IDENTIFIKASI BORAKS DAN FORMALIN PADA MIE BASAH DALAM SOTO MIE
DOI:
https://doi.org/10.33992/meditory.v11i1.2454Keywords:
Soto Mie, Borax, FormalinAbstract
Background: Dozen of soto mie culinary traders in the sub-district of Pondok Melati Bekasi always full of buyers. Preliminary test result using 3 samples of wet noodles which is obtained from culinary seller of soto mie in that area positively identified borax and formalin. Aims: The aim of thisresearch is to identify borax and formalin on wet noodles found in culinary soto mie in the sub-district of Pondok Melati Bekasi. Methods: The research sample was 22 packs of wet noodles obtained from 22 soto mie culinary traders in Pondok Melati sub-district, Bekasi. The borax test used the flame test methode and the curcumin paper test, while the formalin test uses chromotropic acid reagent and Schryver’s reagent. Results: Identification of borax on wet noodles in culinary soto mie, by flame test and curcumin paper test resulted in 22 samples (100%) positive for borax. Identification of formalin in the same sample, using chromotropic acid and Schryver’s reagent resulted in 22 samples (100%) positive for formalin. Conclusion: Wet noodles in culinary soto mie sold in the region Pondok Melati is all positive for borax and formalin
References
Reubun YTA, Herdini. Analisis Boraks pada Mie Basah dan Mie Kering di Bekasi Utara dan Bekasi Timur dengan Spektrofotometri UV-Vis. J Ilmu Kefarmasian. 2021;14(1):1–4.
Widelia P, Farizal J, Narti M. Identifikasi Kandungan Boraks Pada Mi Basah Di Pasar Tradisional Kota Bengkulu. J Nurs Public Heal. 2018;6(1):58–62.
Suadnyana INT, Arania R, Alfarisi R. Perbedaan Pengaruh Pemberian Boraks Dengan Dosis Bertingkat Terhadap Gambaran Histopatologi Organ Ginjal Tikus Putih Jantan (Rattus Norvegicus) Galur Wistar. J Ilmu Kedokt dan Kesehat [Internet]. 2014;1(2):112–8. Available from: http://ejurnalmalahayati.ac.id/index.php/kesehatan/article/view/303
Male YT, Rumakat DH, Fransina EG, Wattimury J, Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam J, Pattimura U, et al. Analisis Kandungan Boraks dan Formalin pada Bakso di Kota Ambon. Biofaal J. 2020;1(1):37–43.
Suseno D. Analisis Kualitatif dan Kuantitatif Kandungan Boraks Pada Bakso Menggunakan Kertas Turmerik, FT – IR Spektrometer dan Spektrofotometer Uv -Vis. Indones J Halal. 2019;2(1):1.
Nani E, Wibowo YM. Analisis Kandungan Formalin, Boraks, dan Protein dalam Mie Basah. Biomedika. 2019;12(1):67–73.
Harimurti S, Setiyawan A. Analisis Kualitatif dan Kuantitatif Kandungan Boraks Pada Bakso Tusuk di Wilayah Kabupaten Gunungkidul Provinsi Daerah Istimewa Yogyakarta. Farmasains J Ilm Ilmu Kefarmasian. 2019;6(2):43–50.
Azwar Habibi A, Briliantina L NN. Berbagai upaya mereduksi efek formalin saat praktikum anatomi. J Med Islam. 2016;1:21–31.
Salawati AAW. Analisis kandungan formalin pada bakso yang diperjualbelikan di sekitar jalan abd.kadir kota makassar. J Media Laboran. 2019;9(1):2–5.
Wati RL, Rosdiana E, Kusumaningtyas VA. Rancang Bangun Pendeteksi Kadar Formalin pada Mie Basah Menggunakan Sensor Warna TCS3200. J Sains dan Kesehat. 2021;3(5):727–36.
Safitri JM, Tiwow G, Untu S, Kanter J. Identifikasi Boraks Pada Mie Basah yang Beredar di Supermarket dan Pasar Tradisional di Kota Bitung. Biofarmasetikal Trop. 2019;2(1):36–42.
Berliana A, Abidin J, Salsabila N, SyifaMaulidia N, Adiyaksa R, Siahaan VF. Penggunaan Bahan Tambahan Makanan Berbahaya Boraks Dan Formalin Dalam Makanan Jajanan : Studi Literatur. Salink. 2021;1(2):64–71.
Downloads
Published
Issue
Section
Citation Check
License
- Articles published in Meditory are licensed under a Creative Commons Attribution-ShareAlike 4.0 International license. You are free to copy, transform, or redistribute articles for any lawful purpose in any medium, provided you give appropriate credit to the original author(s) and Meditory, link to the license, indicate if changes were made, and redistribute any derivative work under the same license.
- Copyright on articles is retained by the respective author(s), without restrictions. A non-exclusive license is granted to Meditory to publish the article and identify itself as its original publisher, along with the commercial right to include the article in a hardcopy issue for sale to libraries and individuals.
- By publishing in Meditory, authors grant any third party the right to use their article to the extent provided by the Creative Commons Attribution-ShareAlike 4.0 International license.
