Validation Of Spectrophotometry-Visble Method On The Determination Of Borax Levels In Meatballs (original) (raw)
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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
2021
Rice cracker or known as Krupuk puli is the kind of deep-fried crackers in Indonesia that made of rice seasoned with spices and flavor enhancer. Most Rice cracker sellers that peddle their products in the Ngunut traditional market, so that the sellers have to make or prepare the rice cracker as well as possible to make the cracker can be sold. In this case, most manufacturers add hazardous materials (borax) in the process of making rice crackers. The purpose of this research is to validate the method and to know the borax level of rice crackers sold in the Ngunut traditional market by using the UV-Vis spectrophotometry method. Optimization of borax wavelength in the wavelength range of 500-600 nm. The prepared samples are analyzed using UV-Vis spectrophotometry at the maximum wavelength that is 506 nm. The next step, is, validation methods, including linieritas test, accuracy test, precision test, and LOD test & LOQ. The result of this study obtained the optimum wavelength is 506 nm...
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.
2019
The use of additional subtance for food is to increase or to maintain nutritional value and quality of storability. Our govermment prohibits the use of borax as an additives subtance for food as appointed in Permenkes No.033, 2012. Borax is a chemical compound in white colorless crystalline with a chemical formula Na2B4O7.10H2O. Rice crackers are crackers made from rice with spices and flavor enhancer. In manufacturing crackers Borax is sometimes added to get savory crackers and to make them swelling. The purpose of this study is to find out the borax content on rice crackers in traditional markets Tanggamus district by using the qualitative method. It uses the flame test, cucurmin reagen test and ammonia steam test. It also applies quantitative test by using spectophotometry UV-Vis. There are 8 samples which were taken in tradisional markets Tanggamus district. The result of determination of the maximum length waves is 543 nm. This method has been validated before being used for th...
Indonesia Journal of Halal, 2019
Bakso merupakan salah satu makanan yang banyak dikonsumsi karena penyajiannya yang praktis, memiliki harga yang terjangkau dan banyak tersedia diberbagai tempat seperti pasar tradisional, pasar swalayan dan masih banyak lagi. Banyaknya masyarakat yang mengonsumsi bakso membuat para pedagang berlomba-lomba membuat bakso yang enak, namun dengan alasan kualitas dan awet ada pedagang yang menggunakan boraks sebagai bahan tambahan pangan. Boraks merupakan senyawa kimia yang mengandung unsur Boron (B) dan memiliki nama dagang bleng, pijer atau gendar. Boraks biasa digunakan sebagai bahan solder, pembuatan gelas, bahan pembersih/pelicin porselin, pengawet kayu dan antiseptik kayu. Penelitian terhadap bakso dikota Medan menunjukkan bahwa 8 dari 10 sampel bakso yang diperiksa ternyata mengandung boraks dengan konsentrasi 0,08% - 0,29%. Menurut Peraturan Menteri Kesehatan RI No 033 tahun 2012 tentang bahan tambahan pangan, boraks merupakan salah satu dari jenis bahan tambahan pangan yang dila...
Jurnal Riset Kefarmasian Indonesia
Sodium Tetraborate, also known as Borax, is a chemical compound which is a derivative of metal boron gas (B), used as an antifungal compound, wood preservative, and an antiseptic compound in cosmetics. The use of Borax as a preservative in food has been banned by the government. The purpose of this study was to help and remove the levels of borax found in meatball bulbs. Sampling was determined in Balongbendo District, Sidoarjo Regency. Analysis of the content of Borax compounds in meatball bulbs was carried out qualitatively using the flame method and the tumeric paper test. Quantitative test using the UV-Vis Spectrophotometer method. Based on the results of an analysis of 60 samples of meatball bulbs sold in Balongbendo District, Sidoarjo Regency, 1 sample was positively identified as containing a Borax compound with an average level of 0.162 ppm.
Validasi Metode Penetapan Kadar Boraks pada Kerupuk Puli Menggunakan Spektrofotometer UV-Vis
Jurnal Sains dan Kesehatan, 2021
Rice cracker or known as Krupuk puli is the kind of deep-fried crackers in Indonesia that made of rice seasoned with spices and flavor enhancer. Most Rice cracker sellers that peddle their products in the Ngunut traditional market, so that the sellers have to make or prepare the rice cracker as well as possible to make the cracker can be sold. In this case, most manufacturers add hazardous materials (borax) in the process of making rice crackers. The purpose of this research is to validate the method and to know the borax level of rice crackers sold in the Ngunut traditional market by using the UV-Vis spectrophotometry method. Optimization of borax wavelength in the wavelength range of 500-600 nm. The prepared samples are analyzed using UV-Vis spectrophotometry at the maximum wavelength that is 506 nm. The next step, is, validation methods, including linieritas test, accuracy test, precision test, and LOD test & LOQ. The result of this study obtained the optimum wavelength is 506 nm...
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