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Journal articles on the topic 'Methanil yellow'
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1
Sari, Ayu Nirmala, and Intan Winda Mutia. "ANALISIS KANDUNGAN METANIL YELLOW PADA KUAH SATE PADANG DI ACEH BESAR DAN BANDA ACEH." AMINA 4, no. 2 (2024): 56–65. http://dx.doi.org/10.22373/amina.v4i2.5473.
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Sate padang merupakan makanan khas Sumatera Barat yang mempunyai racikan bumbu yang berbeda pada masing-masing produsen. Bumbu yang digunakan dalam pembuatan kuah sate padang menjadi warna kuning yang mencolok merupakan ciri khas dari sate padang tersendiri. Fungsi dari bumbu dan rempah adalah memberi rasa pada makanan, Memberi warna pada makanan, Meningkatkan rasa dan aroma serta Membantu pencernaan makanan. Apa jadinya kalau perwarnaan tersebut merupakan zat yang berbahaya seperti Methanil Yellow. Methanil Yellow sendiri merupakan zat yang berbahaya bagi tubuh, zat pewarna terlarang ini digunakan dalam berbagai jenis makanan dan sering disalah gunakan yaitu Methanil Yellow. Pewarna sintetik Methanyl yellow berbahaya karena menimbulkan keracunan bahkan merusak sistem jaringan hati dan kanker kandung kemih. Tujuan penelitian untuk mengetahui apakah terdapat kandungan Methanyl yellow pada kuah sate padang yang dijual di sekitaran Aceh Besar dan Banda Aceh. Jenis penelitian ini merupakan penelitian simple random sampling. Sampel pada penelitian ini sebanyak 20 kuah sate padang. Instrumen penelitian dalam pemeriksaan laboratorium menggunakan Test Kit Methanyl yellow. Hasil penelitian menunjukan bahwa 20 sampel kuah sate padang negatif tidak mengandung methanil yellow, disebakan tidak adanya perubahan warna yang terjadi setelah dicampurkan reagen kit test methanyl yellow. Maka dapat disampaikan bahwa bumbu kuah sate padang merupakan bumbu alami yaitu berupa kunyit dan aman dikonsumsi.
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Dewi, Umaningrum, Ariyani Dahlena, and Nurmasari Radna. "KAJIAN PENGARUH TEMPERATUR DAN ION ASING PADA ELEKTRODA SELEKTIF ION METHANIL YELLOW." Jurnal Ilmiah Berkala Sains dan Terapan Kimia 10, no. 2 (2016): 66–71. https://doi.org/10.5281/zenodo.439471.
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Elektroda Selektif Ion (ESI) methanil yellow dibuat dengan menggunakan membran polimer campuran polivinil klorida, dioktil ftalat dan kitosan sebagai carrier dengan perbandingan 30 : 50 : 20. Pada penelitian ini dipelajari tentang pengaruh temperatur dan ion asing pada ESI methanil yellow yang telah dibuat. Kajian pengaruh temperatur dilakukan dengan mengukur harga potensial sel dari larutan 1.10-1 – 1.10-5 M methanil yellow pada rentang temperatur 30 – 500C dan dihitung harga Nernstian pada masing-masing temperatur. Kajian pengaruh ion asing dilakukan dengan menambahkan ion asetat dan ion klorida pada larutan 1.10-1 – 1.10-5 M methanil yellow, kemudian diukur harga potensial selnya dan dihitung harga koefisien selektifitasnya. Hasil penelitian menunjukkan bahwa temperatur optimum yang digunakan pada pengukuran methanil yellow adalah pada 350C dengan harga Nernst sebesar 58,767 mV/decade. Adanya ion asing asetat dan klorida pada larutan methanil yellow tidak memberikan pengaruh terhadap pengukuran methanil yellow karena harga koefisien selektifitasnya yang kurang dari 1.
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Gita Bhernama, Bhayu, Safni Safni, and Syukri Syukri. "DEGRADASI ZAT WARNA METANIL YELLOW DENGAN PENYINARAN MATAHARI DAN PENAMBAHAN KATALIS TiO2-SnO2." Lantanida Journal 3, no. 2 (2017): 116. http://dx.doi.org/10.22373/lj.v3i2.1653.
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Degradation of Methanil yellow has been done. In this research the degradation process was done by sunlighting and using TiO2-SnO2 catalysis. The residu of methanil yellow was centrifuged and measured by UV/Vis Spectrophotometer at 300 – 600 nm after degradation. 6 mg/L of Methanil yellow and addition of 0,03 g TiO2-SnO2 for 150 min, gave the percentage of degradation 98,413% after lighted by sun with 1,13256 1015 foton cm-2/s intensity.
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Putri, Reska, and Hary Sanjaya. "Degradasi Zat Warna Methanil Yellow Menggunakan Metoda Fotosonolisis dengan Bantuan Katalis ZnO." Jurnal Periodic Jurusan Kimia UNP 11, no. 1 (2022): 98. http://dx.doi.org/10.24036/p.v11i1.113422.
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Research that has been carried out on the photosonolysis degradation of methanyl yellow using a ZnO catalyst aims to determine the effect of radiation time on the degradation of methanyl yellow. The degradation time is about 30 to 150 minutes using a ZnO catalyst. The measurement results of the Uv- Vis spectrophotometer were obtained at a wavelength of 437nm. In the variation of the degradation time, the highest result was obtained at 60 minutes which was 76,11 %. This study showed that the hydroxyl radical (∙OH) was the main control in degrading methanil yellow
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Hidayati, Yuli, Yulianis Yulianis, and Medi Andriani. "Analysis of Methanol Yellow in Yellow Food Circulating in the Jambi City Market." KESANS : International Journal of Health and Science 1, no. 8 (2022): 776–86. http://dx.doi.org/10.54543/kesans.v1i8.81.
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Introduction: Metanil yellow is a synthetic dye commonly used in the textile, paper, paint industry, but is sometimes misused as a food coloring. The misuse of methanil yellow coloring includes noodles, crackers and snacks and tofu which has a striking yellow color. Research Objectives: To determine the presence of Methanyl Yellow dye in yellow food circulating in Angso Duo. Research Methods: By using the identification of Color Reaction, Thin Layer Chromatography (TLC) and UV-VIS Spectrophotometry. Research Results: Based on the results of research conducted on 9 yellow food samples circulating in the Angso Duo market using the Color Reaction method, Simple Application, Thin Layer Chromatography (TLC) and UV-Vis Spectrophotometry showed negative results (-). Conclusion: In this study, it can be concluded that the 9 food samples did not identify any prohibited dyes, namely methanyl yellow and free from the colorant content of methanyl yellow.
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Anggita, Sheilla Rully, Hamdan Hadi Kusuma, Heni Sumarti, and Sosiawati Teke. "Effect of Molarity on Double Layer Photocatalytic Activity ZnO/ZnO:Ag for Metanil Yellow Degradation." Physics Education Research Journal 5, no. 1 (2023): 7–12. http://dx.doi.org/10.21580/perj.2023.5.1.13301.
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Double layer (DL) ZnO/ZnO:Ag has been synthesized with variations in molarity of 0.1, 0.3, 0.5, and 0.7 M and its application as a degrading agent for methanil yellow dye. This study aims to determine the effect of the molarity of the DL ZnO/ZnO:Ag on crystallinity and photocatalytic activity for methanil yellow degradation. DL ZnO/ZnO:Ag was synthesized using sol-gel technique and deposited with spray coating technique. The results of DL ZnO/ZnO:Ag were characterized by XRD to determine the crystallinity and particle size. The photocatalytic activity was carried out by immersing the DL ZnO/ZnO:Ag layer in 10 ppm methanil yellow solution and irradiating it with UV light for 4 hours and then tested using UV-Vis spectroscopy to get the percentage of methanil yellow degradation. The results showed that the crystallinity of the DL ZnO/ZnO:Ag for all molarity variations had a hexagonal wurtzite structure. Grains size increase as molarity increases from 0.1 to 0.5 M. However, if the concentration continues to be increased to 0.7M, the grain size decreases. Photocatalytic activity is increasing every hour, as indicated by the increasing percentage of degradation. Precursor in 0.5 M has the maximum percentage of degradation is 25.32%.
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Sari, Triyana, Alexander Halim Santoso, Stanislas Kotska Marvel Mayello Teguh, et al. "Skrining Penggunaan Pengawet (Formalin, Borax), Pewarna (Rhodamin B, Methanyl Yellow), dan Pemanis (Sakarin, Siklamat) Makanan Berbahaya di Kelurahan Duri Kosambi, Jakarta Barat." Cakrawala: Jurnal Pengabdian Masyarakat Global 4, no. 1 (2024): 01–09. https://doi.org/10.30640/cakrawala.v4i1.3428.
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Penggunaan bahan tambahan berbahaya pada makanan, seperti formalin, boraks, rhodamin B, methanil yellow, sakarin, dan siklamat, dapat memberikan dampak serius terhadap kesehatan seperti kanker, gangguan organ, dan kesehatan terganggu. Edukasi dan skrining bahan tambahan makanan merupakan langkah penting untuk meningkatkan kesadaran dan mencegah risiko kesehatan akibat konsumsi bahan tambahan makanan berbahaya tersebut. Kegiatan pengabdian ini dilakukan untuk mengedukasi masyarakat mengenai bahaya bahan tambahan berbahaya dan cara memilih makanan yang aman, serta skrining terhadap sampel makanan yang dijual di Kelurahan Duri Kosambi, Jakarta Barat. Skrining melibatkan pemeriksaan keberadaan formalin, boraks, rhodamin B, methanil yellow, sakarin, dan siklamat pada makanan. Hasil skrining menunjukkan tidak ditemukan formalin, boraks, dan sakarin pada seluruh sampel makanan. Namun, ditemukan pewarna sintetis berbahaya, seperti rhodamin B pada 10% sampel dan methanil yellow pada 30% sampel. Siklamat juga ditemukan pada 20% sampel makanan. Temuan ini menekankan pentingnya edukasi masyarakat mengenai bahaya bahan tambahan berbahaya dan pengawasan ketat terhadap distribusi makanan untuk mencegah gangguan kesehatan di masyarakat. Edukasi dan pengawasan adalah langkah krusial untuk memastikan keamanan pangan dan melindungi kesehatan masyarakat.
