Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta

Background : A food additive used to obtain food products that taste delicious, attractive, durable, easy in its distribution. Food additives that are often used in society is dye. Many fraud by producers to attract consumers such as the use of non-food grade dyes or food grade with doses exceeding...

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Auteurs principaux:	Siti Fatimah, Dian Wuri Astuti, Suryani Dwi Lestari
Format:	article
Langue:	ID
Publié:	LPPM STIKES Guna Bangsa Yogyakarta 2016
Sujets:	food dye rhodamine b kue ku thin layer chromatography Medicine R
Accès en ligne:	https://doaj.org/article/c0877ff77a804b07aae6b3a548fbd9ee
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spelling	oai:doaj.org-article:c0877ff77a804b07aae6b3a548fbd9ee2021-11-12T14:07:16ZAnalisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta2355-88572407-637610.30590/vol3-no1-p33-38https://doaj.org/article/c0877ff77a804b07aae6b3a548fbd9ee2016-01-01T00:00:00Zhttps://journal.gunabangsa.ac.id/index.php/joh/article/view/59https://doaj.org/toc/2355-8857https://doaj.org/toc/2407-6376Background : A food additive used to obtain food products that taste delicious, attractive, durable, easy in its distribution. Food additives that are often used in society is dye. Many fraud by producers to attract consumers such as the use of non-food grade dyes or food grade with doses exceeding the rules. Rhodamine B is a dangerous synthetic dyes are often added to foods as a dye. Kue Ku is made from a mixture of potatoes, coconut milk, glutinous rice flour, salt, sugar and red dye. The red color on my cake due to the addition of the dye rhodamine B. The use of rhodamine B can cause negative impacts on the health of consumers, thus attracting researchers to examine the presence of rhodamine B dye on my cake circulating in traditional markets Sleman, Yogyakarta. Method : The method is a descriptive study with the aim to describe or illustrate the existence of rhodamine B on kue Ku samples circulating in traditional markets Sleman, Yogyakarta. The method used for laboratory test is by thin-layer chromatography. Results : In this study showed 15,38% of Kue Ku samples have been investigated positive for rhodamine B. Conclusion : There dye rhodamine B on Kue Ku circulating in traditional markets Sleman, Yogyakarta.Siti FatimahDian Wuri AstutiSuryani Dwi LestariLPPM STIKES Guna Bangsa Yogyakartaarticlefood dyerhodamine bkue kuthin layer chromatographyMedicineRIDJournal of Health (JOH), Vol 3, Iss 1, Pp 33-38 (2016)
institution	DOAJ
collection	DOAJ
language	ID
topic	food dye rhodamine b kue ku thin layer chromatography Medicine R
spellingShingle	food dye rhodamine b kue ku thin layer chromatography Medicine R Siti Fatimah Dian Wuri Astuti Suryani Dwi Lestari Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta
description	Background : A food additive used to obtain food products that taste delicious, attractive, durable, easy in its distribution. Food additives that are often used in society is dye. Many fraud by producers to attract consumers such as the use of non-food grade dyes or food grade with doses exceeding the rules. Rhodamine B is a dangerous synthetic dyes are often added to foods as a dye. Kue Ku is made from a mixture of potatoes, coconut milk, glutinous rice flour, salt, sugar and red dye. The red color on my cake due to the addition of the dye rhodamine B. The use of rhodamine B can cause negative impacts on the health of consumers, thus attracting researchers to examine the presence of rhodamine B dye on my cake circulating in traditional markets Sleman, Yogyakarta. Method : The method is a descriptive study with the aim to describe or illustrate the existence of rhodamine B on kue Ku samples circulating in traditional markets Sleman, Yogyakarta. The method used for laboratory test is by thin-layer chromatography. Results : In this study showed 15,38% of Kue Ku samples have been investigated positive for rhodamine B. Conclusion : There dye rhodamine B on Kue Ku circulating in traditional markets Sleman, Yogyakarta.
format	article
author	Siti Fatimah Dian Wuri Astuti Suryani Dwi Lestari
author_facet	Siti Fatimah Dian Wuri Astuti Suryani Dwi Lestari
author_sort	Siti Fatimah
title	Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta
title_short	Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta
title_full	Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta
title_fullStr	Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta
title_full_unstemmed	Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta
title_sort	analisis kualitatif rhodamin b pada kue ku yang beredar di pasar tradisional kabupaten sleman yogyakarta
publisher	LPPM STIKES Guna Bangsa Yogyakarta
publishDate	2016
url	https://doaj.org/article/c0877ff77a804b07aae6b3a548fbd9ee
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Analisis Kualitatif Rhodamin B pada Kue Ku yang Beredar di Pasar Tradisional Kabupaten Sleman Yogyakarta

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