MAWAPRES NASIONAL 2017

Good morning, my name is Hendra okta randi from state polytechnic of Lampung

I will present my paper with the title: wool for food color detector or wolf code ….

Food appearance is something that can improve the image for the consumers. One of the supporting factors is the color of the food. Food coloring has been widely used. Especially in Indonesia, people has always been using traditional way of coloring taken from natural materials. For example, orange color is taken from turmeric, green is from suji leaves and red color is from guava leaves.  However, with the development of food technology, today these natural food coloring substance are slowly shifted by synthetic dyes. The reason is that synthetic color is more stable, more homogeneous and more colorful.  However, the problem come up when the color that should be used for the need of paper and textile industry then used for food coloring. One example is Rhodamine B which can cause problems to liver cancer if consumed continuously. Most people do not know about how easy to identify rhodamine B in the food they consume.  So far, it takes very complicated concept, materials and tools which are difficult to obtain. Therefore as a student, I found a new concept of modification called WOOL FOR FOOD COLOR DETECTOR (WOLF CODE). This study aims at finding out how to apply the concept of easy WOLFCODE for the need of identification of rhodamine B. The study was began on March 1 until April 1, 2017 in the labolatory of food technology products of State Polytechnics of Lampung.  The samples are taken from around neighborhood elementary school Rajabasa Sub District. For this research, lemonade is taken as the sample because it is a kind of common drink / beverage consumed by the children in those schools.  As this research is intended to be easily used by people, then some treatment are manipulated to be done by common tools. The main tool is wool yarn.  To be used as the detector it must be processed to be fat free wool.  To do that, the wool must be soaked by using chloroform first so that the dirt and fat can be lost. Calium bisulfite is used as a color stabilizer in dilution process. In this case, HCL, h2so4, naoh 10%, 12% ammonia are used as the materials to destruct compounds except the dangerous Rhodamin B. The last, there is aquadest as the most important component in dilution process.  The tools can be replaced with common household utensils, such as waterbath can be replaced with steamer pan, beaker glass with cup, stirrer replaced with spoon, the dripet drops can be replaced by straws, while the tweezers is easily obtained in the market. To use the WOLF CODE, the procedures go as follow. First, we must prepare the tools and materials.  After that we do the dilution process to iced lemonade sample using a ratio of 1:4 and for the aquadest is added 50-100 ml in a glass beaker. Then, we heat and add sodium bisulfite as a color stabilizer. At this heating process, the wool yarn is also included. Do this for 10 minutes in temperature 100 Celsius degree.  Then, lift and rinse using hot water so that the existing color can be removed when it is dried. After dried, we drip it with the chemical substance that have been prepared - HCL concentrated, na2so4, naoh 10%, ammonia 12% - to detect the Rhodamin B color only. If there is a change of color on the yarn, it indicates that the sample positively contains Rhodamin B. From the tests that have been done, obtained the results of using this easy concept that there are positive results and there are negative results which can occur due to the color change in the wool yarn comes with peptide bond. This peptide bond is influenced by a cysteine ​​bond and if the cysteine ​​bond is contracted with acid then the cuticle layer on the wool yarn will break or crumble. So Rhodamin B can enter the cuticle layer and absorb the color. As for the results of a positive color is a change to sharper, brighter and clearer thread changes Rhodamin B. Considering the danger of Rhodamin B, then developing this concept of detecting Rhodamin B is very necessary innovation. Through this concept, hopefully the common people will be able to identify Rhodamin B easily so that they can be aware to anticipate or avoid the danger which may be caused by certain food containing Rhodamin B.