Perbandingan Kadar Boraks Pada Bakso Tusuk Sebelum Dibakar Dan Sesudah Dibakar Yang Dijual Di Kramat Jati Jakarta Timurperbandingan Kadar Boraks Pada Bakso Tusuk Sebelum Dibakar Dan Sesudah Dibakar Yang Dijual Di Kramat Jati Jakarta Timur

Masdianto, Masdianto; Nurdiani, Catu Umirestu; Ahmad, Iqbal

doi:10.37012/anakes.v6i2.368

Cited by 2 publications

(3 citation statements)

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“…Siomay around the Tadulako University Palu was known to contain borax in the range of 0.0213 -0.0314 mg/g [12]. The borax content was also detected in the skewer meatballs in Kramat Jati, which was in the range of 0.54-1.94 ppm [5].…”

Section: Quantitative Testmentioning

confidence: 97%

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Detection of borax on snacks for school children (cilok and siomay) in subang district

Putri

Yulianti

Susanti

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Cilok and siomay are popular snacks for primary to high school students. However, there have been many findings on the addition of harmful additives in these snacks. The aim of this study was identify borax on cilok and siomay qualitatively and quantitatively. The research was conducted using a survey method with a purposive sample. A total of 6 samples of cilok and 8 samples of siomay were obtained from merchants in various schools in Subang district. The detection of borax was carried out by qualitative tests (turmeric paper test, AgNO3 solution test, decay test), quantitative test (titration), texture analysis and color analysis. Based on turmeric paper and AgNO3 solution test, all samples showed positive results. Based on decay test, the cilok and siomay samples could only be stored at room temperature (28°C) for 24 hours. Titration analysis showed that the range of borax content in cilok 0.0907 to 0.5393 % and in siomay from 0.2906 to 1.0550 %. Based on the texture and color analysis, it was found that there was a change in the texture and color of the sample during storage.

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Section: Quantitative Testmentioning

confidence: 97%

“…Borax is commonly misused in food products made from starch as a preservative, elastic, increases crunchiness and gives a savory taste. Abuse of borax for food products was found in skewered meatballs in Kramat Jati, East Jakarta [5], cilok in Banda Aceh and Klaten [3,6] and meatballs in white cempaka [7].…”

Section: Introductionmentioning

confidence: 99%

Detection of borax on snacks for school children (cilok and siomay) in subang district

Putri

Yulianti

Susanti

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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show abstract

“…6 Borax is normally used as an ingredient in detergents, bactericides, pesticides, cleaning agents and antiseptics. 7 The prohibition on the use of borax in food is listed in the Regulation of the Minister of Health of the Republic of Indonesia Number 33 of 2012 concerning Food Additives. Based on this legal basis, it is known that borax is a compound that is prohibited from being added to food in any small amount because it is harmful to health.…”

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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Perbandingan Kadar Boraks Pada Bakso Tusuk Sebelum Dibakar Dan Sesudah Dibakar Yang Dijual Di Kramat Jati Jakarta Timurperbandingan Kadar Boraks Pada Bakso Tusuk Sebelum Dibakar Dan Sesudah Dibakar Yang Dijual Di Kramat Jati Jakarta Timur

Cited by 2 publications

References 0 publications

Detection of borax on snacks for school children (cilok and siomay) in subang district

Detection of borax on snacks for school children (cilok and siomay) in subang district

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

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