Review Article: Analysis of The Food Additive Rhodamine B in Foods Circulated in The Public
DOI:
10.29303/jbt.v26i1.11418Published:
2026-01-27Downloads
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.
References
Alawiyah, T., Rahmah, A., F.M., D. I., Gusnianti, E., Azzahra, F., Alfisah, F., & Gresia, S. (2023). Identifikasi Rhodamin B Dalam Cake Red Velvet Yang Beredar Di Kota Banjarmasin Dengan Metode Spektrofotometri Uv-Vis. Sains Medisina, 1(6), 369–376. https://doi.org/10.63004/snsmed.v1i6.207
Alawiyah, T., Savitri, A. S., & Febriyanti. (2022). Analisis Rhodamin B pada terasi di Banjarmasin Timur . Sains Medisina, 1(1), 17–20. https://doi.org/10.63004/snsmed.v1i1.14
Amir, N., & Mahdi, C. (2017). Evaluasi Penggunaan Rhodamin B Pada Produk Terasi Yang Dipasarkan Di Kota Makassar. Jurnal IPTEKS PSP, 4(8), 128-133. https://journal.unhas.ac.id/index.php/iptekspsp/article/view/4139/2358
Andini, A., Wijayanti, N. E., Sari, M. I., & Oktavia, A. I. (2023). Analisis Rhodamin B pada makanan jajanan anak di sekitar SDN Sraturejo 1 dan SDN Sraturejo 2 di Desa Sraturejo Kecamatan Baureno Kabupaten Bojonegoro. HEXAGON: Jurnal Teknik dan Sains, 4(2), 49-60.
Candra, K. P., Ningsih, R. S., Agustin, S., & Putri, E. M. (2019). Assessment Of Rhodamine B, Microbiological Quality And Sanitation Of Street-Vended Food-Snack Around Elementary School In Samarinda, Indonesia: Lesson To Promote Food Safety In School Environment (Kajian Rhodamin B, Kualitas Mikrobiologi Dan Sanitasi Pada Jajanan Kaki Lima Sekitar Sekolah Dasar Di Samarinda, Indonesia: Pelajaran Untuk Meningkatkan Keamanan Pangan Di Lingkungan Sekolah. Penel Gizi Makan The Journal of Nutrition and Food Research, 42(2), 49-56. https://doi.org/10.22435/pgm.v42i2.2372
Chadijah, S., Ningsih, S., Zahra, U., Adawiah, S. R., & Novianty, I. (2021). Ekstraksi dan Uji Stabilitas Zat Warna Alami dari Biji Buah Pinang (Areca catechu L.) sebagai Bahan Pengganti Pewarna Sintetik pada Produk Minuman. KOVALEN Jurnal Riset Kimia, 7(2), 137-145. https://doi.org/10.22487/kovalen.2021.v7.i2.15541
Day, R., & Underwood, A. (2002). Analisis Kimia Kuantitatif, terjemahan oleh Iis Sopyan Edisi IV. Jakarta : Erlangga.
Desnita, E. (2022). Penggunaan rhodamine B pada saus sambal jajanan. Scientific Journal, 1(6), 465-473. https://doi.org/10.56260/sciena.v1i6.79
Devitria, R. (2017). Analisis Rhodamin B Pada Makanan Jajanan Anak Di Sekitar Sdn 2 Dan Sdn 3 Kota Pekanbaru. Jurnal Analisis Kesehatan, 5(1), 32-40. https://jurnal.univrab.ac.id/index.php/klinikal/article/view/290
Fajarini, H., & Wahyani, A. D. (2020). Perlindungan konsumen atas penggunaan bahan tambahan pangan pada makanan dan minuman. Kosmik Hukum, 20(2), 95-105. 10.30595/kosmikhukum.v20i2.6883
Hadriyati, A., Lestari, L., & Anggresani, L. (2021). Analisis Rhodamin B dalam Bolu Kukus yang Beredar di Kota Jambi dengan Metode Spektrofotometri UV-Vis. Jurnal Farmasi Dan Ilmu Kefarmasian Indonesia, 8(1), 16-21. https://doi.org/10.20473/jfiki.v8i12021.16-21
Hafizah, D. A., & Sunardi. (2024). Pemisahan Kromatografi Lapis Tipis pada Asam Amino dengan Menentukan Nilai Faktor Retensi. Jurnal Kimia Dan Rekayasa, 5(1), 1-7.
