Research Article
Analysis Of Rhodamine B Dyes And Benzoate Acid Preservatives In Tomato Sauces In Banjarmasin City
@INPROCEEDINGS{10.4108/eai.23-11-2019.2298342, author={Iwan Yuwindry}, title={Analysis Of Rhodamine B Dyes And Benzoate Acid Preservatives In Tomato Sauces In Banjarmasin City}, proceedings={Proceedings of the First National Seminar Universitas Sari Mulia, NS-UNISM 2019, 23rd November 2019, Banjarmasin, South Kalimantan, Indonesia}, publisher={EAI}, proceedings_a={NS-UNISM}, year={2020}, month={7}, keywords={tomato sauce rhodamin b benzoic acid tlc acid-base titration uv-vis spectrophotometry}, doi={10.4108/eai.23-11-2019.2298342} }- Iwan Yuwindry
Year: 2020
Analysis Of Rhodamine B Dyes And Benzoate Acid Preservatives In Tomato Sauces In Banjarmasin City
NS-UNISM
EAI
DOI: 10.4108/eai.23-11-2019.2298342
Abstract
Red tomato sauces are often misused by producers by adding dyes that are prohibited from using food such as Rhodamin B. Tomato sauce is also usually made by adding preservatives such as Benzoic Acid which cannot be dissociated, causing toxic effects on overuse. The purpose of this study was to analyze dyes and preservatives in terms of qualitative analysis and quantitative analysis in some tomato sauce products circulating in Banjarmasin City. The research method used was the survey method with Rhodamin B analysis technique using Thin Layer Chromatography (TLC) and UV-VIS Spectrophotometry with a wavelength of 555 nm in samples of sauce A and B, then Benzoate Acid analysis technique was carried out with qualitative analysis namely color test with FeCl3 reagent, titration acid base and UV-VIS spectrophotometry method with a wavelength of 230 nm in samples of sauce C and D. The results obtained in the tomato sauce samples examined were positive containing Rhodamin B and the level of Benzoic Acid content in tomato sauce in the traditional market of Banjarmasin City met the standards of ± 1000 mg / kg
