ABSTRACT

A QUALITATIVE ANALYSIS OF RHODAMINE B IN PROCESSED

RED NOODLE (YAMIN NOODLE) WHICH WAS SOLD IN
ELEMENTARY SCHOOLS IN NORTH BANJARMASIN
SUBDISTRICT
1
Laila Tanor ; Amaliyah Wahyuni2; Aditya Maulana Perdana
Putra3
The use of these dyes are permitted and forbidden for food has
been ruled in the Minister of Health of Indonesia Republic
Number 722/Menkes/Per/IX/88. Unfortunately, misuse of not for
food dyes, such as Rhodamine B synthetic dye. It is dangerous if
Rhodamine B is consumed repeatedly in big amount because it
will cause respiratory tract irritation, skin irritation, eyes
irritation, digestive tract irritation, poisoning, impaired liver
function, and liver cancer. This research is purposed to find out
the existence of Rhodamine B in processed red noodle (yamin
noodle) which was sold in Elementary Schools in North
Banjarmasin Subdistrict.
This research was a descriptive research. The sampling technique used in
this research was incidental sampling. The tested samples were prepared by using
wool absorption method, which then were analyzed by using Thin Layered
Chromatography method with the help of elution solution N-Butanol : Glacial
Acetic Acid : Aquadest (40:10:24). Then, color patches were detected under the
UV 254 nm and 366 nm light. The patches color and sample Rf value were
compared by using Rhodamine B positive control solution.
Based on the qualitative examination in the laboratory of Akademi
Farmasi ISFI Banjarmasin, it was found that the Rhodamine B positive control Rf
value were 0,89 and 0,91. Among of 15 tested samples, there was no any single
sample which was identified containing Rhodamine B.
Key Words: Rhodamine B, Red Noodle, Thin Layered Chromatography

1,2,3

Akademi Farmasi ISFI Banjarmasin

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