Analisis Kandungan Rhodamin B Pada Cabe Merah Giling Di Beberapa Pasar Tradisional Kota Medan Tahun 2009

Jurnal Pangan Gizi dan Kesehatan

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Title Analisis Kandungan Rhodamin B Pada Cabe Merah Giling Di Beberapa Pasar Tradisional Kota Medan Tahun 2009
 
Creator Nasution, Ernawaty Nasution
Siagian, Albiner
Nasution, Saputra A.
 
Subject The Grilled Pepper
Rhodamin B
Traditional Market
 
Description The grilled red pepper (capsicum annum l) is a result of grilling pepper becoming soft pepper. The grilled pepper which are consumed by people are usually in form of mixed pepper. The sellers attempt to make grilled pepper more attractively, both thorough its color performance and its taste. They use Rhodamin B, a kind of color element, that make the grilled pepper has good red color and need low cost compare to natural one. This research was descriptive study using chromatography paper method with qualitative approach to know whether there is or no the usage of Rhodamin B in the grilled pepper and gravimetry with quantitative approach to know the dose of Rhodamin B. Sample was taken purposively from 5 traditional markets in Medan. The result showed that from 10 samples of grilled pepper, there was one of those having Rhodamin (0,419 grams per 100 grams of Rhodamin B), which was sealed at Pasar Sentral. It is recommended to the Drug and Food Controlling Office (BPOM) Medan to do control and evaluation to the traditional sellers of grilled pepper so that it can be done prevention actions and the punishment who are still using dangerous elements as a food stuff.
 
Publisher Pergizi Pangan DPD NTT
 
Date 2009-10-01
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://pergizipanganntt.id/ejpazih/index.php/filejurnal/article/view/23
 
Source Jurnal Pangan Gizi dan Kesehatan; Vol. 1 No. 2 (2009): Jurnal Pangan Gizi dan Kesehatan; 59-65
2745-6536
2085-2371
 
Language eng
 
Relation https://pergizipanganntt.id/ejpazih/index.php/filejurnal/article/view/23/23
 
Rights Copyright (c) 2009 Jurnal Pangan Gizi dan Kesehatan
https://creativecommons.org/licenses/by-nc-sa/4.0
 

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