Abstract
Geplak merupakan salah satu makanan khas di Yogyakarta, yang dibuat dari kelapa yang diparut, dicampur gula, disangrai dan kemudian dibentuk bola-bola. Geplak dibuat berwarna-warni untuk meningkatkan daya tarik pembeli. Konsumen perlu waspada dalam mengkonsumsi geplak, karena masih banyak terdapat produk makanan berwarna menggunakan zat perwarna yang dilarang khususnya Rhodamin B dan Methanyl Yellow. Rhodamin B dan Methanyl Yellow pada makanan apabila dikonsumsi dapat menyebabkan gangguan kesehatan. Penelitian yang dilakukan ini bertujuan untuk mengetahui prosentase penggunaan zat pewarna Rhodamin B dan Methanyl Yellow pada geplak yang beredar di beberapa toko oleh-oleh di Kota Yogyakarta tahun 2016. Sampel yang digunakan dalam penelitian ini berjumlah 29 sampel diperoleh dari beberapa toko oleh-oleh di Kota Yogyakarta yang terdiri dari 19 sampel berwarna merah dan 10 sampel berwarna kuning. Sampel tersebut diuji kandungan Rhodamin B dan Methanyl Yellow secara kualitatif dengan metode kromatografi lapis tipis (KLT). Hasil uji laboratorium terhadap 19 geplak berwarna merah menunjukkan 1 sampel geplak positif Rhodamin B (5,3%), dan dari 10 sampel geplak berwarna kuning tidak ada yang mengandung Methanyl Yellow.
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References
[2] Agustina, E. 2009. Studi Pewarnaan Rhodamin B pada Produk Pangan Olahan yang Beredar di Pasar Tradisional Kota Yogyakarta. Karya Tulis Ilmiah. Yogyakarta: Poltekkes Kemenkes Yogyakarta.
[3] Wijaya, D. 2011. Waspadai Zat Aditif dalam Makananmu. Yogyakarta: Buku Biru.
[4] Hendayana, S. 2006. Kimia Pemisahan Metode Kromatografi dan Elektroforesis Modern. Bandung: PT Remaja Rosdakarya Offset.
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