Analisis Boraks pada Jajanan Bakso di Kota Jambi

Gustini, Sri; Yulianis, Yulianis; Sutrisno, Deny

doi:10.20473/jfiki.v8i22021.156-161

Cited by 3 publications

(4 citation statements)

References 3 publications

(1 reference statement)

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“…Masalah keamanan pangan perlu menjadi perhatian, sebab hal ini dapat memberikan dampak yang buruk terhadap kesehatan (Gustini, Yulianis, & Sutrisno, 2021). Pada produk olahan pangan, terdapat bahan tambahan pangan (BTP) yang berfungsi agar kualitas suatu bahan pangan tetap terjaga dengan baik (Rosyidah et al, 2017).…”

Section: Pendahuluanunclassified

Identifikasi Boraks pada Bakso Sapi: Kajian Fisikokimia dan Daya Simpan

Darmawati¹,

Henrik²,

Oktaviyani³

2022

J. Sains Tek. Peter.

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Boraks merupakan salah satu bahan kimia berbahaya yang tidak diperbolehkan untuk digunakan dalam makanan. Bahan Tambahan Pangan (BTP) yang berbahaya jika dikonsumsi akan memberikan dampak yang buruk bagi kesehatan. Penelitian ini bertujuan untuk mendeteksi kandungan boraks pada jajanan bakso daging sapi di Kecamatan Baolan, Kabupaten Tolitoli. Jenis penelitian ini yaitu deskriptif kualitatif berupa uji deteksi kandungan boraks menggunakan tepung kunyit dan uji daya tahan penyimpanan bakso sebagai uji konfirmasi penegasan deteksi kandungan boraks. Total 13 sampel bakso yang dianalisis, sebanyak 9 sampel bakso diperoleh dari pedagang bakso dengan warung menetap, sedangkan 4 sampel lainnya diperoleh dari pedagang bakso gerobak. Pemeriksaan kualitatif berupa uji deteksi boraks menggunakan tepung kunyit dan tusuk gigi. Pengamatan ciri fisik dilakukan melalui uji daya simpan bakso. Hasil penelitian menunjukkan bahwa tidak satu pun bakso yang terdeteksi mengandung boraks dari jajanan bakso daging sapi yang diambil dari pedagang bakso di Kecamatan Baolan, Kabupaten Tolitoli.

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Section: Pendahuluanunclassified

Identifikasi Boraks pada Bakso Sapi: Kajian Fisikokimia dan Daya Simpan

Darmawati¹,

Henrik²,

Oktaviyani³

2022

J. Sains Tek. Peter.

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“…Penambahan bahan taambahan pangan dapat memperpanjang daya simpan suatu produk olahan pangan (Darmawati et al, 2021). Menurut Gustini, Yulianis, & Sutrisno, (2021) hasil olahan pangan yang diperdagangkan oleh masyarakat seringkali masih mengandung bahan tambahan berbahaya sehingga melanggar kriteria kemanan pangan.…”

Section: Pendahuluanunclassified

Penggunaan Getah Pepaya (Carica papaya L) Dalam Identifikasi Formalin Pada Bakso Daging Sapi Di Kecamatan Baolan Kabupaten Tolitoli

et al. 2022

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Bakso merupakan produk olahan pangan dengan bahan dasar daging yang digemari oleh masyarakat. Dalam mengantisipasi adanya bahan tambahan pangan yang berbahaya pada suatu produk, maka perlu dilakukan deteksi secara sederhana. Penelitian ini bertujuan untuk mendeteksi kandungan formalin jajanan bakso daging sapi di Kecamatan Baolan Kabupaten Tolitoli. Penelitian ini merupakan jenis penelitian deskriptif kualitatif berupa uji deteksi formalin menggunakan getah pepaya dan daya simpan bakso. Sampel bakso yang digunakan sebanyak 13 sampel yang diperoleh dari 4 pedagang bakso gerobak dan sebanyak 9 pedagang bakso yang memiliki warung menetap di Kecamatan Baolan Kabupaten Tolitoli. Pemeriksaan kualitatif dilakukan menggunakan pereaksi getah pepaya. Hasil penelitian menunjukkan bahwa penggunaan getah pepaya dalam deteksi formalin jajanan bakso daging sapi di Kecamatan Baolan yang diambil dari 13 pedagang bakso bahwa tidak satupun bakso mengandung formalin. Selain itu, uji daya simpan menunjukkan bahwa bakso hanya bertahan selama 24 jam dalam kondisi baik.Kata kunci: bakso, formalin, getah papaya, carica papaya L.