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Ayu Nirmala Sari, Ridwan Sahputra, and Dhiyaul Falah. "IDENTIFIKASI METHANIL YELLOW PADA JAJANAN SEKOLAH DASAR DI KECAMATAN SYIAH KUALA, DARUSSALAM, KOTA BANDA ACEH." KENANGA Journal of Biological Sciences and Applied Biology 2, no. 1 (2022): 65–78. http://dx.doi.org/10.22373/kenanga.v2i1.1967.
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Methaniyl yellow merupakan zat pewarna sintetis berwarna kuning kecoklatan, bentuknya berupa serbuk, dapat menimbulkan keracunan, merusak sistem jaringan hati, kanker dan kandung kemih. Zat pewarna ini banyak digunakan dalam makanan dan minuman karena membuat tampilan makanan dan minuman menjadi lebih menarik sehingga lebih menarik minat pembeli. Tujuan penelitian ini adalah untuk mengetahui apakah terdapat kandungan methanyl yellow pada jajanan yang dijual di sekolah. Metode yang digunakan dalam penelitian ini adalah analisis kualitatif dengan spot test yaitu analisa kimia dengan menggunakan reagen kit. Sebanyak 30 sampel jajanan dengan jenis berbeda dari Sekolah Dasar (SD) Kecamatan Syiah Kuala, Darussalam Kota Banda Aceh, yang diuji tidak menunjukkan hasil perubahan warna menjadi warna merah, merah tua atau merah keunguan sehingga sampel tersebut negatif mengandung Methanyl yellow dan aman untuk dikonsumsi oleh siswa-siswi.
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Putri, Eka Zuristia, and Ririh Yudhastuti. "Analisis Cemaran Makanan dengan Kandungan Methanyl Yellow di Kota Banyuwangi." Media Gizi Kesmas 12, no. 2 (2023): 988–94. http://dx.doi.org/10.20473/mgk.v12i2.2023.988-994.
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Latar Belakang: Makanan merupakan kebutuhan manusia yang paling mendasar untuk bertahan hidup. Cemaran makanan juga dapat berupa cemaran yang berasal dari BTP (Bahan Tambahan Pangan) dan penambahan bahan berbahaya yang disalahgunakan dalam pangan. Pengawasan terhadap bahan berbahaya yang disalahgunakan dalam pangan. Berdasarkan Peraturan Bersama Menteri Dalam Negeri RI dan Kepala BPOM RI Nomor 43 Tahun 2013 dan Nomor 2 Tahun 2013 tentang Pengawasan Bahan Berbahaya yang Disalahgunakan Dalam Pangan, salah satunya dilakukan terhadap jenis bahan berbahaya dengan pewarna kuning metanil (methanil yellow). Tujuan: Penelitian dilakukan untuk mengetahui kandungan metanyl yellow yang digunakan dalam makanan yang beredar di pasar-pasar tradisional dan supermarket di kota Banyuwangi dengan pengambilan sampel secara acak. Metode: Penelitian ini dilakukan dengan menggunakan pengujian kualitatif dimana peneliti dapat mengidentifikasi zat warna methanyl yellow yang terkandung pada bahan pangan dengan menggunakan pengujian dengan membandingkan warna uji dengan warna methanyl yellow. Pengujian cemaran makanan dilaksanakan di ruang laboratorium kesehatan lingkungan SIKIA Universitas Airlangga Banyuwangi pada hari Selasa, 26 Februari 2019 pukul 11.00-14.40 dengan pengambilan sampel secara acak. Hasil: Pengujian kandungan methanyl yellow dalam sampel makanan didapatkan hasil yaitu dari 15 sampel yang diuji antara lain jelly kuning di pasar Banyuwangi, kerupuk kuning di pasar Blambangan, bumbu soto di pasar Blambangan, bubuk kunyit di pasar Blambangan, kerupuk kuning di pasar Blambangan, bumbu soto di pasar blambangan, mie kuning di taman blambangan, minuman merk “Floridina”, serbuk minuman merk “Marimas Jeruk”, mie kuning basah di dekat taman Blambangan, bumbu gule dekat taman Blambangan, bumbu instan merk “racik ayam goreng”, jelly kemasan di toko kelontong, kerupuk kuning di pasar Cungking, serbuk minuman merk “Finto” di toko kelontong. Kesimpulan: Hasil pengujian sampel diperoleh hasil dari 15 sampel pengujian menjelaskan bahwa tidak terdapat satu sampel pun yang mengalami perubahan warna atau dalam arti lain adalah semua sampel bebas dari pewarna methanyl yellow.
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Krismaningrum, Ade, and Safinta Nurindra Rahmadhia. "Analisis mutu produk akhir pada pengolahan susu kambing peranakan etawa bubuk Di CV PQR D.I. Yogyakarta." Agrokompleks 23, no. 1 (2023): 70–77. http://dx.doi.org/10.51978/japp.v23i1.389.
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Susu bubuk merupakan bentuk olahan dari susu segar yang dibuat dengan cara memanaskan susu hingga kering dan berbentuk bubuk, kemudian dilakukan proses pengolahan dengan beberapa tahapan yaitu pemanasan, pendinginan, pemanasan kembali, penggilingan, dan pengemasan untuk menjadi produk akhir. Penelitian ini bertujuan untuk menganalisis sifat kimia dan mikrobiologi susu kambing etawa bubuk, dan mengkaji perbandingan sifat kimia dan mikrobiologi susu kambing etawa bubuk dengan Standar Nasional Indonesia (SNI). Sampel yang digunakan berupa susu kambing etawa bubuk milik CV PQR yang terletak di Kabupaten Sleman, D.I. Yogyakarta. Parameter yang diukur yaitu Kadar logam timbal (Pb), kadmium (Cd), timah (Sn), raksa (Hg), arsen (As), kadar air, protein, formalin, melamin, boraks, methanil yellow, rhodamin B, alkohol, kafein, quinine, dan kadar lemak. Data yang diperoleh dianalisis dengan SNI 2970 Tahun 2015. Hasil penelitian menunjukkan bahwa susu kambing etawa bubuk tidak mengandung logam timbal (Pb), kadmium (Cd), timah (Sn), raksa (Hg), arsen (As), kadar air 1,54%, protein 16,87%, kadar lemak 29,12%, negatif kandungan bahan kimia berbahaya (formalin, boraks, methanil yellow, rhodamin B), tidak terdeteksi adanya kandungan melamin, alkohol, kafein, dan quinine <6 mg/kg. Berdasarkan data tersebut, maka disimpulkan bahwa susu kambing etawa bubuk di CV PQR masih aman untuk dikonsumsi, walaupun kadar proteinnya kurang memenuhi.
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Etika, S. B., and E. Nasra. "Utilization of C-Cinnamal Calix[4] Resorcinarene as Adsorbent for Methanil Yellow." Journal of Physics: Conference Series 1788, no. 1 (2021): 012012. http://dx.doi.org/10.1088/1742-6596/1788/1/012012.
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Purwani, Eni. "PENINGKATAN PENGETAHUAN ANAK SD MELALUI EDUKASI GIZI TENTANG MAKANAN JAJANAN SEHAT DAN GIZI SEIMBANG DENGAN MEDIA BUKU CERITA BERGAMBAR DI SD TIYARAN 01 DAN 03 SUKOHARJO." Warta LPM 19, no. 2 (2017): 105–9. http://dx.doi.org/10.23917/warta.v19i2.2754.
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There are so many snack that sold at the school that has a high risk for the health. Range from snak that consume by student have a potential occur the contamination biology or chemical that disturb the health according the long term or the short term. In generally, the seller of the snack didn’t know the food safety that they sold. And so do the student at Tiyaran 1 and 3 Elementary School didn’t really know about the healthy snack. This activity is promotif and preventif efforts, so the student can know and understanding the healthy snack in the school also can do the protection toward dangerous food material. The methode that use for this activity is giving education through the media Pictorial Story Book that has content about things that concern the snack at the school that created in the form pictorial story that simple and interesting. The purpose using media pictorial story book is to be the participant to easy undertanding the material. Beside that do the demonstration test the dangerous substance that consist of Formalin test, Borax, and the food colour that dangerous such as Methanil Yellow and Rhodamin B. This education activity can improve the elementary student’s knowledge, teacher’s, and canteen organizer’s about the healthy snack. Beside that, also improve the knowledge about the dangerous material with test the snack at the school with reagen test to detect the existency of formalin, borax, methanil yellow, rhodamin B.
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Adriani, Azmalina, and Irma Zarwinda. "PENDIDIKAN UNTUK MASYARAKAT TENTANG BAHAYA PEWARNA MELALUI PUBLIKASI HASIL ANALISIS KUALITATIF PEWARNA SINTETIS DALAM SAUS." JURNAL SERAMBI ILMU 20, no. 2 (2019): 217. http://dx.doi.org/10.32672/si.v20i2.1455.
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Keberhasilan dari konsep analisis kualitatif pewarna ini sangat ditentukan oleh proses penerapan ilmu dalam bidang analisis farmasi dan makanan, untuk diaplikasikan kepada masyarakat, dalam hal pewarna sintetis, yang merupakan pewarna yang diizinkan yang ditambahakan dalam produk pangan, Pewarna sintetis yang diizinkan seperti Tartrazine, Sunset yellow FCF, Ponceau 4R, Eritromisin, Brillint Blue FCF, Fast green FCF, Brown HT, dan pewarna sintetis yang tidak diizinkan seperti Rhodamin B dan Methanil Yellow. Pewarna sintetis pada makanan dapat mengakibatkan iritasi pada saluran pencernaan dan mengakibatkan gejala keracunan.Tujuan penelitian ini adalah untuk mengetahui analisis kualitatif pewarna sintetis serta dapat membantu dalam pengawasan saus yang beredar di Banda Aceh. Jenis penelitian yang digunakan kualitatif dan sampel dianalisis menggunakan metode kromatografi lapis tipis dengan menggunakan dua eluen yang berbeda yang dideteksi dengan lampu UV pada 254nm. Adapun yang menjadi hasil penelitian ini adalah satu sampel positif mengandung Rhodamin B sedangkan ketiga sampel mengandung Ponceau 4R.
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Azmalina Adriani. "PENDIDIKAN UNTUK MASYARAKAT TENTANG BAHAYA PEWARNA MELALUI PUBLIKASI HASIL ANALISIS KUALITATIF PEWARNA SINTETIS DALAM SAUS." Jurnal Serambi Ilmu 20, no. 2 (2024): 217–37. https://doi.org/10.32672/jsi.v20i2.1085.
