Abstract
“Kerupuk†is one kindof complementary foods preferred by many people. “Kerupuk†can add the taste of the food and can be eaten as a snack. Consumers need to be cautious in consuming “kerupukâ€, because there are still many “kerupuk†made with prohibited dyes, especially Rhodamine B and Methanyl yellow. The presence of rhodamine B and methanyl yellow in colored “kerupuk†can cause the color look unnaturally strong. Rhodamine B and methanyl yellow can cause health problems if they are consumed. This research aims to determine the percentage of rhodamine B and methanyl yellow which is used on “kerupuk†sold in Beringharjo Yogyakarta Year 2016. The samples used in this study are 27 samples, which consist of “kerupuk bawang†and “kerupuk taro†and are acquired in Beringharjo Yogyakarta. “kerupuk bawang†and colorful “kerupuk taro†are separated by color, only yellow and red ones are taken. The samples were tested for rhodamine B and methanyl yellow qualitatively using Thin Layered Chromatography (TLC) method. Results of laboratory tests show that 2 of 15 samples tested contain rhodamine B (13.3%) and none of 12 samples contain methanyl yellow
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References
[2]. Rohaendi, D. 2009. Memproduksi Kerupuk Sangrai. Jakarta : PT Gramedia Pustaka Utama
[3]. Yuliarti, N. 2007. Awas Bahaya di Balik Lezatnya Makanan. Yogyakarta : Penerbit Andi
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