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dc.contributor.authorHadriyati, Armini-
dc.contributor.authorLestari, Linda-
dc.contributor.authorAnggresani, Lia-
dc.date.accessioned2024-11-01T02:50:16Z-
dc.date.available2024-11-01T02:50:16Z-
dc.date.issued2021-04-27-
dc.identifier.issn25808303-
dc.identifier.urihttp://localhost:8080/xmlui/handle/123456789/7186-
dc.description.abstractAbstract Background: Rhodamin B is a synthetic dye commonly used as a textile dye, the presence of Rhodamine B in foods cause intoxication, rhodamine B is prohibited from being used as a food additive. Objective: The research aimed to determine the presence rhodamie B and its concentrations in steamed sponge cakes marketed in Jambi city. Methods: Sampling was random in 8 sub-districts of 11 sub-districts Jambi City. Rhodamine B in the samples was determined by 2 methods that were thin layer chromatography and UV-Vis spectrophotometry. Rhodamine B qualitative analysis was conducted by thin layer chromatography with silica gel GF 254 plate and a mixture of n-butanol : acetic acid : ammonia of (10 : 4 : 5) as a mobile phase. Quantitative analysis was done by UV-Vis spectrophotometry at the wavelenght of 557 nm. Results: TLC data showed that three samples have similar spot colour and Rf value as the rhodamine standard which was 0.8. The acquired Rhodamine B consentrations in sample B 0.88210 µg/mL, sampel E 1.3475 µg/mL and sampel F 0.80684 µg/mL. Conclusion: The results of the identification test showed that 3 of 8 steamed sponge cakes samples were positive containing rhodamie B dyes. Keywords: steamed sponge cakes, rhodamine B, thin-layer chromatography, UV-Vis spectrophotometryen_US
dc.publisherFaculty of Pharmacy Univesrsitas Airlanggaen_US
dc.subjectsteamed sponge cakes,en_US
dc.subjectrhodamine Ben_US
dc.subject, thin-layer chromatography,en_US
dc.subjectUV-Vis spectrophotometryen_US
dc.titleAnalisis Rhodamin B dalam Bolu Kukus yang Beredar di Kota Jambi dengan Metode Spektrofotometri UV-Visen_US
dc.typeArticleen_US
Appears in Collections:VOL 8 NO 1 2021

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