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Keberhasilan dari konsep analisis kualitatif pewarna ini sangat ditentukan oleh proses penerapan ilmu dalam bidang analisis farmasi dan makanan, untuk diaplikasikan kepada masyarakat, dalam hal pewarna sintetis, yang merupakan pewarna yang diizinkan yang ditambahakan dalam produk pangan, Pewarna sintetis yang diizinkan seperti Tartrazine, Sunset yellow FCF, Ponceau 4R, Eritromisin, Brillint Blue FCF, Fast green FCF, Brown HT, dan pewarna sintetis yang tidak diizinkan seperti Rhodamin B dan Methanil Yellow. Pewarna sintetis pada makanan dapat mengakibatkan iritasi pada saluran pencernaan dan mengakibatkan gejala keracunan.Tujuan penelitian ini adalah untuk mengetahui analisis kualitatif pewarna sintetis serta dapat membantu dalam pengawasan saus yang beredar di Banda Aceh. Jenis penelitian yang digunakan kualitatif dan sampel dianalisis menggunakan metode kromatografi lapis tipis dengan menggunakan dua eluen yang berbeda yang dideteksi dengan lampu UV pada 254nm. Adapun yang menjadi hasil penelitian ini adalah satu sampel positif mengandung Rhodamin B sedangkan ketiga sampel mengandung Ponceau 4R
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Ihsan, Bachtiar Rifai Pratita, Anggita Rosiana Putri, Luthfi Ahmad Muchlashi, and Valentina Yurina. "Penyuluhan Keamanan Makanan dan Pembentukan kader Keamanan Makanan di SMP Kecamatan Singosari Kabupaten Malang." Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ 11, no. 01 (2024): 76–81. http://dx.doi.org/10.32699/ppkm.v11i01.5891.
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Keamanan pangan adalah kondisi dan upaya yang diperlukan untuk mencegah pangan dari cemaran biologis, kimia dan benda fisik yang dapat membahayakan kesehatan manusia. Terdapat bahan tambahan makanan yang dilarangkarena dapat memberikan dampak buruk terhadap kesehatan antara lain pewarna rhodhamine, methanil yellow, dan formalin. Penyuluhan adalah salah satu metode untuk meningkatkan pengetahuan. Tujuan dari pengabdian kepada masyarakat ini adalah mengedukasi siswa sekolah menengah pertama (SMP) sebagai kadar keamanan makanan dan mengevaluasi tingkat pemahaman siswa SMP setelah penyuluhan menggunakan pretest dan posttest. Uji Wilcoxon dengan tingkat kepercayaan 95% menunjukan perbedaan siginifikan antara pretest dan posttest. Peningkatan pengetahuan pada nilai rata-rata pretest dan posttest siswa adalah 39,34%.
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Umaningrum, Dewi. "Pembuatan Sensor Methanil Yellow Tipe Kawat Terlapis Berbasis Kitosan menggunakan Dioktil Sebakat (DOS) sebagai Plasticizer." Akta Kimia Indonesia 6, no. 1 (2021): 1. http://dx.doi.org/10.12962/j25493736.v5i2.7829.
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Syuhada, Adriyan. "ANALISIS KANDUNGAN BORAKS DAN FORMALIN PADA KERUPUK KULIT SAPI YANG DIPRODUKSI DI WILAYAH SEGANTENG KOTA MATARAM NUSA TENGGARA BARAT." Pharmaceutical and Traditional Medicine 6, no. 1 (2022): 8–11. http://dx.doi.org/10.33651/ptm.v6i1.401.
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Bahan kimia berbahaya yang biasanya digunakan untuk bahan industri digunakan sebagai bahan tambahan pada makanan seperti rhodamin B, formalin, methanil yellow, dan boraks. Penelitian ini bertujuan untuk mengetahui ada atau tidak kandungan boraks dan formalin pada kerupuk kulit sapi yang diproduksi wilayah Seganteng. Jenis penelitian ini adalah penelitian Eksperimental Laboratorium dengan menggunakan data primer berupa pengujian sampel kerupuk kulit sapi yang diambil secara total sampling dari masing-masing tempat produksi kerupuk kulit sapi di wilayah Seganteng. Hasil penelitian menunjukkan bahwa pada uji kualitatif dari 14 sampel kerupuk kulit sapi yang diproduksi di wilayah Seganteng tidak ditemukannya adanya kandungan boraks atau formalin, hal ini ditunjukkan ketika sampel di uji boraks menggunakan kertas kurkumin (berwarna kuning), BaCl2 (tidak terdapat endapan), uji nyala api (nyala api tidak berwarna hijau), serta pada uji formalin menggunakan ekstrak kulit buah naga (warna kertas memudar), KMnO4 (warna ungu), asam kromatopat (warna coklat). Sehingga tidak dilakukan uji selanjutnya yaitu uji kuantitatif.
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Syachruni, Syachruni, Hansen Hansen, and Reni Suhelmi. "Hubungan Pengetahuan dan Perilaku tentang Bahan Tambahan Makanan dengan Kualitas Pangan pada Pedagang Kreatif Lapangan (PKL)." Jurnal Keselamatan Kesehatan Kerja dan Lingkungan 4, no. 1 (2023): 57–63. http://dx.doi.org/10.25077/jk3l.4.1.57-63.2023.
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Makanan yang dijual oleh pedagang kreatif lapangan (PKL) banyak diminati oleh masyarakat karena harganya yang murah serta rasanya yang enak. Makanan merupakan sumber energi dan sangat memengaruhi kesehatan individu sehingga pangan yang dikonsumsi haruslah memiliki kualitas yang baik dan terbebas dari bahan tambahan makanan yang bersifat cemaran kimia seperti boraks, formalin, rodhamin b, dan methanil yellow. Perilaku penggunaan bahan tambahan makanan tersebut tentunya dipengaruhi oleh pengetahuan pedagang mengenai dampak dari bahan-bahan tersebut bagi kesehatan. Penelitian ini dilakukan untuk mengetahui hubungan antara pengetahuan dan perilaku tentang bahan tambahan makanan dengan kualitas pangan pada pedagang kreatif lapangan (PKL) di Kelurahan Sidodadi. Penelitian ini menggunakan pendekatan kuantitatif dengan subjek berjumlah 40 responden. Data dikumpulkan melalui kuesioner pengetahuan dan perilaku, serta checklist observasi dan hasil lab mengenai kualitas pangan. Hasil penelitian menunjukkan nilai p = 0.000 (< 0.05), yang berarti terdapat hubungan pengetahuan dengan kualitas pangan pada pekerja kreatif lapangan di Kelurahan Sidodadi. Selanjutnya, didapat hasil p = 0.154 (> 0.05), yang berarti tidak terdapat hubungan perilaku dengan kualitas pangan pada pedagang kreatif lapangan di Kelurahan Sidodadi
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Bungsu, M. A., M. M. Tahir, Zainal, and Rahmaniar. "Characterization of the addition of crude extract of yellow pumpkin (Cucurbita maschata) as a natural coloring agent in seaweed wet noodles." IOP Conference Series: Earth and Environmental Science 1241, no. 1 (2023): 012085. http://dx.doi.org/10.1088/1755-1315/1241/1/012085.
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Abstract The use of pumpkin as a food ingredient can also support government programs to diversify food consumption that is diverse, nutritious, and balanced. Besides containing carbohydrates, pumpkin is also rich in vitamins, especially vitamins A and C which are antioxidants. Carotenoids in pumpkin such as beta-carotene of 1187.23 g/g. It can replace of dye methanil yellow in making seaweed wet noodles. This research was conducted to determine the effect of solvent concentration and extraction time using the Microwave Assisted Extraction (MAE) method using ethanol with solvent concentrations of 75%, 85%, and 95%. The duration of extraction used was 30 minutes, 60 minutes, and 90 minutes. The parameters observed were moisture content, the color of pumpkin extract, the yield of pumpkin extract, and the density of pumpkin extract. This research was conducted 3 times for replication. The study’s findings indicated that the relationship between solvent concentration and extraction time both a single factor of solvent concentration and extraction time also had a significant effect on the color of pumpkin extract, yield, and density of pumpkin extract. The extraction using the Microwave Assisted Extraction (MAE) method resulted in a color of 65.56 (b*), a yield of 63.58%, and a density of 48.41g/cm3.
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Kusuma Dewi, Lale Budi. "APLIKASI DETEKSI BORAKS, FORMALIN DAN RODAMIN B MENGGUNAKAN BAHAN YANG MUDAH DIDAPAT, DISOSIALISASIKAN PADA SISWA SMPN 1 JONGGAT KABUPATEN LOMBOK TENGAH." Jurnal Pengabdian Masyarakat Sasambo 1, no. 1 (2019): 41. http://dx.doi.org/10.32807/jpms.v1i1.457.
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Berdasarkan data hasil pengawasan, penyalahgunaan bahan berbahaya masih cukup signifikan, dimana pada tahun 2016, terdapat 7.29% sampel dari total 7.752 sampel yang diambil dan diuji pada saat pengawasan rutin masih mengandung bahan berbahaya (Formalin, Boraks. Methanil Yellow, dan Rhodamin-B). Keadaan tersebut menunjukkan bahwa kesadaran pelaku usaha terkait hygiene dan sanitasi masih kurang. Untuk menghindari konsumsi makanan yang mengandung bahan berbahaya, konsumen perlu berhati-hati dalam memilih produk pangan antara lain dengan mengenal ciri-ciri produk pangan yang mengandung bahan terlarang dan mengetahui cara deteksi bahan bahan tersebut. Cahyaningsih dkk tahun 2016 membuat produk inovatif SIBOMIN B yang dapat digunakan untuk mendeteksi boraks dan rodamin B. Pereaksi yang digunakan cukup sederhana dan mudah didapat, yaitu alkohol dan kunyit dengan perbandingan 1:1. Interpretasi hasil uji boraks positif adalah perubahan warna kuning kunyit menjadi warna merah karena pembentukan senyawa rosocyanin, sedangkan hasil uji boraks negatif adalah tidak terjadi perubahan warna kunyit. Sosialisasi ini dilakukan pada hari sabtu tanggal 8 September 2018. Peserta sosialisasi sebanyak 60 siswa SMPN 1 Jonggat dengan didampingi oleh kepala sekolah dan guru olah raga. Pada sosialisasi tersebut didemonstrasikan cara pembuatan SIBOMIN B dan uji boraks dan rodamin B pada sampel negatif dan sampel positif. Para siswa juga dibagikan SIBOMIN B untuk dibawa pulang dan digunakan di lingkungan rumah masing-masing
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Utari Gita Setyawati and Trias Mahmudiono. "The Level of Education, Business Age and Knowledge of Food Additives and Methanil Yellow: A Study among Online Noodle Sellers (GoFood and GrabFood) in East Surabaya." Media Gizi Indonesia 18, no. 1 (2023): 56–62. http://dx.doi.org/10.20473/mgi.v18i1.56-62.
