Rhodamin B dye has been prohibited to use in food , but can still be found in food like sauce. The research aims to define and analyze levels of compound Rhodamin B in sauce on the Gamping Market. Sauce that is analyzed has no registered in Badan Pengawas Obat dan Makanan. Total 3 sample will be analyzed levels of compound Rhodamin B by Thin Layer Chromatography (TLC) method for qualitative analysis and spectrophotometry UV-Vis for quantitative analysis. In Thin Layer Chromatography (TLC) using mobile phase butanol, glacial acetic acid and aquades (10:4:5) and stationary phase use Silika GF 254, , it has been given yellow fluorescence if seen in UV spectrum 254 nm. In visible spectrophotometer is measured at maximum wavelength 557 nm. Thin Layer Chromatography results show the value of Rf in sample A is 0.212, sample B 0.225 and sample C 0.212, while the raw Rhodamine B standart is 0.5. The result of the color of the spots shows the dark color on the three samples and the pink color on the Rhodamin B standard. The absorbance value at wavelength 557 shows the A sample is 0.0145, B sample 0.0269 and the C sample 0.0757. The Result Show that there is no Rhodamin B in 3 sample sauce. It seen from spot in stationary phase has dark splotchy.