Analisis Zat Pewarna Rhodamin B pada Gula Kapas Merah yang Dijual di Kota Mataram Tahun 2013

Andayani, Dahlia; Adisaputra, Hardiono

doi:10.31227/osf.io/h7waq

Cited by 6 publications

(8 citation statements)

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“…Cotton candy research results 20. Analysis of rhodamine b dyes on red cotton sugar sold in Mataram city in 2013 (Andayani & Adisaputra, 2013).…”

Section: Cotton Candy Paper Chromatographymentioning

confidence: 99%

Traditional literature review: investigation of rhodamine b on street foods and sauce products in Indonesia

Agsari¹,

Guntarti

2023

J. Halal Sci. Res.

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Food is one of the most important basic human needs for growth and development. Generally, the types of food cater to tastes and look attractive. To make it look attractive and have good taste is usually added with food additives. The food products with the most coloring added are street foods, red sauces, and rainbow cakes that children love. Rhodamine B is a prohibited coloring agent and is not present in food because, for a long time, it will cause liver damage, tumors, and cancer. Therefore, an article review was conducted to determine the levels and methods that can be used to analyze Rhodamine B from several research journals that have been conducted. The literature review method uses the following keywords or terms and strategies: "analysis" AND "rhodamine B" AND "food" OR "chili sauce" for searches on PubMed and Science Direct, while Google Scholar uses the keywords "Analysis, Rhodamine B, makanan, Sauce." And the inclusion criteria used were: (1) research articles in the form of journals published in the last ten years (2010-2020), using both English and Indonesian, full text; (2) Articles that discuss the analysis of Rhodamine B in snack foods and sauces located in Indonesia; (3) proved to be positive for Rhodamine B. The results of the reviewed articles showed that there was still Rhodamine B content in snack foods and sauces used by traders. The analytical methods used for identification were TLC, color detection with wool yarn, Rhodamine B Rapit-test Kit, UV-Vis spectrophotometer, and Gravimetry. The highest levels of Rhodamine B were found at 194 ppm in tomato sauce. The review of articles that have been conducted shows that there is still Rhodamine B found in snack foods and sauces by traders, which can be harmful to health in the long and short term.

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“…Cotton candy research results 20. Analysis of rhodamine b dyes on red cotton sugar sold in Mataram city in 2013 (Andayani & Adisaputra, 2013).…”

Section: Cotton Candy Paper Chromatographymentioning

confidence: 99%

Traditional literature review: investigation of rhodamine b on street foods and sauce products in Indonesia

Agsari¹,

Guntarti

2023

J. Halal Sci. Res.

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“…Food is a basic need for humans that is needed at any time and needs good and correct processing so that it is beneficial to the body. Food products or commonly called food are everything that comes from biological sources, both processed and unprocessed which are intended for food or drink for human consumption (Nurdin, 2017). The biological sources in question can be from plants (vegetable) or from animals (animal).…”

Section: Intoductionmentioning

confidence: 99%

“…It is believed by adherents of Buddhism, that Gautama Buddha was not the first Buddha to exist on this earth, but there were previous Buddhas such as Buddha Kakushanda, Buddha Konagamana, Buddha Kassapa and the Buddha who would be born named Buddha Mettaya (Maitreya) (Nagasena, 2023). If viewed through a historical lens, Buddha Maitreya is part of Mahayana Buddhism because Buddha Maitreya is a continuous development of Zen Buddhism whose lineage came from China.…”

Section: Intoductionmentioning

confidence: 99%

Vegetarianism as religious observance: Comparative Study of Maitreya Buddhists and Adventist Christians

Nurjanah

Halim

Dilawati

2023

Subhasita: Journal of Buddhist and Religious Studies

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Religion is a human guide in living life. Religion regulates all aspects of life so that humans will always be good people to God and to fellow human beings. They are included in the selection of food consumed daily both in Buddhist Maitreya and Adventist Christianity. Each religion has regulations on how to choose food and become a vegetarian for each adherent. This study aims to discover the vegetarian tradition in Maitreya Buddhism and Adventist Christianity, along with the agreements and differences between the two religions. The research model used is qualitative research. While the method used is a comparative method. The comparative method is a method used to compare two data sources to find agreement and differences. The formulation of the thoughts in this study is the theory put forward by Joachim Wach regarding three religious expressions (theoretical, practical, and sociological). Based on research and discussion, it is known that the vegetarian tradition in Buddhist Maitreya and Adventist Christianity has agreements and differences. The similarity lies in how Maitreya Buddhism and Adventist Christianity both have theoretical doctrines about what they will get in the afterlife if they become vegetarians so that their adherence to religion can be seen from their lifestyle as vegetarians. While the difference lies in the selection of food, they consume daily. Maitreya Buddhists tend to avoid all forms of meat, while Adventist Christians still eat fish and tolerate meat when they are sick.

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“…Suatu bahan makanan yang positif mengandung Rhodamin B ditandai dengan tidak menghilangnya warna merah larutan saat penambahan reagen A yang dilakukan. Warna merah kembali muncul dengan intensitas warna yang semakin menguat hingga menjadi warna ungu kemerahan saat penambahan reagen B (Andayani, 2013).…”

Section: Hasil Dan Pembahasanunclassified

Education on the Risks of Using Hazardous Additives in Snacks for Students at Margahayu Ii Elementary School in Bekasi City

Amalia¹,

Okzelia²,

Amirullah³

et al. 2021

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Background: Food safety and quality studied by BPOM Indonesia in 2008-2011 showed that around 48% of hazardous substances are found in snacks of elementary school children. Throughout 2012, this percentage increased to 66.7%. Cases of chemical contamination that are still frequently found are the use of additives such as formaldehyde, borax and rhodamine B. Lack of supervision and education to children causes the possibility of consuming dangerous foods to be large thus increasing the risk to health. Objective: This activity was conducted to improve understanding, knowledge and awareness of the community, especially students about the risk of using hazardous additives in snacks. Method: Stages of community service activities include: (1) Pre-activity; (2) Implementation; and (3) Evaluation. The method used was a combination of community education and demonstration. In the core of the activity, there were three sub-activities implemented. Results: An increase in understanding hazardous additives in snacks for students was achieved. It was known that the sample circulating around school did not contain rhodamine B and borax. Futhermore, students can practice one simple way to implement clean and healthy living. Conclusion: The program provided an increase in understanding and awareness of hazardous additives in snacks for students.

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Analisis Zat Pewarna Rhodamin B pada Gula Kapas Merah yang Dijual di Kota Mataram Tahun 2013

Cited by 6 publications

References 0 publications

Traditional literature review: investigation of rhodamine b on street foods and sauce products in Indonesia

Traditional literature review: investigation of rhodamine b on street foods and sauce products in Indonesia

Vegetarianism as religious observance: Comparative Study of Maitreya Buddhists and Adventist Christians

Education on the Risks of Using Hazardous Additives in Snacks for Students at Margahayu Ii Elementary School in Bekasi City

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