LEVEL OF TRADER’S KNOWLEDGE WITH RHODAMIN B CONTAMINATION OF SHRIMP PASTE IN THE GEDONG KUNING MARKET YOGYAKARTA

Abstract

Background. Food additive is a substance that is added to food to change the nature and shape of food.
The use of food additives is set by food safety laws. However, the misuse of food additives often found in
the field. One cause of irregularities in the use of food additives is less knowledge of food additives. Some
Research was discovered contamination dangerous food additives in various types of food products, like
crackers, snack foods,and instant seasoning. Based on observations made researchers found the
characteristics of shrimp paste in the Gedong Kuning market Yogyakarta has a striking reddish‐brown
color. Striking colors found in the paste is a screening to determine initial Rhodamine B contamination in
shrimp paste. The purpose of this study to determine the relationship Level of trader’s Knowledge with
Rhodamine B contamination in shrimp paste in the Gedong Kuning market Yogyakarta.
Methods. The research was in cross sectional study with 35 person traders of shrimp paste. Sampling
technical with total population traders of shrimp paste in Gedong Kuning Market, yogyakarta. Level of
knowlegde was measured with kuesioner, and Rhodamin B measured with Thin Layer Chromatography
(KLT).
Result. The result showed 68.6 % shrimp paste contain Rhodamin B. Level of trader’s knowledge showed
48.8% was not good knowledge. Statictic examination with chi square showed there is correation about
level of traders knowledge with rhodamin B contamination in shrimp paste in Gedong Kuning market
Yogyakarta.
Conclution. There is correlation about level of trader’s knowledge with rhodamin B contamination in
shrimp paste in Gedong Kuning Market Yogyakarta.
Key words : Rhodamin B, chromatography, food addition