Simple Borax Qualitative Test in Benangkah Village, Bangkalan Regency

Fitroh Annisaul Mubarokah; Zulfa  Noraini; Robiatul  Adawiyah; Teguh Setiawan  Wibowo

doi:10.55927/jpmf.v2i1.3250

Authors

Fitroh Annisaul Mubarokah Akademi Farmasi Yannas Husada Bangkalan
Zulfa Noraini Akademi Farmasi Yannas Husada Bangkalan
Robiatul Adawiyah Akademi Farmasi Yannas Husada Bangkalan
Teguh Setiawan Wibowo STIE Mahardhika

DOI:

https://doi.org/10.55927/jpmf.v2i1.3250

Keywords:

Borax, Turmeric, Food, Qualitative Test

Abstract

Indonesia has a low level of awareness of health and food safety. This is proven by the fact that there are still many foods in circulation that contain harmful preservatives such as borax. Borax is a food additive used to increase food shelf life, shape, taste, and texture. The purpose of this community service is to educate the people in Benangkah village regarding the dangers of borax and how to identify it using simple tools and materials. The method used is the lecture method and demonstration simulation. The results of the community service showed that several food samples positively contained borax which was indicated by a change in color to brownish red after being dripped with turmeric solution.

Downloads

Download data is not yet available.

References

Ziska, L., et al. (2016). Food Safety, Nutrition, and Distribution. The Impacts of Climate Change on Human Health in the United States: A Scientific Assessment. U.S. Global Change Research Program. Washington: DC, 189–216.

Atiqullah, S. M., Palit, A., Reja, M. I., Akhtar, J., Fatema, S., & Absar, R. (2019). Detection of harmful food additives using highly sensitive photonic crystal fiber. Sensing and Bio-Sensing Research,100275. https://doi.org/10.1016/j.sbsr.2019.100275

Femi-Oloye, O. P., Owoloye, A., Olatunji-Ojo, A. M., Abiodun, A. C., Adewumi, B., Ibitoye, B. O Akinwumi, F. O. (2020). Effects of commonly used food additives on haematological parameters of Wistar rats. Heliyon, 6(10), e05221. https://doi.org/10.1016/j.heliyon.2020.e05221

Monijung, S. F., Umboh, J. M. L., & Sondakh, R. C. (2016). Analisis Kandungan Zat Pengawet Boraks Pada Bakso Yang Disajikan Pada Kios Bakso Permanen Di Kecamatan Malalayang Kota Manado. Pharmacon, 5(2), 133–137.

Paratmanitya, Y., & Aprilia, V. (2016). Kandungan Bahan Tambahan Pangan Berbahaya Pada Makanan Jajanan Anak Sekolah Dasar di Kabupaten Bantul. Jurnal Gizi dan Dietetik Indonesia, 4( 1); 49-55.

See, A.S., Salleh. A.B, bakar, F.A., Yuso, NA.,Abdulamir, A.S., Heng, L.Y. (2010). Risk and Health Effect of Boric Acid. Am. J.Applied Sci. 7(5):620-627

Kholifah S, Utomo dan D. (2018). Uji Boraks Dan Formalin Pada Jajanan Disekitar Universitas Yudharta Pasuruan. Teknol Pangan Media Inf dan Komun Ilmu Teknologi Pertanian. 9(1):10–9

Rohman, A. (2012). Analysis of Curcuminoids in Food and Pharmaceutical Products. International Food Research Journal, 19(1), 19–27.

Cahyadi. W. (2008). Analisis dan aspek kesehatan bahan tambahan pangan. Jakarta: Bumi Aksara.

Mayasari, D., & Mardiroharjo, N. (2012). Pengaruh Pemberian Boraks Peroral Sub Akut Terhadap Terjadinya Atrofi Testis Tikus Putih Jantan (Rattus Novergicus Strain Wistar). Saintika Medika, 8(1).

Kementrian Kesehatan RI. (2012). Peraturan Menteri Kesehatan RI Nomor 033 tahun 2012 tentang Bahan Tambahan Pangan. Kementrian Kesehatan RI, Nomor. 033, 3,13-37.

Misbah SR, Darmayani S, Nasir N. Analisis Kandungan Boraks Pada Bakso Yang Dijual Di Anduonohu Kota Kendari Sulawesi Tenggara. J Kesehat Manarang. 2018;3(2):81.

Tubagus, I., Citraningtyas, G., & Fatimawali. (2013). Identifikasi Dan Penetapan Kadar Boraks Dalam Bakso Jajanan Di Kota Manado. Pharmacon, 2(4), 142–148

Arumsari et al. (2017). Perilaku Penggunaan Formalin pada Pedagang dan Produsen Mie Basah dan Tahu di Provinsi DKI Jakarta. Jurnal Kesehatan Masyarakat Andalas. 11(1):39–48. 7.

Saputrayadi A, Asmawati A, Marianah M. (2018). Analisis Kandungan Boraks dan Formalin Pada Beberapa Pedagang Bakso di Kota Mataram. IJECA (International J Educ Curric Appl. 5(2):1.

Asterina, A., Elmatris, E., & Endrinaldi, E. (2015). Identifikasi Dan Penentuan Kadar Boraks Pada Mie Basah Yang Beredar Dibeberapa Pasar Di Kota Padang. Majalah Kedokteran Andalas, 32(2).

Milehman, A., & Napitupulu, M. (2020). Boraxs and Formalin Analysis in the Shumai Treated in Palu City. Jurnal Akademika Kimia, 9(2), 118-124.

Fauziah, R. R. (2014). Kajian keamanan pangan bakso dan cilok yang berdar di lingkungan universitas jember ditinjau dari kandungan boraks, formalin dan TPC. Jurnal Agroteknologi, 8(01), 67-73.

BPOM. (2019). Laporan Tahunan 2019. In Jakarta

Grynkiewicz, G., & Ślifirski, P. (2012). Curcumin and Curcuminoids in Quest for Medicinal Status. Acta Biochimica Polonica, 59(2), 201–212.

Suseno, D. (2019). Analisis Kualitatif dan Kuantitatif Kandungan Boraks Pada Bakso Menggunakan Kertas Turmerik, FT – IR Spektrometer dan Spektrofotometer Uv -Vis. Indonesia Journal of Halal, 2(1), 1. https://doi.org/10.14710/halal.v2i1.4968

Cukri, R., Yusi, H. (2021). Qualitative Identification of Borax content in meatball snacks using turmeric paper and shallot extract. Jurnal Pangan dan Argoindustri Vol.9 No 1: 56-63.

Nurkholidah, Ilza, M., & Jose, C. (2012). Analisis Kandungan Boraks Pada Jajanan Bakso Tusuk Di Sekolah Dasar Di Kecamatan Bangkinang Kabupaten Kampar. Jurnal Ilmu Lingkungan, 6(2), 134–145.