ANALISIS KADAR RHODAMIN B PADA TERASI YANG DIPERJUALBELIKAN DI PASAR BELIK KABUPATEN PEMALANG
indonesia
:
Abstract
Abstract
Terasi is a cooking spice made from fermented shrimp and is often found in the market. It is relatively affordable and easy to find, so people flavor it as a flavor enhancer for their food. The abuse of Rhodamine B as a Food Additive (BTP) in terasi is often done by the producers. This study aimed to analyze the Rhodamine B content in the terasi sold at the Pasar Belik, Pemalang Regency. The study was conducted in a descriptive observational manner where the sample was analyzed qualitatively and if the result were positive it would be followed by quantitative. The study was conducted in December 2020. Rhodamine B content in tersi was analyzed by univariate test. Qualitative analysis was carried out by chemical methods using 10% NaOH, Petroleum Eter and 10% HCl. The results of the qualitative analysis of 7 samples of shrimp paste sold at the Belik Market in Pemalang Regency were all negative and did not contain Rhodamine B. Shrimp samples that were bought and sold at the Pasar Belik in Pemalang Regency showed that they were free from Rhodamine B
Keywords: rhodamine B, shrimp paste, qualitative analysis, food additives
References
Afrianto E. dan Liviawaty, E. 1991. Pengawetan dan Pengolahan Ikan. Kanisius, Yogyakarta.
Almatsier, S. 2002. Prinsip Dasar Ilmu Gizi. Jakarta: Gramedia Pustaka
Badan Standardisasi Nasional. 2009. Terasi Udang Bagian 1. Badan Standardisasi Nasional Indonesia (BSNI). Jakarta.
Berta K, Taufik A & Wirsal H. 2012. Karakteristik Pedagang Sanitasi Pengolahan dan Analisa Kandungan Rhodamin B pada Bumbu Cabai Giling di Pasar Tradisonal Kecamatan Medan Baru. Fakultas Kesehatan Masyarakat. Universitas Sumatera Utara.
Giovani, M.B.L., Jemmy, A., dan Novel, S.K. 2017. Analisis Zat Pwarna Rhodamin B Pada Saos Bakso Tusuk Yang Beredar Di Sekitar Kampus Universitas Sam Ratulangi Manado. Jurnal Ilmiah Farmasi, vol.6
Hariyanto, N., Dwi R., dan Hery K. 2013. Upaya Peningkatan Kualitas dan Produksi Pencacahan Udang Rebon Menjadi Terasi dengan Aplikasi Mesin Extruder. Universitas Diponegoro, Semarang, 24 hlm.
Jin,G., He,L., Yu,X., Zhang,J. and Ma,M. 2013. Antioxidant Enzyme Activities are Affected by Salt Content, Temperature& Influence Muscle Lipid Oxidation During Dry-Salted Bacon Processing. Journal Food Chemistry 141
Kumalasari, E. (2015). Identifikasi dan Penetapan Kadar Rhodamin B dalam Kerupuk Berwarna Merah yang Beredar di Pasar Antasari Kota Banjarmasin. Journal Il.
Peraturan Menteri Kesehatan No. 33. 2012. Bahan Tambahan Pangan. Jakarta: Kementerian Kesehatan Republik Indonesia.
Peraturan Pemerintah RI Nomor 86. 2019. Keamanan Pangan. Jakarta.
Saparinto, C dan Hidayat, D. 2006. Bahan Tambahan Pangan. Yogyakarta: Penerbit Kanisius.
Sugiyarto, H. 2003. Dasar-Dasar Kimia Anorganik Logam. Jakarta
Suprapti, M. L. 2006. Teknologi Tepat Guna: Membuat Terasi. Kanisius, Yogyakarta.
Copyright (c) 2021 Klinikal Sains : Jurnal Analis Kesehatan
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
1. Copyright of all journal manuscripts is held by the Klinikal Sains : Jurnal Analis Kesehatan
2. Formal legal provisions to access digital articles of electronic journal are subject to the provision of the Creative Commons Attribution-ShareAlike license (CC BY-NC-SA), which means that Klinikal Sains : Jurnal Analis Kesehatan is rightful to keep, transfer media/format, manage in the form of databases, maintain, and publish articles.
3. Published manuscripts both printed and electronic are open access for educational, research, and library purposes. Additionally, the editorial board is not responsible for any violations of copyright law.
licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
pdf (Bahasa Indonesia)
Abstract views: 785
downloads: 784