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Knowledge of food additives is one of the important factors for sellers. Knowledge affected the choice and usage of food additives for the product. Sellers’ knowledge influenced by various factors such as level of education and experience or business age. This study aimed to analyze the relationship between education, business age, and knowledge among noodle sellers who sell their product through online order-delivery application GoFood and GrabFood in East Surabaya. This research was an analytic observational study with a cross-sectional method. This study using 57 respondents who sell their noodles product through online order-delivery application GoFood and GrabFood in East Surabaya within 2.38 km from predetermined point, Campus C Airlangga University, Mulyorejo obtained using random sampling method. Respondent characteristics and knowledge data were collected through interview using questionnaire. Data was analyzed using Spearman Rank Test to find the relationship between variables. The result showed that majority of respondents had senior high school education level, business age 1-5 years, and low level of knowledge. The results showed that education has significant relationship with knowledge (p value=0.017) with correlation coefficient 0.314 and the insignificant relationship between business age and knowledge (p value=0.418). In conclusion, level of education played an important role in sellers’ knowledge of food additives. Socialization about the usage of food additives also need to be done regularly to prevent the false information received by the sellers.
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Simamora, Yola Monalisa R., and Gusti Ayu Kadek Diah Puspawati. "Qualitative Test of Rhodamine B and Methanyl Yellow Using the Spot test Method on Packaged Beverage at The Center for Drug and Food Control Denpasar." Indonesian Journal of Food Technology 2, no. 1 (2023): 56. http://dx.doi.org/10.20884/1.ijft.2023.2.1.7373.
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Rhodamine B and Methanyl Yellow are synthetic dyes that are widely used in the textile and paper industries. Rhodamine B is a synthetic dye that produces a red color and Methanyl Yellow is a synthetic dye that produces a yellow color. Based on the decision of the Ministry of Health (Permenkes) No. 239/Menkes/Per/V/85 Rhodamin B and Methanyl Yellow are designated as substances whose use is prohibited in food products. The use of this dye if consumed can cause irritation to the respiratory tract, skin, eyes, digestive tract, the danger of liver cancer, and as a tumor-triggering agent. So based on the above problems it is necessary to identify Rhodamin B and Methanyl Yellow in food products. The method that has been developed and used in the identification of Rhodamine B and Methanyl Yellow is using a qualitative descriptive analysis technique with the spot test method. This research was conducted by direct observation to the field to find indications for the use of Rhodamine B and Methanol Yellow to be tested. This study aims to determine whether or not the use of Rhodamine B and Methanyl Yellow in packaged beverage products at the Denpasar Food and Drug Supervisory Agency. The research samples were 2 packaged drinks which had striking red and striking yellow colors. The results showed that none of the samples contained Rhodamine B and Methanol Yellow synthetic dyes.
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Tamara, Chatrine Virginia, and Febriantika Febriantika. "Pengetahuan, Sikap, Zat Pengawet, Pewarna Berbahaya Terhadap Tindakan Siswa dalam Pemilihan Jajanan di SMP." Jurnal Health Sains 4, no. 4 (2023): 148–59. http://dx.doi.org/10.46799/jhs.v4i4.883.
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Snacks for school children are very diverse, can be in the form of food and drinks. The habit of parents not providing provisions and giving pocket money to their children has been going on for a long time. Even though the school has a school canteen, many school children eat snacks carelessly and buy food and drink snacks from food vendors selling their wares around the school. Until now, the safety level of snacks for school children is apprehensive. Misuse of hazardous chemicals such as formalin, borax, rhodamine B, and methanil yellow. This study aims to determine the relationship between knowledge and attitudes about harmful preservatives and dyes towards the actions of class VIII students in choosing snacks at Tanjung Morawa Methodist Middle School, 2016. This type of research was observational with a cross-sectional design and a sample technique used in the study with a total a sample of 51 students were selected by means of systematic sampling. Data was collected through interviews using a questionnaire. Data analysis used included univariate analysis and bivariate analysis using the Chi Square test. The results of this study indicate that there is a relationship between knowledge about harmful preservatives and dyes towards the actions of class VIII students in choosing snacks at Tanjung Morawa Methodist Middle School, 2016 with a p value of 0.024 and there is an attitude about harmful preservatives and dyes towards the actions of class VIII students in choosing food. snacks at Tanjung Morawa Methodist Middle School, 2016 with a p value of 0.002.
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Rahmania, Tesia Aisyah, Syahrul Tuba, Reynatha Chrestella Amandara Pangsibidang, Fahrul Nizar Novagusda, and Yahdiana Harahap. "Edukasi Bahan Kimia Berbahaya dalam Makanan di Desa Ciangsana, Kecamatan Gunung Putri, Kabupaten Bogor." Jurnal Pengabdian Masyarakat Panacea 3, no. 1 (2025): 1. https://doi.org/10.20527/jpmp.v1i1.14122.
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Penggunaan bahan kimia berbahaya dalam makanan, seperti boraks, formalin, rhodamin B, dan kuning metanil, dapat mengancam kesehatan masyarakat dengan risiko jangka pendek berupa keracunan dan jangka panjang berupa kerusakan berbagai organ dan kanker. Kegiatan pengabdian masyarakat ini bertujuan untuk memberikan edukasi kepada warga Desa Ciangsana tentang bahaya bahan kimia berbahaya dalam berbagai jenis pangan. Kegiatan ini juga mengajarkan metode sederhana untuk mendeteksi keberadaan bahan kimia tersebut, sehingga warga dapat lebih waspada dalam memilih dan mengonsumsi makanan.. Pelaksanaan kegiatan berlangsung pada 3 November 2023, melibatkan 70 peserta yang antusias mengikuti edukasi dan praktik pengujian sederhana. Kegiatan ini menghasilkan output berupa leaflet edukatif, dokumentasi, dan evaluasi dari peserta terhadap pelaksanaan sosialiasi ini. Evaluasi menunjukkan kepuasan tinggi dengan nilai 4,4 dengan angka maksimal 5. Peserta menilai kegiatan ini relevan dengan kebutuhan masyarakat terutama ibu rumah tangga yang sering mengolah bahan pangan untuk disajikan bagi keluarga. Diharapkan kegiatan ini berkontribusi pada peningkatan kesadaran masyarakat terhadap pentingnya konsumsi makanan sehat bebas bahan kimia berbahaya.Kata Kunci: Kanker, Makanan Sehat, Boraks, Formalin, Rhodamin BHazardous chemicals in food, such as borax, formalin, rhodamine B, and methanil yellow, pose significant risks to public health, including short-term effects like poisoning and long-term consequences such as organ damage and cancer. This community service aims to educate the residents of Ciangsana Village about the dangers of harmful chemicals in various types of food. This activity was conducted on November 3, 2023, involving 70 enthusiastic participants actively engaging in educational sessions and practical testing demonstrations. The program outcomes included informative leaflets, documentation, and participant evaluations of the socialization activity. The evaluation indicated a high satisfaction level with an average score of 4.4 out of 5. Participants, particularly homemakers who frequently handle food preparation for their families, found the program highly relevant to their needs. It is hoped that this activity will contribute to raising public awareness about the importance of consuming safe and chemical-free food.
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Hanriko, Rizki, Alif Fernanda Putra, and Nisa Karima. "Pengaruh Pemberian Ekstrak Buah Bakau Hitam (Rhizophora mucronata) Terhadap Gambaran Histopatologi Hepar Tikus Putih (Rattus norvegicus." Jurnal Kedokteran Universitas Lampung 3, no. 2 (2019): 301–7. https://doi.org/10.23960/jkunila.v3i2.pp301-307.
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Dewasa ini, produk pangan yang beredar di pasaran banyak yang menggunakan bahan tambahan pangan (BTP). Namun, penggunaan BTP sering terjadi penyalahgunaan seperti methanyl yellow. Methanyl yellow dapat merusak jaringan tubuh seperti ginjal, otak, dan hepar. Untuk menghadapi kerusakan yang ditimbulkan oleh methanyl yellow, diperlukan suatu senyawa antioksidan seperti buah bakau hitam (Rhizophora mucronata). Dari uraian di atas, peneliti ingin mengetahui pengaruh pemberian ekstrak buah bakau hitam (Rhizophora mucronata) terhadap gambaran histopatologi hepar tikus putih yang diinduksi methanyl yellow. Penelitian ini menggunakan desain eksperimental dengan 20 ekor tikus putih jantan (Rattus norvegicus) dibagi menjadi 5 kelompok dengan masing-masing kelompok berjumlah 4 ekor tikus. Kelompok penelitian antara lain: K1: hanya akuades; K2: methanyl yellow 3000 mg/kgBB; P1: ekstrak buah bakau hitam 3,75 mg/kgBB + methanyl yellow 3000 mg/kgBB; P2: ekstrak buah bakau hitam 7,5 mg/kgBB + methanyl yellow 3000 mg/kgBB; P3: ekstrak buah bakau hitam 15 mg/kgBB + methanyl yellow 3000 mg/kgBB. Uji analisis yang digunakan adalah methanyl yellow dengan Post-hoc LSD. Hasil yang didapatkan berupa terdapat pengaruh pemberian ekstrak buah bakau hitam (Rhizophora mucronata) terhadap gambaran histopatologi hepar tikus putih (Rattus norvegicus) yang diinduksi methanyl yellow berupa penurunan rerata kerusakan sel hepar dibandingkan kelompok kontrol positif dengan dosis 3,75-15 mg/kgBB selama 30 hariKata Kunci: ekstrak buah bakau hitam, histopatologi hepar, methanyl yellow
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Zakinah, Ilmiati, Sumiati Side, Suriati Eka Putri, Diana Eka Pratiwi, and Ahmad Fudhail Majid. "Fotodegradasi Zat Warna Methanyl Yellow Menggunakan Komposit zeolit-PbO." Chemica: Jurnal Ilmiah Kimia dan Pendidikan Kimia 25, no. 1 (2024): 55. http://dx.doi.org/10.35580/chemica.v25i1.62729.
