Rhodamine B is a synthetic coloring agent used for red dye in the plastic
and fabric textile industries. Rhodamine B abuse is often found in foods,
especially bright red foods such as chili sauce and tomato sauce. The use of
Rhodamine B in food and cosmetic products can cause health problems such as
irritation and poisoning and if consumed in the long term can cause liver
dysfunction, cancer, and even death.
The research method used in this study is a literature review of several
national and international research articles related to the analysis of rhodamine B
using the spectrofluorometric method.
Based on the results of the literature review, it can be seen that the
concentrations used are different, such as μg / ml, ppm and molL-1 but the results
of the method validation obtained meet the requirements. So from the 3 journals
entitled Spectrofluorimetric Method For The Determination Of Rhodamine B In
Syrup; Development of Simultaneous Analysis Methods for Rhodamine B and
Erythrocyte B Dyes in Simulated Spectrofluorometric Chili Powder; and On-line
micellar-enhanced spectrofluorometric determination pf rhodamine dye in
cosmetics has met the requirements of method validation.