Identifikasi Zat Pewarna Sintetis pada Saus Cabe Naga dengan Metode Kromatografi Kertas

Abstract

Have been identify the dye synthetic substance in saus cabe naga. To determine the dye synthetic substance done by using paper Chromatography, with volume comparison of isobutanol : ethanol : water is 3 : 2 : 2 as solven, and with sunset Yellow, Ponceau 4R, Allura Red, Tartrazin, and Rhodamin B as standarts. The result of this analysis have been found that there are sunset Yellow and Ponceau 4R in chili sauce. From this analysis known that the Sunset Yellow and Ponceau 4R are the dye synthetic substance which gets license to use in food and drink. Because of that, the saus cabe naga have pulfilled the requirement for consumption.