Abstract :
QUALITATIVE TEST OF FORMALIN CONTENT IN MEATBALL AND
RHODAMIN B IN MEATBALL SAUCE
IN AIKMEL DISTRICT
Mardiana1
, Nurul Fajri2
, Nunung Ariandani3
Hamzanwadi University Biology Education Study Program
E-mail: mardiana.bio1@gmail.com
Abstract- The purpose of this study was to determine the formalin content
of meatballs and rhodamine B in meatball sauce in Aikmel Subdistrict. The type of
research used was qualitative descriptive which was carried out in 2 ways, namely
organoleptic test and laboratory test for the formalin content of meatballs and
rhodamine B in meatball sauce. The population of this study is a fixed meatball
shop traded in Aikmel District. many samples used in this study as many as 12
samples of fixed-meatballs meatball vendors in 4 villages, namely 2 in Kalijaga
Village, 2 in Batu Belek Village, 5 in Aikmel Village, and 3 in Bagek Nyaka
Village. Data collection techniques used are primary data obtained from sampling
results directly from meatball traders in Aikmel District.
The results showed that from 12 stalls, there were 8 samples of positive
meatballs containing formalin and 4 samples of formalin negative meatballs.
While the results of the identification of Rhodamine B from 12 samples of
meatball sauce with chromatographic paper and alcohol were all negative
rhodamine B because the Rf value of all samples was obtained under the ink Rf
value of 0.81. If the sample is said to be positive rhodamine B if the RF value of
the sample is in the range of ± 0.02 from the ink Rf.
Keywords: meatballs, sauce, formalin, rhodamine B, organoleptic, laboratory