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ABSTRAKFotodegradasi merupakan proses penguraian senyawa organik menjadi senyawa yang lebih sederhana dengan bantuan energi foton yang berasal dari sinar UV. Proses fotodegradasi memerlukan fotokatalis yang umumnya merupakan bahan semikonduktor seperti PbO. Pada penelitian ini digunakan zeolit-PbO untuk menjadi katalis dalam mendegradasi zat warna. Penelitian ini adalah penelitian eksperimen yang bertujuan untuk mengetahui kondisi optimum degradasi zat warna methanyl yellow menggunakan komposit zeolit-PbO. Fotodegradasi zat warna methanyl yellow dilakukan dengan variasi pH dan massa komposit. Pengukuran hasil degradasi zat warna methanyl yellow menggunakan Spektrofotometer UV-Vis pada panjang gelombang 440 nm. Komposit zeolit-PbO mampu mendegradasi zat warna methanyl yellow dengan pH 5, massa optimum 400 mg dengan waktu 150 menit dengan presentase degradasi sebesar 90,17%. Hasil yang diperoleh menunjukkan bahwa komposit zeolit-PbO dapat digunakan dalam proses fotodegradasi zat warna methanyl yellow.Kata Kunci: Komposit zeolit-PbO, Methanyl yellow, FotodegradasiABSTRACTPhotodegradation is the process of breaking down organic compounds into simpler compounds with the help of photon energy originating from UV light. The photodegradation process requires a photocatalyst which is generally a semiconductor material such as PbO. In this research, zeolite-PbO was used to act as a catalyst to degrade dyes. This research is an experimental study which aims to determine the optimum conditions for the degradation of methanyl yellow dye using a zeolite-PbO composite. Photodegradation of methanyl yellow dye was carried out by varying the pH and mass of the composite. Measurement of the degradation results of methanyl yellow dye using a UV-Vis Spectrophotometer at a wavelength of 440 nm. The zeolite-PbO composite was able to degrade methanyl yellow dye with a pH of 5, an optimum mass of 400 mg in 150 minutes with a degradation percentage of 90.17%. The results obtained indicate that the zeolite-PbO composite can be used in the photodegradation process of methanyl yellow dye.Keywords: Zeolite-PbO composite, Methanyl yellow, Photodegradation
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Kamilia, Lia, and Hefdiyah. "Chemical Examination of Methanyl Yellow in Processed Food Products at the Blumbungan Market Pamekasan District." Bioconsortium: Biological Research and Education 1, no. 2 (2024): 39–42. https://doi.org/10.59005/bioconsortium.v1i2.527.
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Non-food grade dyes such as textile dyes are widely used by rogue manufacturers to give color to their food products. The example is textile dyes methanyl yellow. Methanyl yellow is made from methanylic acid and diphenylamine. Both of these ingredients are toxic. This research is used the metanyl yellow rapid test kit method by taking several types of food samples suspected of containing metanyl yellow. From the three samples such as chicken skin, rambak crackers and color crackers, there are two samples positive for methanyl yellow, chicken skin and color crackers. This is expressed by a change in the color of the yellow reagent to purple. Based on the research, it can be concluded that there are 2 types of samples containing methanyl yellow dye at the Blumbungan market in Pemekasan Regency.
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Azmi, Ulul, Melly Novita, and Ismail Sulaiman. "Analisis Bahan Pewarna Sintetis Non Pangan Rhodamin B dan Methanyl Yellow pada Produk Saus Tomat dan Saus Cabe di Kota Banda Aceh." Jurnal Ilmiah Mahasiswa Pertanian 2, no. 3 (2017): 210–15. http://dx.doi.org/10.17969/jimfp.v2i3.4242.
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Abstrak.Penelitian ini bertujuan untuk mengidentifikasi bahan tambahan pewarna non pangan Rhodamin B dan Methanyl Yellow pada produk saus tomat dan saus cabe di kota Banda Aceh. Penelitian ini menggunakan metode penelitian survei konsumen dan analisis pewarna. Survei konsumen dilakukan dengan teknik incidental sampling yaitu penentuan responden berdasarkan kebetulan, yaitu siapa saja yang membeli produk saus dapat dijadikan sebagai responden. sedangkan analisis pewarna dilakukan secara kualitatif yaitu mengidentifikasi ada tidaknya kandungan bahan tambahan pewarna Rhodamin B dan Methanyl Yellow pada tiap sampel. Pada uji kualitatif zat pewarna Rhodamin B dan Methanyl Yellow diperoleh hasil bahwa tidak terdeteksi adanya kandungan zat pewarna Rhodamin B dan Methanyl Yellow pada keenam sampel saus tomat yang dianalisis.Abstract.This study aims to identify non-food coloring additives of Rhodamin B and Methanyl Yellow in tomato sauce and chilli sauce products in the city of Banda Aceh. This research used consumer survey research methods and dye analysis. Consumer survey was done by incidental sampling technique in which the determination of respondent is decided by chance so that anyone bought sauce product can be made as respondent. While the dye analysis was conducted qualitatively, the presence of additive material of Rhodamin B and Methanyl Yellow dyes in each sample was identified. In the qualitative test of Rhodamin B and Methanyl Yellow, it was found that no detectable content of Rhodamin B and Methanyl Yellow dyes in the six samples of tomato sauce analyzed.
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Laksmita, Saka. "Identifikasi Kandungan Metanil Yellow pada Nasi Kuning yang Beredar di Kota Denpasar." Afiasi : Jurnal Kesehatan Masyarakat 7, no. 3 (2023): 308–13. http://dx.doi.org/10.31943/afiasi.v7i3.248.
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Nasi kuning merupakan makanan khas masyarakat Indonesia. Bahan tambahan pangan illegal seperti pewarna sintetik, salah satunya methanyl yellow mampu menarik mata pembeli. Seiring dengan berkembangnya teknologi dan keterbatasan tersebut, penggunaan pewarna alami semakin berkurang dan digantikan dengan pewarna sintetik. Tujuan penelitian ini adalah untuk mengetahui kandungan methanyl yellow pada nasi kuning yang di jual disekitar Kota Denpasar. Metode penelitian merupakan jenis penelitian deskriptif dengan pemeriksaan laboratorium, yang menggunakan test Kit methanyl yellow pada 40 sampel nasi kuning. engambilan sampel dilakukan di 4 titik kota Denpasar dimana masing-masing titik akan diambil sebanyak 10 sampel, yaitu Denpasar Utara, Denpasar Timur, Denpasar Selatan, dan Denpasar Barat. Berdasarkan hasil uji analisa identifikasi kandungan methanyl yellow yang beredar di Kota Denpasar bahwa dari 40 sampel tersebut aman dikonsumsi dan tidak terindentifikasi pewarna sintetik methanyl yellow sehingga menunjukkan seluruh nasi kuning tersebut memenuhi syarat yang ditetapkan oleh Permenkes RI No. 033 Tahun 2012
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Ngibad, Khoirul, Siti Nur Husnul Yusmiati, Setyo Dwi Santoso, Firda Inayah, and Rizky Dwi Nur Faizi. "In Vitro Antioxidant Activity, Flavonoid and Phenolic Contents of 70% Methanol Extract from Purple and Yellow Passion Fruit Peel." Indonesian Journal of Chemistry and Environment 6, no. 2 (2023): 54–62. http://dx.doi.org/10.21831/ijoce.v6i2.57725.
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Peel of purple and yellow passion fruit has the potential to be an antioxidant. The flavonoid and total phenol compound groups are two examples of natural antioxidant compounds that can potentially be antioxidants. Many studies have used 70% methanol solvent to extract flavonoids and total phenolics from plants. The aim of this study is to analyze the potential of 70% methanol extract from the peel of purple and yellow passion fruit as an in vitro antioxidant using the DPPH method, total flavonoid, and phenolic levels. The passion fruit peel powder was macerated with 70% methanol for four days. The total flavonoid contents were determined using quercetin, and total phenols were determined using gallic acid. The 2.2-diphenyl-1-picrylhydrazyl (DPPH) was used for in vitro antioxidant activity by determining the percent inhibition of DPPH radicals. The flavonoid content in the 70% methanol extract of purple and yellow passion fruit peel is 1.2824 and 1.9775 mg QE/g extract, respectively. In contrast, the total phenolic content in 70% methanol extract of purple and yellow passion fruit peel is 15.8 and 3.6 mg GAE/g extract, respectively. The 70% methanol extract of purple passion fruit peel at a concentration of 80 mg/L resulted in a more significant percent inhibition of DPPH free radicals (72.80 %) than yellow passion fruit (64.91 %). In conclusion, the results suggest that 70 % methanol extract from purple and yellow passion fruit peel can decrease free radicals and be a natural antioxidant.Keyword: Antioxidant activity, Flavonoid, Methanol extract, Passion fruit peel, Total phenol
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Faradila Rahmadani Asdar, Andi, Ulfa Sulaeman, and Farihah Muhsanah. "Analisis Methanyl Yellow Dan Formalin Pada Jajanan Di SD Rappokalling Kota Makassar." Window of Public Health Journal 5, no. 2 (2024): 223–32. http://dx.doi.org/10.33096/woph.v5i2.1776.
