ANALISIS RHODAMIN B DALAM JAJANAN PASAR JENIS KUE (STUDI DI PASAR TANJUNG KABUPATEN JEMBER)

Abstract

Traditional food is one of food that known and consumed by the our society. It has a lot of kinds, one of them is cookie. Cookie has interesting colours such as red, yellow and green. The interesting colours in cookie is from dye colours. Dye colours is one kind of additions in food matter. The non-dye food colours is not allowed for the food which is consumed by customers. One of non-dye food colours is rhodamine B and has possibility cookie of traditional food type containt with it. The research place is Pasar Tanjung because it is the prime market in Jember and as a main selling place of traditional food. This research aims to know kinds of cookie that sells in Pasar Tanjung, to know about rhodamine B as a dye food colours in traditional food, to know the differences between the cookieof traditional food type that contain with and without rhodamine B, to investigate the dangerous for society’s health that can appear because of rhodamine B if it is used as a dye food colours. Based on the various of research, this research is a descriptive research that aim to describe the condition of safety in food, especially traditional food. The result of this research is the various cookie of traditional food type that selling in Pasar Tanjung, partly is wet-cookie. Based on laboratory test result, from thirty seven samples, six samples is proven containt with rhodamine B. Five from six samples that is proven containt with rhodamine B is Kue Mangkok and the other is from Kue Kukus. The differences between cookie that containt with rhodamine B is form the bright red colour on the cookie, bright red spots and the taste is bitter. If rhodamine B is consumed by people in a long term, it can cause absorbed canal irritation, the cell change in a liver and can cause red colour urine.