IDENTIFICATION OF THE SPREAD OF BORAX USE IN MEATBALL SKEWERS IN BANTUL DISTRICT, SPECIAL REGION OF YOGYAKARTA

Sabtanti Harimurti; Imelda Horirotul Bariroh; Asep Setiyawan; Ratna Indah Permatasari; Friccillia Dwi Putri; Leni Yasinta Fajriana

doi:10.24071/jpsc.002369

IDENTIFICATION OF THE SPREAD OF BORAX USE IN MEATBALL SKEWERS IN BANTUL DISTRICT, SPECIAL REGION OF YOGYAKARTA

Sabtanti Harimurti^(1*), Imelda Horirotul Bariroh⁽²⁾, Asep Setiyawan⁽³⁾, Ratna Indah Permatasari⁽⁴⁾, Friccillia Dwi Putri⁽⁵⁾, Leni Yasinta Fajriana⁽⁶⁾,

(1) Pharmacy Study Program, Faculty of Medicine and Health Sciences Universitas Muhammadiyah Yogyakarta, Jalan Barwijaya, Tamantirto, Kasihan, Bantul, Yogyakarta 55183, Indonesia
(2) Pharmacy Study Program, Faculty of Medicine and Health Sciences Universitas Muhammadiyah Yogyakarta, Jalan Barwijaya, Tamantirto, Kasihan, Bantul, Yogyakarta 55183, Indonesia
(3) Pharmacy Study Program, Faculty of Medicine and Health Sciences Universitas Muhammadiyah Yogyakarta, Jalan Barwijaya, Tamantirto, Kasihan, Bantul, Yogyakarta 55183, Indonesia
(4) Pharmacy Study Program, Faculty of Medicine and Health Sciences Universitas Muhammadiyah Yogyakarta, Jalan Barwijaya, Tamantirto, Kasihan, Bantul, Yogyakarta 55183, Indonesia
(5) Pharmacy Study Program, Faculty of Medicine and Health Sciences Universitas Muhammadiyah Yogyakarta, Jalan Barwijaya, Tamantirto, Kasihan, Bantul, Yogyakarta 55183, Indonesia
(6) Pharmacy Study Program, Faculty of Medicine and Health Sciences Universitas Muhammadiyah Yogyakarta, Jalan Barwijaya, Tamantirto, Kasihan, Bantul, Yogyakarta 55183, Indonesia
(*) Corresponding Author

Abstract

Borax is an additive that is often added to some foods such as meatball skewers. The government has banned this ingredient from being added to food because it is harmful to health when consumed for a long time. This study aims to identify the use of borax in Bakso Tusuk or meatball skewers sold in Bantul area. Samples were drawn from 17 sub-districts in Bantul, Special Region of Yogyakarta. Two samples were taken from each sub-district, so the number of total samples was 34. The speed of decay test was carried out by observing the appearance of fungus, maggots, and consistency of the surface of meatball skewers. The presence of borax in the meatball skewers was done by turmeric paper and flame test, while the quantitative analysis utilized the acid-base titration method. Based on the results of the study, all samples tested positive for borax with concentrations between 0.06% - 5.15%, and the decay rate test showed that the speed of decay was independent of the level of borax.

Keywords

borax; identification; meatball skewers.

Full Text:

PDF

References

Aryani, T., Widyantara, A.B. 2018. Analisis Kandungan Boraks Pada Makanan Olahan Yang Dipasarkan di Sekitar Kampus. Jurnal Riset Kesehatan, 7(2), 106 109.

Asteriani, Elmatris, Endrinaldi. 2008. Identifikasi dan Penetapan Kadar Boraks pada Mie Basah yang Beredar Dibeberapa Pasar di Kota Padang. Majalah Kedokteran Andalas, 32(2), 174 179.

BPS Kabupaten Bantul. 2015. Luas Wilayah dan Banyaknya Desa Menurut Kecamatan di Kabupaten Bantul, Bantul: Badan Pusat Statistik.

Clarke, E. G. C., Moffat, A.C., Osselton, M. D., Widdop, B. 2004. Clarkes Analysis of Drugs and Poisons. London: Pharmaceutical Press.

Day, J.R.R.A., Underwood, A.L. 1996. Analisis Kimia Kuantitatif, edisi ke 6. Jakarta: Penerbit Erlangga.

Department of Health and Human Services of the United States. 2010. Toxicological Profile for Boron. Atlanta: Agency for Toxic Substances and Disease Registry: Division of Toxicology and Environmental Medicine/Applied Toxicology Branch.

Grynkiewicz, G., ?lifirski, P. 2012. Curcumin and curcuminoids in quest for medicinal status. Acta Biochimica Polonica, 59(2)

Harimurti, S., Setiyawan, A. 2019. Analisis Kualitatif dan Kuantitatif Kandungan Boraks Pada Bakso Tusuk di Wilayah Kabupaten Gunungkidul Provinsi Daerah Istimewa Yogyakarta. Farmasains: Jurnal Ilmiah Ilmu Kefarmasian, 6(2), 43-50.

Nursalam, 2013. Konsep Dan Penerapan Metodologi Penelitian Ilmu Keperawatan: Pendekatan Praktis. Edisi 3. Salemba Medika. Jakarta.

Rahmat, S., Tamrin, Ibrahim, M.N. 2017. Pengaruh Penambahan Kitosan Dan Lama Penyimpanan Bakso Ikan Tongkol (Euthynnus Affinis C.) Terhadap Nilai Organoleptik, Kadar Air Dan Jumlah Bakteri. J. Sains dan Teknologi Pangan, 2(2), 444 457.

Roth, H.J., Blaschke, G. 1998. Analisis Farmasi. Airlangga University Press. Surabaya.

Saparinto, C., Hidayati, D. 2006. Bahan Tambahan Pangan. Kanisius. Yogyakarta

The Minister of Health of The Republic of Indonesia, 1988. Regulation No. 722/MENKES/PER/IX/88, Food Additives. Jakarta.

The Minister of Health of The Republic of Indonesia. 1999. Regulation No. 1168/MENKES/PER/X/1999, Food Additives. Jakarta

Tubagus, I., Citraningtyas, G., Fatimawali, 2013. Identifikasi dan Penetapan Kadar Boraks Dalam Bakso Jajanan di Kota Manado. PHARMACON Jurnal Ilmiah Farmasi UNSRAT, 2(4), 142 148.

Wibowo, S. 2005. Pembuatan Bakso Daging dan Bakso Ikan. Jakarta: Penebar Swadaya.

Winarno, F.G. 1997. Keamanan Pangan. Institut Pertanian Bogor. Bogor.

DOI: https://doi.org/10.24071/jpsc.002369