IDENTIFIKASI BAHAN PENGAWET DAN PEWARNA NON PANGAN PADA SAUS SAMBAL KEMASAN YANG BEREDAR DI SURABAYA

Food safety is an important requirement that must exist in food that will be consumed by humans. Sodium benzoate is widely used as a food preservative, one of which is chili sauce and the use of Rhodamine B dye in chili sauce is still found. The objectives of this study are: 1) to identify the characteristics of traders, the effect of price on the number of purchases per day of plastic packaged chili sauce; 2) Identify qualitatively and quantitatively the content of sodium benzoate in plastic packaged chili sauce sold at PD Pasar Surya Surabaya North area; 3) Identify the use of Rhodamine B in plastic packaged chili sauce spread in the northern Surabaya solar market. The method used in this study is a cross-sectional approach. The population in this study were all plastic packaged chili sauce sold at PD Pasar Surya Surabaya, North area. Collecting data by interviewing the type of chili sauce sold, price, number of sales also qualitative and quantitative analysis of sodium benzoate and qualitative analysis of Rhodamin B (wool yarn). The results showed that 18 of chili sauce (100%) were identified using Sodium Benzoate as a preservative, with met the limit standard according to BPOM RI No. 11 of 2019 the maximum use was 1000mg/kg of material. All (18) samples of unidentified plastic packaged chili sauce contained the synthetic dye Rhodamine-B.