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The addition of chemicals in food is still commonly found, including chlorine in
rice. Chlorine is hazardous for health if consumed in the long-term. People or producents still add chlorine to food. The goal of this research is to know the chlorine content in rice at peunayong market, Banda Aceh. This research uses experimental method by observing chlorine consent when the sample has not been washed, has been washed, and has been cooked. The sampling technique uses systematic random sampling. There are three rice brands as samples for this study with premium and medium rice categories. This research uses
qualitative analysis with laboratory test using argentometry method. The test was conducted at the Aceh Regional Government Health Analyst Academy. Based on the result of the qualitative test, there are three samples that contain chlorine. While the result of quantitative test on rice A, B, and C before being washed, there samples contain chlorine for sequentially for 0.1083 gr (0.54%), 0.0655 gr (0.33%), 0.0512 gr (0.26%) after being washed 0.0715 gr
(0.36%), 0.0252 gr (0.13%), 0.0417 gr (0.21%), and cooked rice (0.22%), 0.0120 gr (0.06%), 0.0354 gr (0.18%). It can be concluded that the result of the test indicates the existence of chlorine in 3 types of rice. Quantitative test results are known that the presence of these treatments can reduce chlorine content in rice. The researchers suggest people pay attention when they buy and wash the rice to decrease chlorine content in rice. Then it is important to do further research about nutrient content in rice containing chlorine

Chlorine; Rice; Seller