Kemampuan Reagen Curcumax Mendeteksi Boraks dalam Bakso yang Direbus

Astuti, Erna Dwi; Nugroho, Widagdo Sri

doi:10.22146/jsv.29289

Cited by 7 publications

(9 citation statements)

References 3 publications

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“…Curcumin is able to detect the presence of borax in samples up to a concentration of 0.5%. 16 The use of HCl in the borax test aims to separate borax compounds from other organic compounds in tuna samples. The test results do not show any colour changes in curcumin paper, meaning that the negative sample contains borax.…”

Section: Results Of a Test Of Borax In A Sample (A) And Positive Comentioning

confidence: 99%

“…Death in adults can occur if the boric acid he consumes is 15 -20 grams. 16 Therefore, this research needs to be done to identify formalin and borax in the tuna in the market, Ngemplak Tulungagung.…”

Section: Introductionmentioning

confidence: 99%

“…There are various ways of qualitative and quantitative analysis of formalin in food ingredients, including using Chromatrope, Nash, Schryver test solutions, 12 Fehling test 2 extraction SPME, GC-MS. 8 Borak in food can also be analyzed by various methods, namely flame tests, titrimetry and spectrophotometry. 11,16 The presence of formalin in this study was detected by colourimetry using Schryver and borax reagents selected using curcumin paper.…”

Section: Introductionmentioning

confidence: 99%

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

Lathifah

Turista

Azizah

et al. 2019

Melysa

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Misuse of formalin and borax is still common, including processing and preserving fish. Therefore, this study aims to identify the presence of formalin and borax in tuna on the market Ngemplak, Tulungagung regency. The samples used in this study were fresh tuna in the Ngemplak market originating from the beaches of Prigi, Sine, Tambakrejo, Popoh and Sidem. The samples were tested qualitatively using the colorimetric method by Schryver reagent for formalin and curcumin paper for borax. The results obtained in this study, from the five tuna samples not detected contained formalin and borax which were marked by no change in color in the test. Tuna sold in the Ngemplak market Tulungagung regency negatively contains formalin and borax, making it safe for consumption. It is hoped that the relevant office will carry out routine checks on the misuse of food additives, especially preservatives circulating in the community and the public should always be careful in choosing safe food.

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Section: Results Of a Test Of Borax In A Sample (A) And Positive Comentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Lathifah

Turista

Azizah

et al. 2019

Melysa

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“…Penambahan boraks bertujuan untuk memberikan tekstur padat, meningkatkan kekenyalan, kerenyahan, dan memberikan rasa gurih serta bersifat tahan lama terutama pada makanan yang mengandung pati 4 . Sementara kontaminasi boraks dalam jumlah yang besar di dalam makanan menyebabkan keracunan pada manusia 5 . Efek yang sangat berbahaya jika mengkonsumsi boraks dalam jangka panjang diantaranya depresi sirkular, sianosis, kejang hingga koma.…”

Section: Pendahuluanunclassified

PEMBUATAN TES KIT MENGGUNAKAN EKSTRAK ETANOL KULIT BUAH RURUHI (Syzygium polycephalum (Miq.) Merr. & L.M Perry) SEBAGAI PENDETEKSI PENGAWET BORAKS PADA MAKANAN OLAHAN

Zubaydah

Andriani

Sahumena

et al. 2020

epj

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AbstrakSalah satu jenis bahan pengawet yang banyak disalahgunakan sebagai pengawet dalam makanan yaitu boraks.Penambahan boraks bertujuan untuk memberikan tekstur padat, meningkatkan kekenyalan, dan memberikanrasa gurih serta bersifat tahan lama terutama makanan yang mengandung pati. Sementara kontaminasi boraksdalam jumlah yang besar dapat menyebabkan keracunan pada manusia. Tujuan dari penelitian ini untukmengembangkan alat analisis dalam bentuk tes kit yang mudah digunakan untuk mendeteksi kadar boraks yangada pada makanan olahan. Penelitian ini didasari oleh pembentukan warna kompleks antara boraks danantosianin. Tanaman yang mengandung antosianin salah satunya adalah ruruhi (Syzygium polycephalum (Miq.)Merr. & L.M Perry). Pembuatan ekstrak dilakukan dengan metode maserasi termodifikasi menggunakan pelarutetanol 96% yang mengandung HCl 1%. Analisis reaksi warna dilakukan dengan mencampurkan ekstrak denganboraks konsentrasi 5000 ppm hasil menunjukkan adanya perubahan warna yaitu ungu. Penentuan λmax ekstrakdilakukan untuk melihat pergeseran panjang gelombang ekstrak sebelum dan sesudah penambahan boraks hasilmenunjukkan adanya pergeseran ke arah lebih tinggi yaitu dari 528 menjadi 620 nm. Komparator warna dibuatdalam bentuk larutan kit maupun paper test kit hasil menunjukkan perubahan warna pada larutan kit setelahpenambahan boraks konsentrasi 2000, 4000, 6000, 8000 dan 10.000 ppm menjadi ungu hingga ungu pekat padakonsentrasi ≥ 6000 ppm, pada paper test kit menunjukkan perubahan warna ungu pada konsentrasi 2000 hingga10.000 ppm. Metode ini dilakukan validasi mencakup linearitas, akurasi, presisi, LOD dan LOQ, hasil validasimenujukkan linearitas yang baik dengan nilai r = 0,997 , %recovery 95,16 – 99,53 % menujukkan perolehankembali yang sesuai standar, %RSD = 0,2616 % dinyatakan sangat teliti karena ≤ 1 %. Aplikasi tes kit ini jugadilakukan pada 3 sampel makanan olahan yang dipilih secara acak dan menunjukkan hasil 2 positif mengandungboraks. Disimpulkan bahwa metode tes kit ini dapat digunakan sebagai pendeteksi boraks dalam makanan olahansecara kualitatif. Kata Kunci : Boraks , antosianin, buah ruruhi, Syzygium polycephalum (Miq.) Merr. & L.M Perry), paper test kit.

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“…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.

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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.

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Kemampuan Reagen Curcumax Mendeteksi Boraks dalam Bakso yang Direbus

Cited by 7 publications

References 3 publications

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

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

PEMBUATAN TES KIT MENGGUNAKAN EKSTRAK ETANOL KULIT BUAH RURUHI (Syzygium polycephalum (Miq.) Merr. & L.M Perry) SEBAGAI PENDETEKSI PENGAWET BORAKS PADA MAKANAN OLAHAN

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

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