ANALISIS KEBERADAAN RHODAMIN B PADA SAUS TOMAT YANG BEREDAR DI PASAR KOTA PALEMBANG

Coloring substances in food are generally classified into two categories, namely natural dyes and synthetic dyes. Rhodamine B is a dye which widely used the textile industry. The use of can cause irritation to digestion, inhalation, eyes. This research was conducted detect rhodamine content tomato sauce by adding detergent. design this study qualitative descriptive on market. test results for presence with addition detergent solution showed that from 6 samples examined, there were 4 had color change bright red pale red. indicates sauce. Positive contains harmful using as medium determine qualitatively.