Penyuluhan penggunaan pewarna alami dalam makanan bagi ibu-ibu PKK dan masyarakat di Desa Wates, Kecamatan Bumi Ratu Nuban, Lampung Tengah
DOI:
https://doi.org/10.24127/sss.v8i2.3300Keywords:
pewarna makanan, pewarna sintetis, zat aditifAbstract
Pewarna alami saat ini lebih sering digunakan pada makanan dan minuman.Hal ini adalah hasil dari meningkatnya penggunaan pada saat terhadinya pandemi Covid-19 untuk mengarah pada pola hidup sehat. Karena adanya senyawa antioksidan dan antibakteri, pewarna alami menawarkan manfaat dibandingkan pewarna sintetis. Tim dosen Jurusan Kimia FMIPA Universitas Lampung melakukan pengabdian kepada masyarakat tentang manfaat pewarna alam bagi kesehatan ibu-ibu PKK dan penduduk setempat di Desa Wates, Kecamatan Bumi Ratu Nuban, Lampung Tengah, guna menyebarkan ilmu dan informasi tersebut. Berdasarkan hasil penilaian, kegiatan ini berhasil meningkatkan pengetahuan peserta; Dengan menggunakan metode stratifikasi terlihat bahwa rata-rata pengetahuan peserta meningkat sebesar 70,33% dari kelompok rendah dengan rata-rata nilai pretes 3,80 menjadi kategori sedang dengan rata-rata nilai postes 7,32.
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Ghalkhani, M., Zare, N., Karimi, F., Karaman, C., Alizadeh, M., and Vasseghian, Y. (2022). Recent advances in Ponceau dyes monitoring as food colorant substances by electrochemical sensors and developed procedures for their removal from real samples. Food and Chemical Toxicology, 161, 112830.
Güner, D., Şener, B.B., and Bayraç, C. (2022). Label free detection of auramine O by G-quadruplex-based fluorescent turn-on strategy. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 267, 120532.
Kourani, K., Kapoor, N., Badiye, A., and Shukla, R.K. (2020). Detection of synthetic food color “Metanil Yellow†in sweets: a systematic approach. JPC – Journal of Planar Chromatography – Modern TLC, 33, 413-418.
Kusumaningsih, D., Alimuddin, A., dan Akkas, E. (2020). Analysis rhodamine B of tomato sauce in Samarinda by using spechtrophotometer uv-vis. Jurnal Kimia Mulawarman, 17(2), 52-55.
Mahardika, R.G., Baehaki, F., Saputra, H.A., and Yusuf, S. (2022). Analysis of rhodamine B content in shrimp paste at Ciroyom Market, Bandung City, West Java, Indonesia. Journal of Sustainability Science and Technology, 2(1), 45-54.
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Périat, A., Bieri, S., and Mottier, N. (2019). SWATH-MS screening strategy for the determination of food dyes in spices by UHPLC-HRMS. Food Chemistry: X, 1, 100009.
Ridjal, A.T.M., Kasma, A.Y., Aminullah A., and Basri, B. (2022). Study of Rhodamine B Dyes Content in Snacks of Karuwisi Traditional Market Makassar, South Sulawesi, Indonesia. IOP Conference Series: Earth and Environmental Science, 1027, 012012.
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Sun, Y., Li, W., Zhao, L., Li, F., Xie, Y., Yao, W., Liu, W., and Lin, Z. (2021). Simultaneous SERS detection of illegal food additives rhodamine B and basic orange II based on Au nanorod-incorporated melamine foam. Food Chemistry, 357, 129741.
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2024-08-12
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