Indriani, N., Fitriani, N., Rosita, Y., & Erlyn, P. (2024). Analisis Kuantitatif Pewarnaan Rhodamin B Pada Jajanan Pasar Di Seberang Ulu Ii Palembang. Syifa MEDIKA Jurnal Kedokteran dan Kesehatan, 15(1), 72-78. https://doi.org/10.32502/sm.v15i1.7891
Khumaeni, E. H., Ubanayo, K., & Karomah, Y. M. (2020). Identifikasi Zat Pewarna Makanan Rhodamin B Pada Jajanan Mie Lidi Di Sekolah Kecamatan Ajibarang Kabupeten Banyumas 2020. Jurnal Ilmiah JOPHUS Journal Of Pharmacy UMUS, 2(1). https://doi.org/10.46772/jophus.v2i01.278
Liwe, S. E., & Widiyanto, A. (2018). Deskripsi Penggunaan Zat Pewarna Sintetis Rhodamin B Pada Makanan Jajanan Jelly Yang Dijual Di Sekolah Dasar Negeri Di Kecamatan Taman Kabupaten Pemalang Tahun 2017. Buletin Keslingmas, 37(3), 296-304. https://doi.org/10.31983/keslingmas.v37i3.3877
Oktaviani, D., Suswidiantoro, V., Pisacha, I. M., Satriawan, A. B., & Daskar, A. (2023). Analisis kandungan zat kimia rhodamin B pada kue tradisional berwarna merah yang beredar di pasar Pagelaran dengan metode spektrofotometri UV-Vis. Jurnal Farmasi Universitas Aisyah Pringsewu, 12(1), 23-30.
Permatahati, D. M., & Yanti, L. P. (2021). Metode Identifikasi Rhodamine B pada Makanan dan Kosmetik. Bima Nursing Journal, 2(1), 62–69. https://doi.org/10.32807/bnj.v2i1.712
Putri, Y. S., Syamsun, A., & Janu, J. (2018). Analisis Kualitatif Penggunaan Rhodamin B pada Saus Cilok di Pedagang Kaki Lima Se-Kota Mataram. Unram Medical Journal, 6(3). https://doi.org/10.29303/jku.v6i3.1.258
Rahmantika, P. P., & Widwiastuti, H. (2022). Analisis Rhodamin B pada Selai Warna Merah Tanpa Merek yang Beredar di Kecamatan Magetan Menggunakan Metode Kromatografi Lapis Tipis (KLT). JURNAL ILMIAH FARMASI SIMPLISIA, 2(1), 59–69. https://doi.org/10.30867/jifs.v2i1.12
Rokhmah, M., & Rusmalina, S. (2023). Analisis rhodamin b pada bumbu tabur balado di pasar kecamatan ulujami dan comal menggunakan metode benang wol dan klt. Jurnal Ilmiah JKA (Jurnal Kesehatan Aeromedika), 9(1), 48-54. https://doi.org/10.58550/jka.v9i1.199
Sulastri, & Riani. (2023). Review Artikel : Analisis Kandungan Rhodamin B Dalam Makanan Dan Minuman. Jurnal Penelitian Dan Pengabdian Masyarakat, 2(10), 2429–2435. https://doi.org/10.59141/comserva.v2i10.701
Surati. (2015). Bahaya Zat Aditif Rhodamin B Pada Makanan. BIOSEL (Biology Science and Education): Jurnal Penelitian Science dan Pendidikan, 4(1), 22-28. https://doi.org/10.33477/bs.v4i1.526
Tjuana, R., Tampa’i, R., Palandi, R. R., & Paat, V. I. (2021). Analisis kandungan Rhodamin B pada saus cilok yang beredar di Kota Tomohon. Jurnal Biofarmasetikal Tropis, 4(1), 58–65.
Wahongan, S., Wahongan, G., & Simbala, G. (2021). Strategi mewujudkan keamanan pangan dalam upaya perlindungan konsumen. Lex et Societatis, 9(3). https://doi.org/10.35796/les.v9i3.36435
Widiantara, T. (2020). Identifikasi Rhodamin B Pada Sagu Mutiara Di Pasar Induk Kota Bandung Tahun 2019. Pasundan Food Technology Journal (PFTJ) , 7(1), 10-16. https://doi.org/10.23969/pftj.v7i1.2691
License
Copyright (c) 2026 Nur Ramdhani Kanata, Chairatun Hisyani Putri , Eti Agustiani, Siti Nurain, Ninda Syaharani, B. Novia Rahmadita Sutanti, Ni Luh Eka Sudiawati Putri, Selvir Anandia Intan Maulidya
This work is licensed under a Creative Commons Attribution 4.0 International License.
Jurnal Biologi Tropis is licensed under a Creative Commons Attribution 4.0 International License.
The copyright of the received article shall be assigned to the author as the owner of the paper. The intended copyright includes the right to publish the article in various forms (including reprints). The journal maintains the publishing rights to the published articles.
Authors are permitted to disseminate published articles by sharing the link/DOI of the article at the journal. Authors are allowed to use their articles for any legal purposes deemed necessary without written permission from the journal with an acknowledgment of initial publication to this journal.
