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All Journal ALKIMIA : Jurnal Ilmu Kimia dan Terapan Journal of Sustainability Science and Technology
Robby Gus Mahardika
University of Bangka Belitung, Indonesia
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Energy Environmental Science Social Sciences

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Analysis of Rhodamine B content in shrimp paste at Ciroyom Market, Bandung City, West Java, Indonesia Robby Gus Mahardika; Farhan Baehaki; Heru Agung Saputra; Septiani Yusuf
Journal of Sustainability Science and Technology Vol. 2 No. 1 (2022): Journal of Sustainability Science and Technology (JOSST)
Publisher : Universitas Lampung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23960/josst.v2i1.22

Abstract

According to regulation number 722/MENKES/Per/IX/88 of the Minister of Health of the Republic of Indonesia, Rhodamine B is one of the dangerous dyes, and its use in food products is prohibited. Rhodamine B can cause adverse health effects including irritation, impaired liver function, and liver cancer. Although it has been banned, the use of Rhodamine B is still prevalent in the community's food supply, including shrimp paste. This can be observed in some of the shrimp pastes sold at the Ciroyom market in Bandung, which are bright red, uneven, and comprised of lumps. This study aims to determine the Rhodamine B content of shrimp paste sold at Ciroyom Market in Bandung, West Java, Indonesia. This research is descriptive in nature and employed a total sampling technique. Rhodamine B was analyzed in ten samples of commercially available red shrimp paste using a UV-Vis Spectrophotometer with a 565 nm wavelength. The results indicate that Rhodamine B was found in all samples, with concentrations ranging from 1.79 ppm to 3.999 ppm. Therefore, it can be concluded that widespread abuse of Rhodamine B in food ingredients persists among the residents of Bandung City, West Java, Indonesia.
Quality Analysis of Probiotic Animal Food Products: A Test of Protein and Blood Fats Widia Widia; Faizah Alivia Putri; Tutinah Tutinah; Robby Gus Mahardika
ALKIMIA Vol 6 No 2 (2022): ALKIMIA
Publisher : SCIENCE AND TECHNOLOGY FACULTY OF UNIVERSITAS ISLAM NEGERI RADEN FATAH PALEMBANG

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19109/alkimia.v6i2.14391

Abstract

Dissemination on Bangka Island will be carried out at the UBB Probio_FM Technology Product Downstream Partnership activity for the Institutionalization of Community Enterprises based on Organic Agriculture.The dissemination program on Bangka Island is aimed at increasing the number of technology users on Bangka Island. Animal food products are one of the agricultural commodities that have high economic value, especially on Bangka Belitung Island. Animal food products are a source of protein, examples of animal food products include fish, chicken and duck meat, eggs, and beef. Catfish, tilapia, duck and broiler and laying duck farming businesses will be carried out in the MF activities of the 2022 design shop, with the aim of producing healthy food products. The results of farming activities such as fresh catfish, tilapia, eggs, chicken meat and ducks, will be used as further research samples to analyze the content of protein, fat and cholesterol. The purpose of this study is to analyze the content of cholesterol, protein, and blood fats in duck eggs, chicken and duck meat, and probiotic fish. Produce probiotic food products with labels containing cholesterol, protein, and fat values. The timing of the implementation of this research began in October and ended in December 2022. The research was conducted at the FPPB UBB Basic Laboratory. The form of research is laboratory research, using a random design method using several samples as a comparison of treatments, preparing samples, testing cholesterol and fat protein content, collecting data and analyzing data. The protein content obtained was duck 31.34%, duck eggs 1.229%, probiotic catfish 42.37%, and non-probiotic catfish 34.8%. The fat content obtained was duck meat 33.79%, duck eggs 46.21%, probiotic catfish 21.46%, and non-probiotic catfish 21.359%. Keywords: Animal Food Products, Probio FM Technology, Protein Content, Fat Content.
Co-Authors Faizah Alivia Putri Farhan Baehaki Heru Agung Saputra Septiani Yusuf Tutinah Tutinah Widia Widia