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Methanyl Yellow merupakan zat pewarna sintetis bewarna kuning kecoklatan, bentuknya berupa serbuk, dapat menimbulkan keracunan, merusak sistem jaringan hati, kanker dan kandung kemih. Formalin merupakan cairan yang jernih, tidak berwarna namun memiliki bau yang sangat menusuk. Efeknya dapat mengakibatkan keracunan yaitu rasa sakit perut yang akut disertai muntah-muntah, timbulnya depresi susunan saraf, atau kegagalan peredaraan darah. Tujuan penelitian adalah untuk mengetahui ada dan tidaknya kandungan Methanyl Yellow dan Formalin pada jajanan. Metode penelitian ini adalah metode observasi dengan pendekatan deskriptif analitik dengan mengambil sampel dari pedagang jajanan dan menggunakan uji laboratorium yang bertujuan untuk mengidentifikasi keberadaan pewarna Methanyl Yellow dan Formalin. Populasi penelitian ini adalah semua jajanan yang dijual di kantin SD Rappokalling Kota Makassar, dari populasi tersebut diambil dengan teknik pengambilan sampel menggunakan metode non probability sampling yaitu purposive sampling, berdasarkan pertimbangan bahwa pedagang menjual jajanan yang kemungkinan mengandung pewarna dan pengawet. Hasil penelitian uji laboratorium Methanyl Yellow pada 10 sampel jajanan terdapat 2 sampel yang mengandung Methanyl Yellow (Positif) yaitu sampel kebab dan bakso dimana jajanan tersebut tidak memenuhi syarat, sedangkan 8 sampel lainnya yaitu burger mini, kweipik pisang, basreng, lolipop, donat, pempek, es gulali dan nasi kuning dinyatakan tidak mengandung Methanyl Yellow (Negatif) dan dapat dinyatakan bahwa memenuhi syarat sedangkan di uji Formalin menyatakan bahwa seluruh 10 sampel jajanan dinyatakan tidak mengandung Formalin (Negatif) dan dapat dikatakan bahwa memenuhi syarat.
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Mareta Widiya, Reny Dwi Riastuti, and Siti Wahyu Widiana. "Analysis of Rhodamin B and Metanyl Yellow Content in Beverages at SD Lubuklinggau." Jurnal Indah Sains dan Klinis 2, no. 2 (2021): 29–33. http://dx.doi.org/10.52622/jisk.v2i2.27.
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Food additives are substances that are mixed to improve the quality of food without nutrition, for example food and beverage coloring. rhodamine B and methanyl yellow, which were the focus to identify their presence in beverages at Elementary Schools (SD), Lubuklinggau Selatan II District. Descriptive research and accidental sampling, samples were tested directly by Test Kit of rhodamine B and methanyl yellow. The results showed that 3 of the 15 samples tested by the Rodamine B Test Kit were positive with an indication of a change in color to purplish red, and of the 13 samples tested by the methanyl yellow Test Kit, the color was the same as the initial color of the drink, there was no methanyl yellow content in the drink at SD Lubuklinggau Selatan II sub-district.
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Zumaeroh, Anik, Lia Amalia, and Muhammad Fakih Kurniawan. "Identifikasi Formalin, Methanyl Yellow, dan Cemaran Mikroba pada Mie Glosor di Pasar Tradisional Kota Bogor." JURNAL AGROINDUSTRI HALAL 8, no. 2 (2022): 252–61. http://dx.doi.org/10.30997/jah.v8i2.5500.
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Mi glosor merupakan mi basah yang banyak diminati dan dikenal sebagai mi khas Bogor. Mi glosor diproduksi oleh industri kecil rumah tangga, mi glosor banyak dijual di pasar tradisional dalam bentuk basah, dikemas sederhana, dan dijual secara terbuka. Penelitian ini bertujuan untuk mengidentifikasi adanya formalin, methanyl yellow, dan cemaran mikroba pada mi glosor di pasar tradisional Kota Bogor. Pengujian formalin dan methanyl yellow menggunakan Rapid Test Kit, dan uji cemaran mikroba dengan metode Total Plate Count (TPC). Sampel penelitian diambil menggunakan metode total sampling yang berjumlah 21 sampel mi glosor dari 7 pasar tradisional di Kota Bogor. Data formalin dan methanyl yellow yang diperoleh dianalisis secara kualitatif serta data cemaran mikroba dianalisis secara kuantitatif dan dibandingkan dengan SNI. Hasil pengujian menunjukkan bahwa seluruh sampel mi glosor tidak mengandung formalin dan menthanyl yellow. Pada cemaran mikroba (TPC) menunjukkan mi glosor mengandung mikroba dibawah batas maksimal 1x106 koloni/g dan memenuhi syarat mutu mi basah SNI 2987:2015.Kata kunci: mi glosor, Pasar Tradisional Kota Bogor, formalin, methanyl yellow, TPC
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Tunmunawwarah, Isna, Wita Oileri Tikirik, Akbar Nur, and Tenny Tarnoto. "Uji Kualitatif Kandungan Methanyl Yellow Pada Manisan Buah Yang Beredar di Mamuju." Jurnal Riset Multidisiplin dan Inovasi Teknologi 2, no. 01 (2023): 161–67. http://dx.doi.org/10.59653/jimat.v2i01.407.
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Methanyl yellow is a synthetic dye, in the form of a brownish yellow powder, soluble in water, and slightly soluble in acetone which contains aromatic azo chemical compounds which have N=N bonds which can accumulate in the human body and are carcinogenic if consumed in the long term can cause abnormalities in human organs that cause tumors in various tissues of the liver, bladder, digestive tract or skin tissue. This research is a qualitative descriptive study with esting in the laboratory using a test kit to determine whether or not there is methanyl yellow content in candied fruit circulating in Mamuju. The results of this research show that 7 samples of candied fruit circulating in Mamuju have been subjected to organoleptic and chemical tests, so they were declared not to contain methanyl yellow. However, it is still recommended that people be more selective in choosing the food they want to consume. This research can be continued using UV Vis spectrophotometry so that the research is more accurate by knowing the level of methanyl yellow content in certain samples
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Sakon, Aya, Akiko Sekine, and Hidehiro Uekusa. "Vapochromism of Organic Cocrystal Induced by Crystalline Solvent Exchange." Acta Crystallographica Section A Foundations and Advances 70, a1 (2014): C671. http://dx.doi.org/10.1107/s2053273314093280.
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Vapochromic materials, which show color change induced by vapors, are expected to be applied to the sensing of volatile organic compounds or humidity. As for the metal complex crystals, many vapochromic crystals are reported, however, vapochromic organic crystals are not common. Therefore, it is important to find vapochromic organic crystals and to reveal the mechanistic aspects of structure transformations and color change based on the crystal structures. Pale brown Enoxacin-3,5-Diaminobenzoic Acid (ENO-3,5DABA) dihydrate cocrystal changed to yellow on exposure to four kinds of alcohol solvent vapors (methanol, ethanol, 1-propanol, 2-propanol), and these yellow crystals returned to pale brown dihydrate crystal by humidity, which is called vapochromism. The single crystals recrystallized from water (pale brown) and methanol (yellow) are equal to the dihydrate and the methanol vapor applied forms, respectively, and their crystal structure determination revealed that the cocrystals are 1:1 salt of ENO and 3,5DABA. Surprisingly, in the methanol vapor applied from, the crystalline solvent was changed to 0.5-methanol-0.5-water solvate (composition is ENO:3,5DABA:MeOH:H2O=2:2:1:1). Thus the dihydrate cocrystal undergoes solvent exchange transformation on exposure to methanol vapor and the color changes from pale brown to yellow. Because the XRD patterns of the yellow 0.5-methanol-0.5-water solvate cocrystal and the forms exposed to other alcohol solvent vapors shows high similarity, they are isostructure crystals. The color change is caused by the π...π interaction formation between the ENO molecule and 3,5DABA molecule in alcohol solvate form via solvent exchange transformations.
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Rahayu, Wiranti Sri, Herliningsih, and Asmiyenti Djaliasrin Djalil. "Authentication of Turmeric Powder from Sudan I, QuinolineYellow and Methanyl Yellow by FTIR Method Combined With Chemometric." Journal Pharmasci (Journal of Pharmacy and Science) 10, no. 1 (2025): 41–44. https://doi.org/10.53342/pharmasci.v10i1.486.
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Turmeric is an essential commodity widely used in the food, drug, and cosmetic industries. The high demand for turmeric leads to many possibilities of adulterating turmeric powder with synthetic dyes. This study aims to develop an ATR-FTIR analysis method combined with chemometrics to authenticate turmeric powder adulterated with synthetic dyes such as sudan I, quinoline yellow, and methanyl yellow. Turmeric powder is placed above the diamond crystal in ATR. Spectrum scanning is performed at wavenumbers 4000-400 cm-1. The spectrum obtained is then analyzed by chemometrics, namely Principal Component Analysis (PCA) and Partial Least Square (PLS). PCA score plot shows turmeric powder can be distinguished from 3 synthetic colors: sudan 1, quinoline yellow and methanyl yellow. The results of analysis with PLS provide good calibration with an R2 value of 0.863-0.934 and RMSE value of 6.149-13.791 at wavenumbers 1581.63-871.82 cm-1. The combination of FTIR with chemometrics can be used to authenticate turmeric powder from adulterants in the form of sudan I, quinoline yellow, and methanyl yellow
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Yuza, Maryanti, Ridwanto Ridwanto, and Zulmai Rani. "Determination Of Total Flavonoid Content Of Yellow Wood (Arcangelisia Flava (L.) Merr) Extract And Antibacterial Activity Against Staphylococcus aureus." Journal of Agromedicine and Medical Sciences 9, no. 3 (2023): 140. http://dx.doi.org/10.19184/ams.v9i3.42614.
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Yellow wood (Arcangelisia flava) is a medicinal plant that has received little attention. Merr and (L.). Yellow wood has antibacterial, antioxidant, anti-hyperlipidemic, and anti-cancer properties. Furthermore, yellow wood is known to contain a range of flavonoid compounds, such as hydroxylarcangelicin, which has broad antibacterial activity. The purpose of this research is to investigate the total flavonoid content of yellowwood extract as well as its antibacterial activity against Staphylococcus aureus bacteria. The manufacturing of methanol extract, characterization of simplisia, phytochemical screening, and determination of the total flavonoid levels of the yellow wood methanol extract by a visible spectroscopic approach were all part of this stage of research. Next, use chloramphenicol as a positive control and dimethyl sulfoxide (DMSO) as a negative control to test antibacterial activity against Staphylococcus aureus. The results of this study can be concluded to show that the total flavonoid levels in the methanol extract of yellow wood at a metanol concentration of 80% were 228,314 ± 5,4171 mg QE/g. At a 90% concentration of 245.993 ± 6.7626 mg QE/g and a 100% concentration of 265.953 3.0853 mg QE/g.
 Keywords: Yellow wood; Flavonoids; Spektrofotometri Visible; Stphylococcus aureus;
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Subhan, Febrina Arfi, and Aminul Ummah. "UJI KUALITATIF ZAT PEWARNA SINTETIS PADA JAJANAN MAKANAN DAERAH KETAPANG KOTA BANDA ACEH." AMINA 1, no. 2 (2020): 67–71. http://dx.doi.org/10.22373/amina.v1i2.35.
