Analisis Rhodamin B dalam Bolu Kukus yang Beredar di Kota Jambi dengan Metode Spektrofotometri UV-Vis

Abstract

Abstract 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 spectrophotometry