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â€śKerupukâ€ť is one kindof complementary foods preferred by many people. â€śKerupukâ€ť can add the taste of the food and can be eaten as a snack. Consumers need to be cautious in consuming â€śkerupukâ€ť, because there are still many â€śkerupukâ€ť made with prohibited dyes, especially Rhodamine B and Methanyl yellow. The presence of rhodamine B and methanyl yellow in colored â€śkerupukâ€ť can cause the color look unnaturally strong. Rhodamine B and methanyl yellow can cause health problems if they are consumed. This research aims to determine the percentage of rhodamine B and methanyl yellow which is used on â€śkerupukâ€ť sold in Beringharjo Yogyakarta Year 2016. The samples used in this study are 27 samples, which consist of â€śkerupuk bawangâ€ť and â€śkerupuk taroâ€ť and are acquired in Beringharjo Yogyakarta. â€śkerupuk bawangâ€ť and colorful â€śkerupuk taroâ€ť are separated by color, only yellow and red ones are taken. The samples were tested for rhodamine B and methanyl yellow qualitatively using Thin Layered Chromatography (TLC) method. Results of laboratory tests show that 2 of 15 samples tested contain rhodamine B (13.3%) and none of 12 samples contain methanyl yellow
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