Identification of formalin and borax on tuna in Ngemplak market Tulungagung regency

Lathifah, Qurrotu A’yunin; Turista, Dora Dayu Rahma; Azizah, Ludfiana; Khulaifi, Ahmad Erfan

doi:10.35584/melysa.v1i1.15

Cited by 5 publications

(6 citation statements)

References 16 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Formalin is not classified as a food additive; however, it is frequently utilized inappropriately. The selection of formalin is attributed to its economic cost and its ability to render food items resilient, intact, functional, and efficient in terms of preservation (Lathifah et al, 2019). This practice poses a health risk as formalin can react with the body's mucous lining in the digestive and respiratory tracts.…”

Section: The Presence Of Borax and Formaldehyde In Food Productsmentioning

confidence: 99%

“…10H2O (Ullah et al, 2023), finds application in diverse sectors such as glass production, cleaning equipment, and pest control. Borax is used for anti-fungi, wood preservatives, and antiseptic ingredients (Lathifah et al, 2019;Zurimi, 2021). In the medical realm, borax serves as an antiseptic and a component in ointments and eyewashes.…”

Section: The Presence Of Borax and Formaldehyde In Food Productsmentioning

confidence: 99%

“…It is pertinent to note that formalin is categorized within the initial group of known carcinogens affecting the human body. The established threshold of tolerance for formalin in the human body stands at 0.2 milligrams per kilogram of body weight (Lathifah et al, 2019). The rapid reactivity of formalin within the digestive system and respiratory system of humans has been well-documented.…”

Section: The Health Implications Of Utilizing Formalin and Borax In F...mentioning

confidence: 99%

See 2 more Smart Citations

Qualitative Examination of the Borax and Formalin Content in Food Ingredients and Snack Food

Sulistiyorini

2024

Int. J. Multidiscipline. Approach. Res. Sci.

View full text Add to dashboard Cite

The misuse of formalin and borax remains prevalent, particularly in the processing and preservation of fish. Hence, the primary objective of this research was to ascertain the presence of formalin and borax in food specimens originating from the Depok and East Jakarta locality. The specimens utilized for this investigation encompassed white tofu, yellow tofu, wet noodles, salted snakeskin gourami, salted rainbow sardines, salted fish bulu ayam, salted rebon freshwater shrimp, salted squid, Indonesian style rice crackers (kerupuk gendar), frozen meatballs, and meatballs procured from vendors along the roadside. Qualitative assessments were conducted on the specimens utilizing the formalin test kit for formalin detection, while borax presence was determined through both turmeric extract and turmeric paper. The outcomes derived from this study revealed that samples of wet noodles, Indonesian style rice crackers, and salted rebon freshwater shrimp exhibited positive indications for borax, as evidenced by a discernible alteration in color to red-brownish. In terms of formalin content analysis, the findings demonstrated that yellow tofu, white tofu, wet noodles, and salted rebon freshwater shrimp samples tested positive for formalin using the formalin test kit reagent. It is recommended that regulatory authorities implement regular inspections to monitor the improper use of food additives, particularly preservatives that are prevalent within the community. Furthermore, the general populace is advised to exercise caution when selecting food items to ensure their safety.

show abstract

Section: The Presence Of Borax and Formaldehyde In Food Productsmentioning

confidence: 99%

Section: The Presence Of Borax and Formaldehyde In Food Productsmentioning

confidence: 99%

Section: The Health Implications Of Utilizing Formalin and Borax In F...mentioning

confidence: 99%

See 1 more Smart Citation

Qualitative Examination of the Borax and Formalin Content in Food Ingredients and Snack Food

Sulistiyorini

2024

Int. J. Multidiscipline. Approach. Res. Sci.

