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All Journal Jurnal Pengabdian Masyarakat Multidisiplin Cerdika: Jurnal Ilmiah Indonesia
Anna P. Roswiem
Universitas YARSI
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Kandungan Pewarna Rhodamin B Pada Kerupuk Berwarna Merah yang Beredar di Pasar Tradisional Rawasari Cempaka Putih dan Tinjauannya dalam Pandangan Islam Aqillah Munawwarah Khairunnisa; Yulia Suciati; Dedy Suseno; Anna P. Roswiem; Qomariyah Qomariyah; Muhammad Arsyad
Cerdika: Jurnal Ilmiah Indonesia Vol. 2 No. 9 (2022): Cerdika: Jurnal Ilmiah Indonesia
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (716.991 KB) | DOI: 10.59141/cerdika.v2i9.428

Abstract

Rhodamin B merupakan zat pewarna berupa kristal yang tidak berbau dan berwarna hijau atau ungu kemerahan yang beredar di pasar untuk industri sebagai zat pewarna tekstil. Tujuan dari penelitian ini ialah untuk mengetahui dan mengidentifikasi ada atau tidaknya zat pewarna sintetis Rhodamin B pada kerupuk berwarna merah yang beredar di Pasar Tradisional Rawasari Cempaka Putih. Penelitian bersifat eksperimental dengan melakukan uji laboratorium secara kualitatif dengan metode kromatofrafi lapis tipis dan uji kuantitatif dengan metode spektrofotometri UV Vis. Pengambilan sampel menggunakan teknik berupa Random Sampling, yaitu cara pengambilan sampel secara acak di Pasar tradisional Rawasari Cempaka Putih. Terdapat kandungan zat pewarna sintetis Rhodamin B pada salah satu sampel kerupuk berwarna merah yang beredar di Pasar Tradisional Rawasari Cempaka Putih.
Kandungan Pewarna Rhodamin B Pada Saus Sambal Dalam Kemasan yang Beredar di Pasar Tradisional Rawasari Cempaka Putih dan Tinjauannya Menurut Pandangan Islam Dindana Caesarea Salsabila; Yulia Suciati; Dedy Suseno; Anna P. Roswiem; Qomariyah Qomariyah; Muhammad Arsyad
Cerdika: Jurnal Ilmiah Indonesia Vol. 2 No. 10 (2022): Cerdika: Jurnal Ilmiah Indonesia
Publisher : Publikasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (574.89 KB) | DOI: 10.59141/cerdika.v2i10.429

Abstract

The content of harmful dyes such as Rhodamine B in food, especially chili sauce in packaging, can be dangerous. The purpose of this study was to determine and identify the presence or absence of synthetic dye Rhodamin B in packaged chili sauce circulating in the Rawasari Cempaka Putih Traditional Market. This research is an experimental research, namely by conducting qualitative laboratory tests with thin layer chromatography and quantitative with UV-vis spectrophotometer to analyze the presence of Rhodamine B in packaged chili sauce sold in the traditional market of Rawasari Cempaka Putih. The samples used in this study were all types of packaged chili sauce which had striking red color characteristics and were taken randomly from the survey results at the Rawasari Cempaka Putih traditional market with a random sampling determination of the sample. The results showed that the five samples of packaged chili sauce sold at Pasar Rawasari Cempaka Putih had final results which stated that Rhodamine B dye was not detected.
PENINGKATAN KESADARAN MASYARAKAT TERHADAP PRODUK HALAL DAN THAYYIB Himmi Marsiati; Anna P. Roswiem; Triayu Septiani; Dedy Suseno
Jurnal Pengabdian Masyarakat Multidisiplin Vol 6 No 1 (2022): Oktober
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/jpm.v6i1.2655

Abstract

Halal products generally can be seen from the Halal Certificate and or Halal Label on the product packaging. However, halal products often are sold with products that have not been guaranteed to the Halal in one place of display such as in supermarkets or the market, so it can’t be known the halalness of the product. To know halal and thayyib products, knowledge of foodstuffs are classified as halal and thayyib is needed. The purpose of this Community Service (PKM) activity is to socialize and educate related halal and thayyib products, the ingredients used in the product manufacturing process, and the halal critical point of each ingredient and or product. This form of activity is in the form of education and socialization about halal and thayyib materials and or products that enter, circulate, and be traded in the territory of Indonesia. To see the success rate and satisfaction of participants in this PKM activity are done through pretest, posttest, and questionnaire. The result of this PKM is that the participants can understand that the products that enter, circulate, and are traded in the territory of Indonesia are syubhat, so they must be halal certified. In addition, the participants of the PKM program can know and or distinguish what ingredients or products are halal or haram, as well as which are thayyib and which are not thayyib.
Co-Authors Aqillah Munawwarah Khairunnisa Dindana Caesarea Salsabila Himmi Marsiati Muhammad Arsyad Qomariyah Qomariyah Suseno, Dedy Triayu Septiani Yulia Suciati