Jurnal Teknologi Pangan dan Industri Perkebunan
Vol 4 No 1 (2024)

Uji Kualitatif Kandungan Rhodamin-B Dalam Saus Sambal Yang Beredar Di Pasar Baru (Regional) Mamuju

Oileri Tikirik, Wita (Unknown)
Afdaliah, Zulfah (Unknown)
Nur, Akbar (Unknown)
Tarnoto, Tenny (Unknown)
Sahrianti S, Nini (Unknown)



Article Info

Publish Date
30 Apr 2024

Abstract

Rhodamin-B is harmfrul to human health because of its chemical properties and heavy metal contains chlorine compounds (Cl).Cholorine compounds are halogen compounds that are dangeraous and reactive if ingested, these commpounds will try to achieve stabiliy un the body by binding to other compounds in the body, this is what is toxis to the body. This resereach is a qualitative descriptive study with laboratory testing using the Rhodamin test kit Rhodamin-B to determine the presence or absence of Rhodamin-B content in chill sauce circulationg in the baru mamuju market. The results of this study indicate that 4 sampels of chili sauce circulationg in baru (Regional) mamuju were declared not no contain Rhodamin-B. It is recommended that furthere research be investigated by further testing method namely quantitative test.

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Journal Info

Abbrev

lipida

Publisher

Subject

Agriculture, Biological Sciences & Forestry

Description

Jurnal Teknologi Pangan dan Industri Perkebunan atau disingkat LIPIDA adalah jurnal ilmiah berkala yang diterbitkan oleh Pengelola Jurnal Politeknik Negeri Ketapang dua kali dalam setahun. Proses pengiriman naskah terbuka sepanjang tahun. Semua manuskrip yang dikirimkan akan ditinjau secara cermat ...