View full text Add to dashboard Cite

show abstract

“…Several research results in Indonesia, including in Semarang, found that borax and formaldehyde were found in various types of food (Anjani et al, 2019), including various student snacks (Utami & Santi, 2018;Muharrami, 2013;Berliana et al, 2021), also detected in meatballs and wet noodles (Nurlailia et al, 2021;Nurkhamidah, 2017;Muthi'ah & Qurrota, 2021;Erliyanti et al, 2021), salted fish, tofu, andsausages (Habibah, 2013;Nurkhamidah, 2017;Maifita & Handayani, 2020). The use of formaldehyde in fish and marine products in Indonesia is known to have reached 66% of the total 786 samples studied (Lathifah et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Training on Identification of Hazardous Food Preservatives and Utilization of Chitosan as A Natural Preservative

Marianti,

Christijanti,

Dimarti

et al. 2023

abdimas

View full text Add to dashboard Cite

Food preservation with borax and formaldehyde is still widely practiced. The use of borax and formaldehyde as food preservatives has a negative impact on health. Knowledge and skills to identify borax and formaldehyde content using simple, cheap, and easy techniques need to be trained. A simple technique for testing borax uses the turmeric method, while formaldehyde uses young papaya sap. The public also needs to be given an alternative, safe way of preserving food with chitosan. Participatory methods were used in this activity. The activity stages begin with preparation and socialization, training, monitoring, and evaluation. The activity was attended by 23 people on the first day and 17 people on the second day, including cadres of the FKK, PKK, Karang Taruna, Elderly Forum, LPMK, and culinary UKM. There was a significant increase in the knowledge of training participants with an N gain of 0.58, including the moderate or quite effective category. Participants also responded positively. Participants have the skills to detect borax using the turmeric method and formaldehyde using papaya sap. Training participants are also skilled in using liquid chitosan as a natural food preservative. The conclusion of this activity is that the training participants increased their knowledge about dangerous food preservatives, had the skills to detect borax and formaldehyde in food ingredients with simple technology, and applied liquid chitosan as a natural preservative.

show abstract

“…While formalin is often mixed in foods such as noodles, tofu, processed meat products (meatballs, nuggets), fish, milk, and fruits as preservatives (Akter and Bari, 2018). Formalin in the body causes respiratory tract cancer and increases the risk of leukemia, with the threshold formalin in the body 0.2 mg/ kg of body weight (Lathifah et al, 2019). Consumption of foods containing borax can cause poisoning and even death if consumed 15-20 g of borax in adults (Astuti and Nugroho, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of liquid smoke on microbiological and physico-chemical properties of beef meatballs during storage

Indiarto¹,

Nurhadi²,

Tensiska³

et al. 2019

Food Res.

View full text Add to dashboard Cite

Meatballs beef is a processed-meat product which has distinctive texture characteristic and is classified as perishable food products. Microbiological and physico-chemical properties are essential factors in determining the quality of meat products, and one of the things affecting the quality is the interaction between smoke and food components. The objective of this study was to evaluate the effect of liquid smoke on the microbiological and physico -chemical properties of beef meatballs during storage. The research method used explanatory research with five treatments and three replications and analyzed with a regression model. Beef meatballs without the addition of liquid smoke were used as controls, while the addition of liquid smoke 1.0 %, 1.5%, 2.5%, 2.5%, and 3.0% were used as treatments. The parameters analyzed consisted of pH, total microbial number, color, and texture profile of beef meatballs. The storage time significantly has a negative effect on the pH value but has a positive effect on the total microbial number and texture parameters (hardness, springiness, cohesiveness, and gumminess). Increased liquid smoke concentrations in beef meatballs can significantly reduce microbe damage, maintain texture during storage, and increase the total color difference. Liquid smoke can be used as a natural preservative alternative, which is safe for beef meatballs. However, it must be considered about consumers' preference for the smoky aroma and flavor obtained.

show abstract

Identification of formalin and borax on tuna in Ngemplak market Tulungagung regency

Cited by 5 publications

References 16 publications

Qualitative Examination of the Borax and Formalin Content in Food Ingredients and Snack Food

Qualitative Examination of the Borax and Formalin Content in Food Ingredients and Snack Food

Training on Identification of Hazardous Food Preservatives and Utilization of Chitosan as A Natural Preservative

Effect of liquid smoke on microbiological and physico-chemical properties of beef meatballs during storage

Contact Info

Product

Resources

About