Abstract Background: The Government of Indonesia through the Regulation of the Minister of Health Number 033 of 2012 stipulates several dangerous dyes, Rhodamine B is one of the hazardous substances and is prohibited from being used in food products. Objective: This study aims to identify levels of Rhodamine B in snacks. Methods: The research method used was qualitative research using wool yarn and quantitative research using UV-VIS spectrophotometry. Results: in the qualitative test, the agar samples did not contain rhodamine B because there was no color change and in the sausage samples containing rhodamine B, it showed a red color after the wool was washed with water. In the quantitative test, the levels of rhodamine B in agar samples were found to be 39.19 ppm, and in sausage samples as much as 16.23 ppm. Conclusion: The agar and sausage samples used were positive for rhodamine B. Keywords: Rhodamine B, Agar-agar, sausage, qualitative, quantitative Abstrak Latar Belakang: Pemerintah Indonesia melalui peraturan Menteri Kesehatan Nomor 033 Tahun 2012 menetapkan ada beberapa zat pewarna berbahaya, Rhodamin B termasuk salah satu zat berbahaya dan dilarang digunakan pada produk pangan Tujuan: Penelitian ini bertujuan untuk mengidentifikasi kadar Rhodamin B pada jajanan yang beredar. Metode: Metode penelitian yang dilakukan pada penelitian kualitatif dilakukan dengan menggunakan benang wol dan penelitian kuantitatif dengan Spektrofotometri UV-VIS. Hasil: pada uji kualitatif sampel agar-agar tidak mengandung rhodamin B karena tidak adanya perubahan warna dan pada sampel sosis mengandung rhodamin B dengan ditunjukannya warna kemerahan setelah benang wol dicuci dnegan air. Pada uji kuantitatif, kadar rhodamin B pada sampel agar ditemukan sebanyak 39,19 ppm, dan pada sampel sosis sebanyak 16,23 ppm. Kesimpulan: Sampel agar-agar dan sosis yang digunakan positif mengandung rhodamin B. Kata Kunci: Rhodamin B, Agar-agar, sosis, kualitatif, kuantitatif
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