Food Safety Assessment of Wet Noodles: Detection of Methanyl Yellow in Kebon Roek Traditional Market, Mataram City
DOI:
10.29303/jpm.v21i4.12347Published:
2026-07-26Downloads
Abstract
Wet noodles are one of the most commonly consumed food products in Indonesia and are often used as an alternative staple food to rice. To enhance product appearance, some producers may add coloring agents to wet noodles. One of the prohibited synthetic dyes is Metanil Yellow, which can cause various health problems, including respiratory irritation, skin irritation, eye irritation, and an increased risk of cancer when consumed continuously over a long period. This study aimed to determine the presence of Metanil Yellow in wet noodles sold at Kebon Roek Market in Ampenan, Mataram City, in 2025. This study employed a descriptive qualitative research design. Samples were selected using purposive sampling based on the physical characteristics of wet noodles suspected to contain Metanil Yellow. A total of five wet noodle samples were analyzed qualitatively using the wool yarn method at the Environmental Health Laboratory of the Mataram School of Environmental Engineering (STTL Mataram). A positive result for Metanil Yellow was indicated by a purple-reddish color change in the wool yarn after the addition of 37% hydrochloric acid (HCl). The results showed that none of the tested samples exhibited a color change in the wool yarn after testing, indicating that all samples were negative for Metanil Yellow. These findings suggest that the wet noodles sold at Kebon Roek Market, Ampenan, Mataram City, during the study period complied with food safety standards prohibiting synthetic dyes in food products.
Keywords:
Food Safety Methanyl Yellow Synthetic Dye Wet Noodles Wool Yarn MethodReferences
[1] A. I. Rosadi, Konsumsi Daging Ruminansia dengan Unggas di Kecamatan Pemayung Kabupaten Batanghari, Bachelor's thesis, Univ. Jambi, Jambi, Indonesia, 2022.
[2] I. Iswoyo and B. Kunarto, “Peningkatan pemahaman keamanan pangan dan bahan tambahan pangan yang aman bagi siswa SMK Negeri 6 Kendal,” TEMATIK, vol. 2, no. 2, pp. 118–125, 2022, doi: 10.26623/tmt.v2i2.5669.
[3] T. Setyaningsih and W. Sulistiadi, “Implementasi program manajemen risiko keamanan pangan bertahap pada industri pangan steril komersial di Yogyakarta,” J. Mutu Pangan, vol. 12, no. 1, pp. 97–108, 2025, doi: 10.29244/jmpi.2025.12.1.97.
[4] T. Pujilestari, “Sumber dan pemanfaatan zat warna alam untuk keperluan industri,” Dinamika Kerajinan dan Batik, vol. 32, no. 2, pp. 93–106, 2015, doi: 10.22322/dkb.v32i2.1365.
[5] C. M. A. Simanjuntak, Identifikasi Metanil Yellow dengan Tes Kit pada Beberapa Makanan Tidak Bermerek, Karya Tulis Ilmiah, 2020.
[6] Badan Pengawas Obat dan Makanan Republik Indonesia, Peraturan Kepala Badan Pengawas Obat dan Makanan Republik Indonesia Nomor 37 Tahun 2013 tentang Batas Maksimum Penggunaan Bahan Tambahan Pangan Pewarna. Jakarta, Indonesia: BPOM RI, 2013.
[7] U. K. Sharma, R. Kumar, A. Gupta, R. Ganguly, A. K. Singh, A. K. Ojha, and A. K. Pandey, “Ameliorating efficacy of eugenol against metanil yellow induced toxicity in albino Wistar rats,” Food Chem. Toxicol., vol. 126, pp. 34–40, 2019, doi: 10.1016/j.fct.2019.01.032.
[8] W. Sahani and Y. Juliani, “Kandungan zat pewarna Metanil Yellow pada tepung panir yang dijual di pasar tradisional Kota Makassar,” Sulolipu, vol. 17, no. 1, pp. 56–59, 2020, doi: 10.32382/sulolipu.v17i1.684.
[9] D. K. Sasiang, J. M. Umboh, and R. C. Sondakh, “Analisis kandungan Methanil Yellow pada nasi kuning di area Kampus Universitas Sam Ratulangi Kota Manado Tahun 2020,” KESMAS J. Kesehat. Masy. Univ. Sam Ratulangi, vol. 10, no. 4, pp. 126–133, 2021.
[10] D. S. Imansari, A. D. Moelyaningrum, and P. T. Ningrum, “Higiene sanitasi dan kandungan pewarna berbahaya pada keripik pisang (studi pada industri rumah tangga keripik pisang di Kecamatan X Kabupaten Y),” Amerta Nutr., vol. 2, no. 1, pp. 1–9, 2018, doi: 10.20473/amnt.v2i1.2018.1-9.
[11] D. S. Ahmad and N. I. Hanifa, “Artikel review: Metode analisis pewarna Metanil Yellow pada makanan dan minuman,” CERATA J. Ilmu Farm., vol. 16, no. 2, 2025, doi: 10.61902/cerata.v16i2.1615.
[12] S. M. Dia, A. R. Putri, and L. A. Muchlashi, “Detection of adulterants Metanil Yellow in turmeric powder using Fourier transform infrared (FTIR) spectroscopy combined with chemometrics OPLS-DA and PLS,” Indones. J. Chem. Anal., vol. 7, no. 1, pp. 64–71, 2024, doi: 10.20885/ijca.vol7.iss1.art7.
