UJI KUALITATIF KANDUNGAN FORMALIN PADA BAKSO DAN RHODAMIN B PADA SAUS BAKSO DI KECAMATAN AIKMEL

MARDIANA, MARDIANA (2018) UJI KUALITATIF KANDUNGAN FORMALIN PADA BAKSO DAN RHODAMIN B PADA SAUS BAKSO DI KECAMATAN AIKMEL. Diploma thesis, UNIVERSITAS HAMZANWADI.

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Abstract

QUALITATIVE TEST OF FORMALIN CONTENT IN MEATBALL AND RHODAMIN B IN MEATBALL SAUCE IN AIKMEL DISTRICT Mardiana1 , Nurul Fajri2 , Nunung Ariandani3 Hamzanwadi University Biology Education Study Program E-mail: [email protected] Abstract- The purpose of this study was to determine the formalin content of meatballs and rhodamine B in meatball sauce in Aikmel Subdistrict. The type of research used was qualitative descriptive which was carried out in 2 ways, namely organoleptic test and laboratory test for the formalin content of meatballs and rhodamine B in meatball sauce. The population of this study is a fixed meatball shop traded in Aikmel District. many samples used in this study as many as 12 samples of fixed-meatballs meatball vendors in 4 villages, namely 2 in Kalijaga Village, 2 in Batu Belek Village, 5 in Aikmel Village, and 3 in Bagek Nyaka Village. Data collection techniques used are primary data obtained from sampling results directly from meatball traders in Aikmel District. The results showed that from 12 stalls, there were 8 samples of positive meatballs containing formalin and 4 samples of formalin negative meatballs. While the results of the identification of Rhodamine B from 12 samples of meatball sauce with chromatographic paper and alcohol were all negative rhodamine B because the Rf value of all samples was obtained under the ink Rf value of 0.81. If the sample is said to be positive rhodamine B if the RF value of the sample is in the range of ± 0.02 from the ink Rf. Keywords: meatballs, sauce, formalin, rhodamine B, organoleptic, laboratory

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