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The synthetic dyes Rhodamin B and Methanyl Yellow are still often added to snacks to make the colors of snacks more obvious and people are interested in consuming them. Its use in long-term food products can cause cancer. The purpose of this study was to analyze synthetic dyes in chips, red macaroni, steamed cakes, yellow macaroni, bread jam and guava juice around the Ketapang area of Banda Aceh City. The research method used is the Spot Test Analysis conducted qualitatively at the LPPOM MPU Laboratory in Banda Aceh City. The test results on the three samples namely chips, red macaroni, and steamed cake did not produce a color change reaction that showed Rhodamine B. The test results on yellow macaroni, bread jam and guava juice showed that the three samples tested did not produce a color change reaction indicating the presence of Methanyl Yellow. The conclusion from this test is that snacks have not been identified as Rhodamin B and Methanyl yellow or are free from the contents of the two synthetic dyes.
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Wang, Guodong, Mingli Cui, Bowei Yao, Hongchang Xu, Xuesong Li, and Jie Hu. "Study on the wall-guided stratified lean combustion of methanol flash-boiling spray." Journal of Physics: Conference Series 3011, no. 1 (2025): 012035. https://doi.org/10.1088/1742-6596/3011/1/012035.
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Abstract This study explores the characteristics of wall-guided stratified lean combustion of methanol flash boiling spray using a combustion chamber. High-speed imaging is employed to record the spray and flame development processes, focusing on the formation of fuel-rich regions around the ignition electrodes, flame kernel growth, and yellow sooting flame distribution. The results indicate that, compared to n-heptane, methanol stratified combustion features orange flame and a broader distribution of yellow flame regions. Under flash boiling conditions, the methanol spray collapses into a single jet, with a concentrated target region on the spray guiding plate. Furthermore, flash-boiling methanol stratified combustion exhibits a 150 % increase in flame kernel development speed and faster flame propagation compared to methanol subcooled stratified combustion, with soot formation primarily at the spray collapse region.
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Sari, Ayu Nirmala, and Fazri Ardian Syah. "ANALISIS KANDUNGAN FORMALIN DAN METHANYL YELLOW PADA MIE KUNING DI KOTA BANDA ACEH." AMINA 4, no. 3 (2024): 117–22. http://dx.doi.org/10.22373/amina.v4i3.5533.
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Mie salah satu makanan yang disukai oleh masyarakat Indonesia karena mudah didapat, pengolahan yang mudah, dan rasanya yang enak. Mie kuning sangat rentan dengan bahan pengawet dan pewarna makanan. Formalin yang diberikan pada mie kuning akan membuat mie kuning dapat bertahan hingga 7 hari. Sementara methanyl yellow memberikan warna yang menarik bagi mie kuning. Penelitian dilaksanakan di Laboratorium Multifungsi UIN Ar-Raniry Banda Aceh. Alat-alat yang digunakan selama penelitian ini, yaitu piasu atau cutter, blender, erlenmeyer, pipet tetes, labu ukur, stopwatch, tisu, tabung reaksi beserta rak tabung reaksi, penanggas air, saringan, dan kapas. Bahan-bahan yang digunakan selama penelitian, yaitu sampel mie kuning dari pasar kota Banda Aceh dan beberapa pedagang yang menjual mie kuning, Test Kit Formalin dengan 2 reagen. Pengambilan sampel dilakukan di pasar Kota Banda Aceh dan beberapa warung mie bakso.Sampel diberi kode Mie A, Mie B, Mie C, Mie D, Mie E, Mie F, Mie G, Mie H, Mie I, dan Mie J. Sampel Mie A, Mie B, Mie C, Mie D, Mie E, Mie F, Mie G, Mie H, dan Mie I,dinyatakan tidak mengandung formalin sementara sampel Mie J dinyatakan positif formalin. Hasil Uji methanyl yellow pada semua sampel dinyatakan tidak mengandung methanyl yellow sehingga mie kuning yang beredar di pasar Kota Banda Aceh aman dari methanyl yellow.
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Shafira, Sarah, Rosy Hutami, and M. Fakih Kurniawan. "Identifikasi Kandungan Rhodamin B, Methanyl Yellow dan Escherichia coli pada Manisan Mangga Basah di Daerah Cirebon." JURNAL AGROINDUSTRI HALAL 8, no. 1 (2022): 1–12. http://dx.doi.org/10.30997/jah.v8i1.5023.
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Manisan mangga merupakan salah satu produk olahan khas daerah yang terkenal di daerah Cirebon. Penelitian ini bertujuan untuk mengetahui keamanan pangan manisan mangga basah yang dijual di daerah Cirebon. Uji kualitatif rhodamin B dan methanyl yellow menggunakan test kit, sedangkan uji kuantitatif Escherichia coli menggunakan most probable number (MPN). Sampel penelitian diambil dengan menggunakan metode purposive sampling yang berjumlah 10 sampel manisan mangga basah yang berasal dari 7 lokasi yang berbeda di daerah Cirebon. Data yang didapatkan berdasarkan hasil identifikasi rhodamin B dan methanyl yellow dianalisis secara kualitatif deskriptif, sedangkan hasil identifikasi kandungan Escherichia coli dianalisis secara kuantitatif. Hasilnya seluruh sampel tidak mengandung rhodamin B dan methanyl yellow, tetapi sebanyak 90% sampel mengandung Escherichia coli yang melebihi batas maksimal yang ditetapkan oleh SNI 7338:2009. Pada penelitian ini, hampir seluruh sampel mengandung Escherichia coli yang melebihi batas maksimum.
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Kartina, Sri, Roushandy Asri Fardani, and Aini Aini. "ANALISIS KUALITATIF ZAT PEWARNA RHODAMIN B DAN METHANYL YELLOW PADA KERUPUK SEBLAK DI KOTA MATARAM." Jurnal Penelitian dan Kajian Ilmiah Kesehatan Politeknik Medica Farma Husada Mataram 10, no. 1 (2024): 21–27. http://dx.doi.org/10.33651/jpkik.v10i1.691.
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Kerupuk merupakan jenis makanan kering yang terbuat dari bahan-bahan yang mengandung pati cukup tinggi. Beredar berbagai macam kerupuk berwarna yang dicurigai menggunakan zat pewarna yang dilarang untuk makanan yaitu Rhodamin B dan methnyl yellow.Rhodamin B merupakan zat warna sintetik yang umum digunakan sebagai pewarna tekstil. Konsumsi methanyl yellow dalam jangka Panjang juga dapat menyebabkan berbagai masalah gangguan Kesehatan. penelitian ini bertujuan untuk mengetahui ada tidaknya rhodamim B dan methanyl yellow yang terkadung dalam kerupuk yang dijadikan seblak dikota mataram. Metode penelitian kualitatif yang digunakan dalam penelitian ini metode kromatografi kertas. Populasi penelitian ini adalah kerupuk seblak yang dijual dikota mataram yaitu 15 kerupuk berwarna merah dan 15 kerupuk berwarna kuning. Hasil penelitian menunjukkan bahwa dari 30 sampel kerupuk yang dianalisa didapatkan hasil negatif. Rf sampel tidak sama dengan Rf standar rhodamine B dan methanyl yellow.
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Firnanelty, Firnanelty. "Absorption Methanyl Yellow Dye Using Hydrogel of Cassava Peel Starch (Manihot esculenta Cranzt)." ALKIMIA : Jurnal Ilmu Kimia dan Terapan 5, no. 1 (2022): 116–21. http://dx.doi.org/10.19109/alkimia.v5i1.8936.
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Hydrogel of cassava peel starch was successfully decreased methanyl yellow dye. This adsorbent was employed to adsorb typical organic cationic dye contaminants from high concentration effluents. This study aimed to determine characteristic of cassava peel starch hydrogel and ability of hydrogel increased dyes. The stages of hydrogel consist of extracting cassava peel starch, making a starch solution, making hydrogel, testing water absorption, and analysing with FTIR and UV-Vis spectrophotometer. The results have obtained that the cassava peel starch hydrogel had have N-H group. Result of hydrogel had been contacted with dyes that showed N=N and S=O groups from the initial functional groups of cassava peel starch in FTIR spectum. The highest absorption of hydrogel was at 30 ppm methanyl yellow dye concentration, which was 31.72%. This result showed that the hydrogel of cassava peel starch can be used as an absorbent of methanyl yellow dye.
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Li, Haiwen, Obaid Ullah Beg, Ahmed Reza Rafie, et al. "Characterization of Green and Yellow Papaya (Carica papaya) for Anti-Diabetic Activity in Liver and Myoblast Cells and Wound-Healing Activity in Fibroblast Cells." Nutrients 15, no. 8 (2023): 1929. http://dx.doi.org/10.3390/nu15081929.
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Obesity and diabetes, often characterized as “metabolic syndrome”, have been recognized as two of the most important public health issues worldwide. The objective of the present research was to evaluate green and yellow papaya for anti-oxidation and anti-diabetic properties. Leaves, skin, pulp, and seed samples from papayas were freeze-dried and then extracted in water or 80% methanol. The extracts were used to determine total polyphenolic content and anti-oxidation activities, and to determine biological activities, including glucose uptake, Glut-2 expression, triglyceride reduction, and wound-healing activity. Our data demonstrated that methanol and water extracts of green and yellow papaya have similar concentrations of polyphenols in skin (10–20 mg/g dry powder), leaf (25–30 mg/g dry powder), and pulp (1–3 mg/g dry powder) fractions. However, both methanol and water extracts of seeds from yellow papaya have substantially higher concentrations of polyphenols compared to green papaya. Both water and methanol extracts of yellow papaya exhibited higher anti-oxidation activity compared to green papaya in skin (50–60%), pulp (200–300%), and seeds (10–800%). Old leaves also showed greater anti-oxidation activity (30–40%) compared to new leaves. Pulp extracts from both yellow and green papaya stimulated greater glucose uptake, but only pulp from green papaya stimulated glucose uptake in muscle cells. Similarly, pulp extract stimulated glucose transporter Glut-2 expression in liver cells. The skin, pulp, and seeds of green or yellow papaya showed triglyceride-lowering activity in liver cells by 60–80%, but samples taken from yellow papaya had a more potent effect. Seeds from both green and yellow papaya significantly stimulated the migration of fibroblasts in the wounded area by 2–2.5-fold compared to the untreated control. Consistent with these data, seeds from both green and yellow papaya also significantly stimulated collagen synthesis in fibroblast cells by almost 3-fold. In conclusion, our data indicate that different parts of papaya produce stimulatory effects on glucose uptake, Glut-2 expression, TG reduction, and wound-healing activities. This study concludes that different parts of the papaya can be beneficial for preventing diabetes and diabetes-related wound healing.
