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All Journal Jurnal Biologi Tropis
Maulidya, Selvir Anandia Intan
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology

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Review Article: Analysis of The Food Additive Rhodamine B in Foods Circulated in The Public Kanata, Nur Ramdhani; Putri , Chairatun Hisyani; Agustiani, Eti; Nurain, Siti; Syaharani, Ninda; Sutanti, B. Novia Rahmadita; Putri, Ni Luh Eka Sudiawati; Maulidya, Selvir Anandia Intan
Jurnal Biologi Tropis Vol. 26 No. 1 (2026): Januari-Maret
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v26i1.11418

Abstract

Food safety is very important, especially when it comes to snacks that kids and adults eat a lot of. Rhodamine B is still often used as a food coloring, even though it has been banned because it can cause serious health problems, like liver damage and a higher risk of cancer from long-term exposure. This review seeks to investigate the occurrence of Rhodamine B in diverse food products available in the community and to evaluate the analytical methodologies employed in prior research. The research methodology employed is a literature review of national articles published between 2020 untill 2025, utilizing a literature search via Google Scholar with keywords pertinent to Rhodamine B and food analysis. Data were analyzed descriptively according to sample type and analytical methods, including color reaction tests, wool thread tests, thin layer chromatography (TLC), and UV-Vis spectrophotometry, along with the outcomes of Rhodamine B identification. The findings indicated that Rhodamine B was still present in various food items, particularly traditional red cakes, school snack crackers, unbranded jam, red velvet cakes, and certain steamed cakes. Layer cakes, jelly-based foods, cilok sauce, and shrimp paste, on the other hand, were said to not have Rhodamine B in them. This finding stresses the need for ongoing food monitoring and the use of good analytical methods.
Co-Authors Agustiani, Eti Kanata, Nur Ramdhani Nurain, Siti Putri , Chairatun Hisyani Putri, Ni Luh Eka Sudiawati Sutanti, B. Novia Rahmadita Syaharani, Ninda