Dwiantari, Ni Kadek Aprilia (2021) TINJAUAN KANDUNGAN RHODAMIN B PADA SAUS TOMAT PEDAGANG BAKSO DI DESA DANGIN PURI KANGIN, DENPASAR UTARA. Diploma thesis, Jurusan Teknologi Laboratorium Medis 2021.
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Abstract
RESEARCH OF RHODAMIN B CONTENT IN TOMATO SAUCE IN MEATBALL SELLER AT DANGIN PURI KANGIN VILLAGE, NORTH DENPASAR ABSTRACT Background: The incidence of food poisoning is mostly caused by hazardous chemicals such as the used of rhodamine B coloring in processed food products, according to Badan Pengawas Obat dan Makanan (2018) Kota Denpasar. The purpose of this study was to determine the description of rhodamine B in tomato sauce used by the meatball seller in Dangin Puri Kangin Village, North Denpasar. Methods: The data used in this study are primary data from the results of questionnaires to 12 meatball sellers and examination of the rhodamine B content in 12 samples of tomato sauce used the Thin Layer Chromatography (TLC) method. Result: The characteristics of the research respondents were dominated by sellers aged 26-45th years, with senior high school education levels, but the respondent's knowledge regarding rhodamine B and its dangers was considered to be still lacked, this was evidenced by 9 sellers (75.0%) do not understand. The characteristics of the sample are dominated by red-orange color, natural smell, and a non-bitter taste. Conclusion: The results of the 12 samples (100%) of tomato sauce analysis used Thin Layer Chromatography method showed that all of the samples is negative rhodamin B. Key words: rhodamine B, tomato sauce, Thin Layer Chromatography.
| Item Type: | Thesis (Diploma) |
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| Uncontrolled Keywords: | Key words: rhodamine B, tomato sauce, Thin Layer Chromatography. |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry |
| Divisions: | Jurusan Analis Kesehatan > Prodi D3 |
| Depositing User: | Ni Kadek Aprilia Dwiantari |
| Date Deposited: | 14 Dec 2023 02:51 |
| Last Modified: | 14 Dec 2023 02:52 |
| URI: | http://repository.poltekkes-denpasar.ac.id/id/eprint/8564 |
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