Qualitative Analysis of Borax in the Meatballs by Using Turmeric Extract (original) (raw)
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Validation Of Spectrophotometry-Visble Method On The Determination Of Borax Levels In Meatballs
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Borax, in illictic additive substance, is added on certain food product as a e preservative and rubbery. Therefore, the determination of borax in the food product such as meatball is very impotant in view of meatball is a food product often consumed by community. Vis- Spectrophotometric method with curcumine 0.125% as a reagent and glacial acetic acid-sulphuric acid has been used for determination of borax in this research. Curcumin reagent was selected because sensitivity of the method and the reproducibility of the results are affected by quality of the reagent other than rigorous observance of the reaction conditions (temperature, time, reagent quantities). Glacial acetic acid- sulphuric acid was used to create acid condition, so that curcumin and boron form a violetred 2:1 complex called rosocyanin. The optimum result was obtained when 1/. ml solution of 0.125% curcuumin and 1.0 ml concentrated sulphuric acid were added and the absorbance was measured after 70 minutes at 547 nm....
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A research has been done to analyze the content of borax and formalin content in several meatball sales places in Ambon City. This study uses two stages of analysis; qualitative analysis to determine the presence or absence of borax and formalin in meatballs and quantitative analysis to determine what levels of borax and formalin in meatballs. The results of the qualitative analysis of borax and formalin in the meatballs of ten samples showed one sample containing borax, which is sample A (Wayame) with borax content of 1.02% (w / w) while all of the samples sample did not contain formalin. Even though it is found in quite low levels, the use of borax as a food additive is not allowed because it is very dangerous for human health.
School-age children is an investment of a nation and the growth depends on the intake of food. Currently there are still many foods that contain borax as the meatball skewers are sold freely in the elementary schools sub district of Bangkinang. In addition it is alleged there is no control over school snacks both the government and the schools that need to be conducted studies on the use of borax on meatball skewers. The research aims to determine the content of borax and proximate analysis of the meatball skewers in sub district of Bangkinang, comparing the borax and nutritional content of meatball skewers which are made directly by the merchant and the meatball skewers that are purchased from the manufacturer and determine the characteristics and motivations of merchant that using borax. Samples were taken from 17 merchants who sell in the elementary schools sub district of Bangkinang as much as 3 times the sampling distance of 1 week and 3 times of observation. Based on the research the average characteristics of meatball merchant ages are 32,41 years old with 2.1 years experience of selling and the duration of 5.24 hours a day with a turnover of Rp. 268,680. High school and junior high school educated merchant make more own meatballs which conceal the recipe and only 5.88% of merchant who ever got the attention of the government. Merchants who sell meatball skewers at the elementary school generally uses borax. The content of borax ranged from 0.48 mg/g sample up to 2.32 mg/g sample. The largest average content of borax on meatball skewers obtained from the manufacturer. The nutritional content of the protein content ranged from 0.18% to 1.58%. The water content
School-age children is an investment of a nation and the growth depends on the intake of food. Currently there are still many foods that contain borax as the meatball skewers are sold freely in the elementary schools sub district of Bangkinang. In addition it is alleged there is no control over school snacks both the government and the schools that need to be conducted studies on the use of borax on meatball skewers. The research aims to determine the content of borax and proximate analysis of the meatball skewers in sub district of Bangkinang, comparing the borax and nutritional content of meatball skewers which are made directly by the merchant and the meatball skewers that are purchased from the manufacturer and determine the characteristics and motivations of merchant that using borax. Samples were taken from 17 merchants who sell in the elementary schools sub district of Bangkinang as much as 3 times the sampling distance of 1 week and 3 times of observation. Based on the research the average characteristics of meatball merchant ages are 32,41 years old with 2.1 years experience of selling and the duration of 5.24 hours a day with a turnover of Rp. 268,680. High school and junior high school educated merchant make more own meatballs which conceal the recipe and only 5.88% of merchant who ever got the attention of the government. Merchants who sell meatball skewers at the elementary school generally uses borax. The content of borax ranged from 0.48 mg/g sample up to 2.32 mg/g sample. The largest average content of borax on meatball skewers obtained from the manufacturer. The nutritional content of the protein content ranged from 0.18% to 1.58%. The water content between 28.84% to 64.12%. Fat content ranged from 0.62% to 8.74%. Ash content ranged from 1.61% to 5.01% and carbohydrates ranged from 30.94% to 59.24%. The highest average levels of fat, ash and carbohydrate levels are meatball made by merchants while the highest protein and water contents obtained from meatball skewers manufacturer. Motivation of merchant use borax is obtained more chewy and durable meatballs texture so will result in higher profits moreover the merchant do not know borax and dangers due to the lack of government attention.
Indonesia Journal of Halal, 2019
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