QUALITATIVE ANALYSIS OF METHANYL YELLOW IN TRADITIONAL TRADITIONAL FOODS: A CASE STUDY OF YELLOW RICE AND FRESH WET NOODLES IN MANADO, INDONESIA

Abstract

The increasing demand for practical and visually appealing foods has contributed to the widespread use of food additives, particularly synthetic colorants. However, the illegal use of hazardous dyes such as Methanyl Yellow remains a significant food safety concern. Methanyl Yellow is an industrial azo dye prohibited for food applications because of its potential toxic and carcinogenic effects on human health. Previous studies have reported its presence in street foods and fresh wet noodles in several regions of Indonesia. Yellow rice and fresh wet noodles are widely consumed traditional foods in Manado City, highlighting the need for routine monitoring to ensure consumer safety. This descriptive laboratory-based study aimed to qualitatively detect Methanyl Yellow in these food products. A total of 150 samples, comprising 120 yellow rice and 30 fresh wet noodle samples, were collected from Wenang District, Manado City, between November 2024 and May 2025. Laboratory analysis was conducted at the Toxicology Laboratory, Department of Medical Laboratory Technology, Manado Health Polytechnic, Ministry of Health, using hydrochloric acid (HCl) reagent and the Methanyl Yellow Test Kit (LabTest). Samples were considered positive when a red to purplish-red color change occurred. All samples tested negative for Methanyl Yellow, indicating good compliance with food safety regulations among local food vendors. Nevertheless, continuous surveillance, routine food testing, and public education remain essential to maintain food safety and protect public health.