Nitrite is widely used as a preservative in various types of processed meat such as sausage, corned beef and nuggets. Nitrite is also useful for obtaining good color, aroma and taste and prevents the growth of microbes such as Clostridium botulinum. Excessive use of nitrites can be bad for health because they are toxic and can even cause carcinogenic effects. This study aims to determine the nitrite content in corned beef samples obtained from markets in the city of Cirebon. Qualitative analysis used Griess reagent (sulfanilic acid reagent and N-(1-naphthyl) ethylenediamine dihydrochloride) and potassium iodide reagent under acidic conditions using chloride acid, quantitative analysis using visible spectrophotometric methods, measured at a maximum wavelength of 548 nm. The results of the study were all positive samples containing nitrite with a sample A level (52.83 ± 1.04); sample B (37.86 ± 1.06); sample C (88.17 ± 0.58) and sample D (22.69 ± 2.75). The results of the study samples A and C did not meet the requirements, exceeding 50 mg / kg.