[13] F. Muhsanah, H. H. Abbas, U. Sulaeman, and D. Adelia, “Kajian keamanan pangan: Analisis Methanyl Yellow dan formalin pada makanan jajanan di SDN Rappokalling,” Window Public Health J., 2026, doi: 10.33096/58m7g431.
[14] S. E. Tawfeek, A. M. Shalaby, M. A. Alabiad, A.-A. A. A. Albackoosh, K. M. M. Albakoush, and M. M. A. Omira, “Metanil yellow promotes oxidative stress, astrogliosis, and apoptosis in the cerebellar cortex of adult male rat with possible protective effect of scutellarin: A histological and immunohistochemical study,” Tissue Cell, vol. 73, p. 101624, 2021, doi: 10.1016/j.tice.2021.101624.
[15] R. Rahmawati, N. W. Asmoro, and C. B. Handayani, “Karakteristik mie basah dari tepung mocaf (Modified Cassava Flour) dan tapioka dengan penambahan variasi tepung porang (Amorphophallus muelleri Blume),” J. Ilmu Pangan Has. Pertan., vol. 8, no. 1, pp. 86–99, 2024, doi: 10.26877/jiphp.v8i1.19279.
[16] I. Qodriyani, Identifikasi Formalin dan Boraks pada Produk Mie Basah dan Bakso di Wilayah Kecamatan Seyegan, Kabupaten Sleman, Yogyakarta, Doctoral dissertation, Poltekkes Kemenkes Yogyakarta, Yogyakarta, Indonesia, 2022.
[17] Badan Pengawas Obat dan Makanan Republik Indonesia, Pedoman Pengawasan Bahan Berbahaya pada Pangan. Jakarta, Indonesia: BPOM RI, 2016.
[18] D. Ramadhani, M. Utami, and I. L. Hilmi, “Identifikasi zat pewarna Metanil Yellow dalam mie basah yang beredar di Kabupaten Karawang,” PHARMACON, vol. 11, no. 4, pp. 1420–1426, 2022, doi: 10.35799/pha.11.2022.41565.
[19] I. Wardania, Identifikasi Pewarna Metanil Yellow pada Makanan Mie Basah yang Dijual di Pasar Pasir Gintung Kecamatan Tanjung Karang Pusat Kota Bandar Lampung, Karya Tulis Ilmiah, Poltekkes Kemenkes Tanjungkarang, Bandar Lampung, Indonesia, 2024.
[20] S. Lestari, I. A. K. Pramushinta, and A. S. Sinulingga, “Analysis of Metanil Yellow in packaged jamu by UV-Vis spectrophotometric method,” Lux Mensana J. Sci. Health, vol. 3, no. 3, pp. 343–353, 2024, doi: 10.56943/jsh.v3i3.606.
[21] B. M. Sembiring, N. H. Fahmi, F. Fahdi, and H. Sari, “Analisis kandungan boraks dan Metanil Yellow pada mie kuning basah dijual di Pasar Deli Tua dengan metode KLT dan spektrofotometer UV-Vis,” BEST J. (Biol. Educ. Sains Technol.), vol. 8, no. 1, pp. 1012–1018, 2025, doi: 10.30743/best.v8i1.11506.
[22] T. P. Syaira, D. S. Effendy, and Yasnani, “Analisis kandungan Methanyl Yellow pada tahu kuning yang dijual di Pasar Kota Kendari,” J. Kesehat. Lingkung. Univ. Halu Oleo, vol. 6, no. 2, 2025, doi: 10.37887/jkl-uho.v6i2.76.
[23] R. C. Purnama and V. Z. Octonariz, “Identifikasi pewarna Metanil Yellow pada makanan jelly bermerek yang dijual di Pasar Way Kandis Bandar Lampung dengan metode kromatografi kertas,” J. Analis Farm., vol. 9, no. 2, 2025, doi: 10.33024/jaf.v9i2.1753.
[24] J. P. Solikah, Khoiron, and G. Nurika, “Identification of Methanyl Yellow and Rhodamin B content in ready-to-serve lidi noodles,” Environ. Toxicol. Manag., vol. 5, no. 1, 2025, doi: 10.33086/etm.v5i1.6630.
[25] D. Ghosh, P. S. Singha, S. B. Firdaus, and S. Ghosh, “Metanil yellow: The toxic food colorant,” Asian Pac. J. Health Sci., vol. 4, no. 4, pp. 65–66, 2017, doi: 10.21276/APJHS.2017.4.4.16.
License
Copyright (c) 2026 Dini Yuliansari, Nurhidayatullah Nurhidayatullah, Renaldi Renaldi
This work is licensed under a Creative Commons Attribution 4.0 International License.
The following terms apply to authors who publish in this journal:
1. Authors retain copyright and grant the journal first publication rights, with the work simultaneously licensed under a Creative Commons Attribution License 4.0 International License (CC-BY License) that allows others to share the work with an acknowledgment of the work's authorship and first publication in this journal.
2. Authors may enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., posting it to an institutional repository or publishing it in a book), acknowledging its initial publication in this journal.
3. Before and during the submission process, authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website), as this can lead to productive exchanges as well as earlier and greater citation of published work (See The Effect of Open Access).
Downloads
How to Cite
