Qualitative test for the presence of borax in cilok sold in several locations in Bondowoso sub-district

Authors

  • Mohammad Edwinsyah Yanuan Putra Politeknik Negeri Jember
  • Emi Kurniawati Politeknik Negeri Jember

DOI:

https://doi.org/10.31764/jafp.v3i2.20498

Keywords:

borax, cilok, turmeric paper

Abstract

Cilok is a food product from West Java made from cassava flour, meat and spices. This product is very popular among the people of Bondowoso Subdistrict, Bondowoso Regency. Unfortunately, there are some cilok sellers who have indicated that they add borax in the processing process to extend the shelf life of the cilok. In fact, borax should not be consumed as it can be harmful to human health. This study aims to determine the presence of borax in cilok sold by vendors at various locations in the Bondowoso sub-district. This type of research is descriptive. The sampling technique used was cluster sampling. The samples used in the study were cilok sold by 4 cilok sellers at different locations in Bondowoso District, Bondowoso Regency. The data analysis technique used in this study was qualitative descriptive analysis. The results showed that all four cilok samples tested were negative for borax and therefore safe for consumption. This shows that cilok sellers are aware of good and safe food processing.

References

Andalia, R. (2022). Identifikasi Kandungan Boraks Pada Cilok Di Wilayah Kota Banda Aceh. Jurnal Sains Dan Kesehatan Darussalam, 2(1), 23–27. https://doi.org/10.56690/jskd.v2i1.41

Efrilia, M., Prayoga, T., & Mekasari Akademi Farmasi IKIFA, N. (2016). Identifikasi Boraks dalam Bakso di Kelurahan Bahagia Bekasi Utara Jawa Barat dengan Metode Analisa Kualitatif Identification of Boraks in Meatball Which Sell at Kelurahan Bahagia Bekasi West Java with a Kualitative Analysis Methode. Jurnal Ilmiah Ibnu Sina, 1(11), 113–120.

Handayani, S., & Agustina, N. W. (2018). Cemaran Boraks Pada Cilok Yang Dijual Di Lingkungan Sekolah Dasar. Jurnal Farmasi Sains Dan Praktis, 4(2), 49–52. https://doi.org/10.31603/pharmacy.v4i2.2321

Harimurti, S., Bariroh, I. H., Setiyawan, A., Permatasari, R. I., Putri, F. D., & Fajriana, L. Y. (2020). Identification of the Spread of Borax Use in Meatball Skewers in Bantul District, Special Region of Yogyakarta. Journal of Pharmaceutical Sciences and Community, 17(2), 120–130. https://doi.org/10.24071/jpsc.002369

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. https://doi.org/10.22236/farmasains.v6i2.2855

Jannah, M., & Walid, M. (2023). Identifikasi Kandungan Formalin dan Boraks Pada Mie Kwetiau yang Beredar di Kecamatan Ulujami dan Comal Kabupaten Pemalang. Jurnal Ilmiah JKA (Jurnal Kesehatan Aeromedika), 9(1). https://doi.org/10.58550/jka.v9i1.195

Jayadi, L., Sabila, N., Studi, P. D., Farmasi dan Makanan, A., Kesehatan Kementerian Kesehatan Malang, P., & Kesehatan Kementerian Kesehatan Malang Jl Besar, P. (2023). Analisis Kandungan Formalin dan Boraks Pada Bakso dan Tahu di Wilayah Kota Malang. Journal Syifa Sciences and Clinical Research (JSSCR), 5(2), 283–294.

Male, Y. T., Rumakat, D. H., Fransina, E. G., Wattimury, J., Kimia Fakultas Matematika dan Ilmu Pengetahuan Alam, J., Pattimura, U., & Perikanan dan Ilmu Kelautan, F. (2020). Analisis kandungan boraks dan formalin pada bakso di Kota Ambon Analysis of Borax and Formldehyde Content in Meatballsin Ambon City. Biofaal Journal, 1(1), 37–43.

Rohmah, N. K., & Handayani, S. (2013). Kajian Kemanan Pangan Pentol Cilok Di Desa Blawirejo Kecamatan Kedungpring Lamongan. E-Journal Boga, 2(1), 58–65.

Saputrayadi, A., Asmawati, A., & Marianah, M. (2018). Analisis Kandungan Boraks dan Formalin Pada Beberapa Pedagang Bakso di Kota Mataram. IJECA (International Journal of Education and Curriculum Application), 5(2), 1. https://doi.org/10.31764/ijeca.v0i0.1971

Sari, I. P., Yanti, F. A., Saefullah, D. I., & Yunianto, B. T. (2021). Identification of borax in meatballs at Ciroyom Market, Bandung City, Indonesia. Journal of Sustainability Science and Technology, 1(1), 44–51. https://doi.org/10.23960/josst.v1i1.8

Septiani, T., & Roswien, A. P. (2018). Analisis Kualitatif Kandungan Boraks Pada Bahan Pangan Daging Olahan dan Identifikasi Sumber Boron dengan FTIR – ATR. Indonesia Journal of Halal, 1(1), 48. https://doi.org/10.14710/halal.v1i1.3403

Susanti, E., Ramadhan S., Fernando, A. dan O. M. (2023). Penggunaan Sari Umbi Ubi Ungu (Ipomea batatas L) Sebagai Pendeteksi Boraks Pada Bakso Kuah di Desa Pandau Jaya Siak Hulu. Jurnal Akademi Farmasi Prayoga, 8(2), 30–35.

Taslima, K. P., Iskandar, A., & Savitri, S. (2022). Perancangan Buku Resep Makanan Olahan Aci Sebagai Media Pengenalan Jajanan Khas Sunda Dengan Fotografi. ATRAT: Jurnal Seni Rupa, 10(2), 149–154.

Tubagus, I., & Citraningtyas, G. (2013). Identifikasi Dan Penetapan Kadar Boraks Dalam Bakso Jajanan Di Kota Manado. PHARMACON Jurnal Ilmiah Farmasi – UNSRAT, 2(04), 142–148.

Wahyuningsih, S., Nurhidayah, & Melinda, T. (2022). Uji Kualitatif Kandungan Boraks Pada Cilok Yang Di Jual Di Lingkungan Karang Jangu Kota Mataram. Jurnal Sanitasi Dan Lingkungan, 3(1), 216–222.

Widiati, B., & Wahyuningsih, S. (2023). Analysis of Borax Content in Meatballs that are Sold in The Karang Jangu Environment. Hydrogen: Jurnal Kependidikan Kimia, 11(3), 227–232.

Zuzito, A. A. (2017). Sensitivitas Stik Ekstrak Kurkumin Sebagai Indikator Pendeteksi Boraks. Poltekkes Bengkulu.

Downloads

Published

2023-12-31

Issue

Section

Articles