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K., N. RAMACHANDRAN, AMLATHE SULBHA, and K. GUPTA V. "Determination of Methanol using j-Acid." Journal of Indian Chemical Society Vol. 69, Jan 1992 (1992): 34–35. https://doi.org/10.5281/zenodo.5992213.
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Department of Chemistry, Ravishankar University. Raipur-492 010 <em>Manuscript received 24 April 1991, revised 5 December 1991, accepted 22 January 1992</em> A sensitive method for spectrophotometric determination of methanol in environmental samples is described. Methanol is oxidised to formaldehyde with acidic potassium permanganate and the resulting formaldehyde is reacted with J-acid to form a yellow dye with green fluorescence having \(\lambda\)<sub>max</sub> at 470 nm. The<em> </em>method has been successfully applied for the determination of methanol in effluents from distilleries and polluted air.
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Nemeth, K., M. K Piskula, and M. Takacsova. "Effect of boiling on yellow onion quercetin (glucosides." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (2004): S170—S172. http://dx.doi.org/10.17221/10649-cjfs.
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Flavonoids are a large group of secondary plant metabolites with hydroxyl groups. The flavonol quercetin is commonly found in onions. In the edible fleshy scales of yellow onions quercetin mono- and diglucosides are present. The aim of this work was to study quercetin glucosides during technological processing of yellow onion bulb. Onion was boiled in water under reflux for 30 min. The cooking was performed at three different onion/water ratios (1/5, 1/10, 1/20; w/w). The resulting soup, boiled onion solids and the control raw onion samples were lyophilised, extracted with ac. methanol and analysed for quercetin and its derivatives (3-β-D-glucoside, 4’-β-D-glucoside, 3,4’-β-D-glucoside) using HPLC-UV. Major flavonoid components identified in yellow onion were quercetin-4’-β-D-glucoside<br />and 3,4’-β-D-glucoside with a decreasing concentration from outer toward inner rings of the raw bulb. These substances were rapidly transferred into cooking water during thirty minutes boiling making the resulting soup a good source of flavonoids. The effect of water amount added on flavonoid concentration was followed.
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Beg, Obaid, Rafat Siddiqui, Haiwen Li, and Reza Rafie. "Characterization of Green and Yellow Papaya for Antioxidation and Glucose Uptake Stimulatory Activity in HepG2 Liver Cells." Current Developments in Nutrition 4, Supplement_2 (2020): 739. http://dx.doi.org/10.1093/cdn/nzaa052_008.
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Abstract Objectives The long-term objective of present research is to evaluate papaya for anti-diabetic properties. The current objectives were (1) To determine polyphenolic contents and antioxidation activity of leaves, skin, pulp, and seeds of green and yellow papaya and (2) to evaluate their effects on glucose uptake in HepG2 liver cells. Methods The leaves, skin, pulp, and seeds samples were freeze dried and then extracted in water or 80% Methanol. The total phenolic contents of each extracted sample was determined using the Folin- Ciocalteu method. The antioxidation activity in each sample was determined using 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and Ferric ion reducing antioxidation power (FRAP) assays. Effect of each fraction on glucose uptake was determined using a fluorescent-tagged NBD-Glucose derivative. Results The concertation of polyphenols was highest in both water and methanol extracts of seeds from yellow papaya compared to that in seeds from green papaya. Leaves and skin fractions contained modest concentration of polyphenols whereas pulp contained the lowest concentration of polyphenols. FRAP assay indicates that both water and methanol extracts of leaves, skin, pulp, and seeds from yellow papaya exhibited higher antioxidation activity compared to that of green papaya. A similar antioxidation activity pattern was observed by DPPH assay. Leaves and skin from both green and yellow papaya showed modest to high antioxidation activity whereas pulp from both green and yellow papaya contained a low antioxidation activity. In contrast, green papaya extracts significantly stimulated glucose uptake in HepG2 liver cells compared to that of yellow papaya extracts. Both water and methanol extract of pulp from green papaya showed the greatest stimulation of glucose uptake followed by leaves and skin. Conclusions Although the seeds from yellow papaya contained highest concentration of polyphenols and exhibited highest antioxidation activity, pulp from green papaya showed significantly higher stimulation of glucose uptake in liver cells. Our data indicates that polyphenolic content and/or antioxidation activity in papaya may not be related to their glucose uptake stimulatory activity in liver cells. This study concludes that regular consumption of green papaya may be beneficial for preventing diabetes. Funding Sources Capacity Building Grant, USDA.
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Dita Yuriany Tanjung, Taufik Muhammad Fakih, and Farendina Suarantika. "Identifikasi Senyawa Rhodamin B, Metanil Yellow, dan Malachite Green pada Minuman Sirup Serbuk dengan Menggunakan Metode Kromatografi Lapis Tipis (KLT)." Bandung Conference Series: Pharmacy 5, no. 1 (2025): 164–69. https://doi.org/10.29313/bcsp.v5i1.17545.
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Abstract. This study aims to identify the presence of hazardous synthetic dyes such as Rhodamine B, Methanyl Yellow, and Malachite Green in powdered syrup beverages available on the market using Thin Layer Chromatography (KLT). These synthetic dyes are prohibited in food products due to their carcinogenic properties, which pose serious health risks. Sample collection was conducted by obtaining three types of powdered syrup products from various online stores. The identification results using KLT indicated that one syrup sample contained dyes suspected to be Rhodamine B, Methanyl Yellow, and Malachite Green, with Rf values close to those of standard references. This research is expected to provide valuable information to the public regarding the dangers of unsafe synthetic dyes in food products and to raise awareness of the importance of choosing safe, BPOM-registered products. Abstrak. Penelitian ini bertujuan untuk mengidentifikasi kandungan zat pewarna sintetis berbahaya seperti Rhodamin B, Methanyl Yellow, dan Malachite Green dalam minuman sirup serbuk yang beredar di pasaran menggunakan metode Kromatografi Lapis Tipis (KLT). Pewarna sintetis tersebut dilarang penggunaannya dalam makanan karena sifatnya yang karsinogenik dan berbahaya bagi kesehatan manusia. Pengambilan sampel dilakukan dengan mengumpulkan tiga jenis produk sirup serbuk dari berbagai toko online. Hasil identifikasi dengan KLT menunjukkan bahwa satu sampel sirup mengandung pewarna yang diduga Rhodamin B, Methanyl Yellow, dan Malachite Green dengan nilai Rf mendekati nilai baku pembanding. Penelitian ini diharapkan dapat memberikan informasi kepada masyarakat tentang bahaya penggunaan pewarna sintetis yang tidak aman dalam produk pangan, serta meningkatkan kesadaran akan pentingnya memilih produk yang aman dan telah terdaftar di Badan Pengawas Obat dan Makanan (BPOM).
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Ahmad, Ramdhani Andriansyah. "Analisis Tingkat Pengetahuan dan Kesadaran Pedagang terhadap Bahan Berbahaya." EDUFORTECH 9, no. 2 (2024): 126–36. http://dx.doi.org/10.17509/edufortech.v9i2.73203.
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Penelitian ini menganalisis tingkat pengetahuan dan kesadaran pedagang jajanan sekolah terhadap penggunaan bahan berbahaya serta mengidentifikasi produk yang mengandung bahan tersebut. Hasil penelitian menunjukkan bahwa pengetahuan pedagang mengenai formalin dan boraks sudah baik (lebih dari 70%), namun pengetahuan tentang Rhodamin-B dan Methanyl Yellow masih sangat rendah, yang berdampak pada rendahnya kesadaran terhadap bahaya kedua zat tersebut. Dari 29 jenis jajanan yang diuji di Kecamatan Sumber pada tahun 2022, satu produk positif mengandung formalin, satu produk mengandung Rhodamin-B, dan tidak ditemukan boraks serta Methanyl Yellow. Sosialisasi dan edukasi dari Dinas Pendidikan dan Dinas Kesehatan serta peran orang tua dalam pengawasan perlu ditingkatkan
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Archibong, Bright F., and Okon G. Okon. "Comparative phytochemical analysis of some varieties of Capsicum species in Akwa Ibom State, Nigeria." Trends in Horticulture 8, no. 1 (2025): 8675. https://doi.org/10.24294/th8675.
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Phytochemical and antioxidant analysis of some varieties of Capsicum was evaluated. Mature Capsicum varieties were collected across the State. The seeds were removed, sun-dried for 3 days, stored for 2 weeks at 15 ºC–25 ºC in polythene bags before planting. Saponins, tannins, flavonoids, alkaloids and cardiac glycosides were present in abundant, moderate and trace amounts. Combined anthraquinones were absent in all varieties. Yellow (0.810 ± 0.0006 µg/mL), red long dry (0.211 ± 0.0006 µg/mL) and round peppers (2.527 ± 0.0003 µg/mL) had the largest values for total phenol, flavonoids and tannins. Shombo and yellow peppers had the largest (0.270 ± 0.002 µg/mL) and least (0.102 ± 0.001 µg/mL) capsaicin content. The antioxidant activities varied across the varieties. At 100 µg/mL of methanol, yellow (45%) and round peppers (45%) had largest mean absorbances for 2,2-Diphenyl-1-Picrylhydrazyl (DPPH) Radical Scavenging Activity while sub-shombo pepper (23%) had the least. For Ferric Reducing Antioxidant Power (FRAP), yellow (0.63 ± 0.001 µg/mL) and sub-shombo peppers (0.55 ± 0.001µg/mL) had the largest and least values at 100 µg/mL of methanol. At 100 µg/mL of methanol, red long dry (0.112 ± 0.001) and shombo peppers (0.101 ± 0.001) had the largest and least values for the nitric oxide scavenging activity. This study shows that Capsicum varieties exhibit bioactive componds similarities and variations with implications in hybridization, taxonomy and conservation.