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“…11 Complications that can arise from the chronic toxicity of borax use include respiratory failure, malignancy or cancer, kidney failure, coma and death if it enters the gastrointestinal tract of around 5-10 g/kg body weight. 12 Research conducted by Gustini (2021) who conducted qualitative tests with turmeric paper and quantitative analysis using a UV-Vis spectrophotometer found one research sample, namely the code Ft3, which was proven to contain borax. The borax concentration in the sample obtained was 11.76 ug/mL so that the borax content in the Ft3 sample was 0.058%.…”

Section: Introductionmentioning

confidence: 99%

“…The borax concentration in the sample obtained was 11.76 ug/mL so that the borax content in the Ft3 sample was 0.058%. 13 Traditional markets are shopping centers that are built and managed by certain institutions such as government, private, BUMN and BUMD with places such as shops, kiosks, stalls, or tents occupied by small traders, business scale and small capital with purchases that occur through the process bargaining. 14 Similar to traditional markets, modern markets are also shopping centers formed by the government, the private sector, or cooperatives in the form of malls, minimarkets, supermarkets, department store, and shopping center which is managed with modernity and prioritizes service and consumer comfort under the supervision of a manager, with large capital, and accompanied by a price tag.…”

Section: Introductionmentioning

confidence: 99%

Borax analysis with spectrophotometry on meat bakso of frozen food that sold in modern markets and traditional markets in Palembang

Siti Rohani,

Yanti Rosita,

Vina Pramayastri

et al. 2023

Int J Ecophysiol

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Meatballs are one of the processed meat products that are in great demand by all levels of society. Along with the times and changes in public consumption trends, currently meatballs are turning into frozen food which is more simple and practical for cooking anytime. As processed frozen meat, making frozen food meatballs are often added with food additives (BTP) to maintain food quality such as preservatives, thickeners, and dyes. Borax is a dangerous chemical that is often added to food as a thickening agent. This study aims to determine and compare frozen food meatballs sold in modern markets and traditional markets in Palembang City which contain borax based on physical tests and to analyze borax levels using UV-Vis spectrophotometry. In this study, the maximum wavelength obtained to measure the absorbance of the 10 samples that have been prepared is 423,50 nm. Determination of the standard borax solution curve that has been made with various concentrations were 5 ppm, 10 ppm, 20 ppm, and 30 ppm. The obtained linear equation y = 0,0352x + 0,2047 with coefficient correlation (r) 0,9631. The levels of borax contained in the frozen food meatballs as the research samples were sample A contained 13,322 µg/ml, sample B contained 9,392 µg/ml, sample C contained 12,688 µg/ml, sample D contained 23,379 µg/ml, sample E contained 29,127 µg /ml, sample F was 24,821 µg/ml, sample G was 17,583 µg/ml, sample H was 15,595 µg/ml, the sample I was 26,665 µg/ml, sample J was 12,460 µg/ml. Based on physical tests, the characteristics of frozen food meatballs containing borax showed a brighter color, an unnatural smell, very chewy, and hard texture that is difficult to destroy. In conclusion, the ten samples of frozen food meatballs tested all contained borax with varying levels.

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Analisis Boraks pada Jajanan Bakso di Kota Jambi

Cited by 3 publications

References 3 publications

Identifikasi Boraks pada Bakso Sapi: Kajian Fisikokimia dan Daya Simpan

Identifikasi Boraks pada Bakso Sapi: Kajian Fisikokimia dan Daya Simpan

Penggunaan Getah Pepaya (Carica papaya L) Dalam Identifikasi Formalin Pada Bakso Daging Sapi Di Kecamatan Baolan Kabupaten Tolitoli

Borax analysis with spectrophotometry on meat bakso of frozen food that sold in modern markets and traditional markets in Palembang

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