UV-VIS Spectrophotometer Analysis of Rhodamine B in Shrimp Paste

Abstract

Fermented shrimp are used to create a condiment known as shrimp paste. To cut costs, shrimp paste manufacturers frequently use rhodamin b as a food additive in their products, even though it is illegal to do so. The use of synthetic rhodamine b in food is prohibited by Regulation of the Minister of Health of the Republic of Indonesia Number 239/Menkes/Per/V/85 regarding certain dyes declared as hazardous materials. When used frequently, rhodamine b can lead to hepatic toxicity, renal swelling, and cancer. This investigation measured how much rhodamine b can be found in shrimp paste. This research employed a non-probability, purposive sampling approach. The samples were also analysed quantitatively with a UV-Vis Spectrophotometer and qualitatively with reagents. Each sample of shrimp paste tested positive for rhodamine b. At the same time, the concentrations of rhodamine b in samples A (0.274 mg/g), B (0.204 mg/g), and C (0.174 mg/g) were determined using a UV-Vis Spectrophotometer set to max 557 nm. There was rhodamine b in all three of the shrimp paste samples tested.