IDENTIFICATION OF SYNTHETIC COLORS IN TRADITIONAL SNACKS AT GIANYAR SENGGOL MARKET

The aim of this experiment is to identify synthetic colors in traditional snacks at Gianyar Senggol Market. As many as 12 samples brightly colored snacks (red, pink, green, yellow) have been analyzed. The method used is chemical analysis. The result is 100% of the samples examined do not contain synthetic colors, so it is safe for the public and tourists. It can provide additional value and media promotion to the public and tourists, that traditional snacks sold in the Gianyar Senggol Market not only tasty and having attractive appearance, but it also safe for health.


Journal of Business on Hospitality and Tourism
Province of Bali as a tourist destination, famous for its natural beauty and unique culture and distinctive culinary area is the main attraction for tourists both domestic and international (Adhi, Tresna 2014). Bali Culinary regional specialties that are included in the traditional snacks are found in many traditional markets, where sellers can freely and easily sell their products. Opportunities for food distribution containing hazardous materials in the traditional market are higher because of the difficulty of monitoring conducted by the market manager to oversee many merchants, especially the traditional snacks traders. Increasing number of the circulation of food containing hazardous materials can have an impact on the development of tourism in Bali.
Gianyar Senggol market is one of the traditional markets in Bali that is not only visited by locals but also tourists. To attract consumers, traders are likely to use synthetic dyes for coloring products. Therefore, it is important to identify synthetic colors in traditional snacks at Gianyar Senggol Market.

METHOD
The design used in this study was a descriptive qualitative, to identify the presence or absence of synthetic colors in traditional snacks. The sample in this study is the traditional snacks in red or pink, green, and yellow. The sampling method uses purposive sampling by taking samples of the food traders who sold traditional snacks that are red or pink green, and yellow. Analyzes of synthetic color was conducted in UPT-Analytical Laboratories Kampus Bukit Udayana University Jimbaran, Bali. Data analyzes technique used is descriptive qualitative. I n t h i s c a s e t h e d a t a i s p r e s e n t e d i n t a b l e f o r m a n d i s g r o u p e d f o r e a s y identification, and then interpreted by the narrative.

THEORITICAL REVIEW Food Safety
According to the Indonesian Government Regulation No. 28 of 2004, food security is a condition and effort needed to prevent food from possible contamination of biological, chemical and other substances that can disturb, damage, and harm human health. Food safety requirements are standard and other provisions that must be met to prevent food from possible danger, either because of biological, chemical or other substances that can disturb, damage, and harm human health. In order to provide a safe food adequately, it is necessary to create a food system that is able to provide protection for people who consume the food so that the food distributed and / or traded is not harmful and is safe for the health of the human soul. The use of food additives in the food production process needs to be watched together, both by producers and consumers. Irregularities in use would harm the young generation as a successor to the nation's development. In the field of food, it needs something better for the future, that food is safe for consumption, higher quality, nutritious, and better able to compete in global markets. Food safety policy (food safety) and the development of national nutrition (food nutrients) are an integral part of a national food policy, including the use of food additives (Cahyadi, 2009). Journal of Business on Hospitality and Tourism

