IDENTIFIKASI MAKANAN YANG MENGANDUNG BORAKS DENGAN MENGGUNAKAN KUNYIT DI DESA BULUSIDOKARE, KECAMATAN SIDOARJO, KABUPATEN SIDOARJO

Authors

  • Medya Ayunda Fitri Universitas Nahdlatul Ulama Sidoarjo
  • Yulia Tri Rahkadima Universitas Nahdlatul Ulama Sidoarjo
  • Trisna Kumala Dhaniswara Universitas Nahdlatul Ulama Sidoarjo
  • Qurrota A’yuni Universitas Nahdlatul Ulama Sidoarjo
  • Anis Febriati Universitas Nahdlatul Ulama Sidoarjo

DOI:

https://doi.org/10.55732/jossd.v1i1.161

Keywords:

Borax, Food, Turmeric

Abstract

The formation of quality human resources (HR) is influenced by many factors, one of which is about the quality of health of young people at the best level. Borax is a chemical compound derived from heavy metals boron (B). Borax is an anti-septic and bacterial killer. In Regulation of the Minister of Health No. 722 / MenKes / Per / IX / 88 borax is stated as a hazardous material and is prohibited to be used in making food. Bulusidokare Subdistrict, Sidoarjo Subdistrict, is an area that is close to learning environments such as schools and Tutoring, so that it is vulnerable to foods that contain hazardous Food Additives (FA). Therefore, it is necessary to provide counseling training to housewives about the dangers of borax to health and how to analyze the content of borax in a simple and inexpensive way. The test material used is turmeric and toothpicks. While the samples to be tested are pentol, sausage, tofu, and borax. Borax is a FA which is very dangerous for health, the highest dose limit of 10-20 gr / kg of adult bodys weight and 5 gr / kg of body weight of children will cause poisoning and even death. Food ingredients that contain borax experience discoloration on toothpicks that have been soaked in turmeric solution which is red. The method of analyzing the content of borax using turmeric is a simple and inexpensive method because it uses ingredients that are always available at home, and the method of analyzing the content of borax using turmeric can be applied to food ingredients with soft texture.

Author Biographies

Medya Ayunda Fitri, Universitas Nahdlatul Ulama Sidoarjo

Program Studi Teknik Kimia

Yulia Tri Rahkadima, Universitas Nahdlatul Ulama Sidoarjo

Program Studi Teknik Kimia

Trisna Kumala Dhaniswara, Universitas Nahdlatul Ulama Sidoarjo

Program Studi Teknik Kimia

Qurrota A’yuni, Universitas Nahdlatul Ulama Sidoarjo

Program Studi Teknik Kimia

Anis Febriati, Universitas Nahdlatul Ulama Sidoarjo

Program Studi Teknik Kimia

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Published

2020-06-25

How to Cite

Fitri, M. A. ., Rahkadima, Y. T. ., Dhaniswara, T. K. ., A’yuni, Q. ., & Febriati, A. . (2020). IDENTIFIKASI MAKANAN YANG MENGANDUNG BORAKS DENGAN MENGGUNAKAN KUNYIT DI DESA BULUSIDOKARE, KECAMATAN SIDOARJO, KABUPATEN SIDOARJO. Journal of Science and Social Development, 1(1), 9–15. https://doi.org/10.55732/jossd.v1i1.161