Food Additives and Classification
Food additives are substances that are not normally used as food and are usually not the typical components of food, have or do not have any nutritional value, which is intentionally added to food for the purpose of technology in the manufacture, processing, preparation, treatment, packing, packaging, and storage (Cahyadi, 2009). The intended use of food additives is able to improve or maintain nutritional value and the quality of the power of savings, making food more easily to be served, and facilitate the preparation of foodstuffs. Food additives used can only be justified if it is intended to achieve each purpose of use in processing, are not used to conceal the use of inappropriate or that do not meet the requirements, not being used to conceal the workings contrary to the good way of the production for food, and not be used to hide the damage of foodstuffs (Cahyadi, 2009).
In general, food additives can be divided into two major categories, namely 1) food additives that are deliberately added to foods by knowing the composition of the material and in order to maintain the freshness, flavor, and help processing, for example preservatives, dyes, and hardener , 2) food additives are not intentionally added, a material that does not have a function in the food, it is there inadvertently, either a little or quite a lot because of mistreatment during production, processing, and packaging. This material can also be a residue or contaminants from the material intentionally added for the purpose of production of raw material or treatment that is still carried over into the food that will be consumed. Food additives example in this group is the residue of pesticides (including insecticides, herbicides, fungicides, and rodenticides), antibiotics, and Polycyclic aromatic hydrocarbons.
In Indonesia, regulations on permissible food additives added and prohibited (called Supplementary Chemical Material) by the Ministry of Health set up by the Ministry of Health of the Republic of Indonesia No. 772 / Menkes / Per / IX / 88 and No. 1168 / Menkes / PER / X / 1999 in Cahyadi (2009). Food additives groups that are allowed include: 1. An antioxidant, a compound that can slow oxidation in the material, such as ascorbyl stearate in food margarine, peanut oil, coconut oil and other oils 2. Anti Kempal, is anhydrous substance or substances which can absorb water without getting wet, eg, aluminum silicate on the type of foodstuffs milk powder and cream powder 3. Regulatory acidity (asidulan), a chemical that is acidic and can create pungent flavors and colors or creating after-taste that is not liked, for example, glacial acetic acid on processed cheese, canned sardines and other canned similar fish 4. Artificial sweeteners, according Winarno (1997) in Cahyadi (2009) is a substance that can cause taste sweet or sharpen the acceptance of the sweet taste, and the resulting calories are lower than sugar, for example sucrose, lactose, and sorbitol 5. Bleach and flour bund, the food additives to maintain the characteristics of white flour and to improve the quality during processing, for example, ascorbic acid and acetone peroxide 6. Emulsifiers, stabilizers, thickeners is a material that can reduce the speed of the surface tension and the tension between the two phases that under normal circumstances are not mutually dissolved into immiscible hereinafter form of Journal of Business on Hospitality and Tourism an emulsion, for example agar, alginic acid, on the type of food ice cream sardines, and cheese 7. Preservatives, the material used to preserve food that has easily damaged properties to inhibit or to slow down the process of fermentation, pickling, or decomposition caused by microbes. Examples of food additives namely potassium nitrite, sodium nitrate, and sulfur dioxide on food sausages, canned corned beef, and cheese 8. Hardener, which can harden or prevent to be soft food. For examples, calcium gluconate and aluminum ammonium sulphate on food pickles in a jar, canned fruits, canned tomatoes and jellies. 9. Color, consisting of natural and synthetic dyes. Examples of natural dyes that are turmeric and leaves of suji whereas synthetic dyes include eritrosin, and tartrazine. 10. Flavoring, the sense amplifier food additives can provide, add or reinforce the flavor and aroma, as examples of essential oils and derivatives, oleoresins, spices, herbs, and leaves Group of food additives that are banned from use in food include sodium tetrabonat (borax), formalin (formaldehyd), vegetable oil dibrominasi (brominanted vegetable oils), chloramphenicol (chlorampenicol), potassium chlorate (potassium chlorate), dietilpirokarbonat (diethylpyrocarbonate, DEPC), nitrofuranzon (nitrofuranzone), and salicylic acid and its salts (salicylic acid and its salts). There are also prohibited food additives namely Rhodamine B (red dye), methanyl yellow (yellow coloring), dulsin (artificial sweetener), and potassium bromate (hardener).

Synthetic Colors and Health Impacts
Synthetic dyes or artificial dyes are chemically made by the manufacturer or the chemical industry. Not all synthetic dyes can be used as food additives. Dyes are often misused in its use, such as textiles and leather dyes used for coloring foodstuffs. Price of dyes for textiles is much cheaper compared to the price of food dyes and the colors of textile or leather dye is much more attractive (Cahyadi, 2009). Therefore, the food processing staff do fraudulent acts in order to get a profit as much as possible.
Chronic effects caused by synthetic dye if it is eaten in a long time can cause liver cancer (Cahyadi, 2009). Rhodamine B is one of the synthetic dyes that are carcinogenic so that in the long-term use can cause cancer. Some of the results of toxicity tests showed Rhodamine B have LD50 more than 2000mg / kg, and can cause strong irritation of mucous membranes (Otterstätter, 1999, in Wirasto, 2008. In addition, the impact of eating Rhodamine B in large numbers and r e p e a t e d l y d u m p s i n t h e b o d y t h a t c a n c a u s e i r r i t a t i o n o f t h e m u c o u s gastrointestinal, and inhalation can irritate the respiratory tract, skin irritation, eye visible redness and edema (Yulianti, 2007) , as well as cause damage to organs liver, kidney and spleen (Trestiati, 2003;Lee et al., 2005). As well as other synthetic dyes it also causes effects that are not good for health. Such as the excessive use of Ponceau SX can cause damage to the urinary system and can lead to tumor (Yulianti, 2007).