Edukasi Zat Aditif Makanan Berbahaya dan Analisa Boraks Menggunakan Kunyit Di Tlogomas, Lowokwaru, Malang
DOI:
https://doi.org/10.37150/jsu.v6i1.3035Keywords:
Borax,, turmeric, curcumin, rosocyanin, additivesAbstract
Borax is a hazardous chemical that is often used as a food additive, although its use has been banned in many countries, including Indonesia. Consumption of borax can cause cancer, kidney failure, liver disorders, reproductive system disorders, central nervous system disorders, and immune system disorders. Irresponsible manufacturers often add borax to meatballs, noodles, tofu, and crackers to make them chewier and last longer. Turmeric contains curcumin, which functions to break down the borax bond into boric acid and bind it into a reddish-brown rosocyanin chelate complex. The purpose of this community service program is to provide education about hazardous food additives, the characteristics of foods containing borax, the impact of borax consumption on health, and training on how to analyze borax using turmeric in Tlogomas, Lowokwaru, Malang. Education is carried out using lecture methods, discussions, demonstrations, and training on analyzing borax. It has been proven that this activity can increase participants' knowledge and skills in identifying borax in food by up to 92%.
References
Darmawati; Hendrik; Oktaviyani, S. (2022). Identifikasi Boraks pada Bakso Sapi: Kajian Fisikokimia dan Daya Simpan. Jurnal Sains Dan Teknologi Peternakan. https://ojs.unsulbar.ac.id/index.php/jstp
Fitri, M. A., Rahkadima, Y. T., Dhaniswara, T. K., A’yuni, Q., & Febriati, A. (2018). Identifikasi makanan yang mengandung boraks dengan menggunakan kunyit di Desa Bulusidokare, Kecamatan Sidoarjo, Kabupaten Sidoarjo. Journal of Science and Social Development, 1(1), 10.
Fitriana, A. S., & Royani, S. (2021). Abdi Implementasi Pancasila: Jurnal Pengabdian Masyarakat Pelatihan Identifikasi Formalin dan Boraks pada Makanan secara Sederhana di Kelurahan Pamijen Kabupaten Banyumas.
Gustini, S., Yulianis, Y., & Sutrisno, D. (2021). Analisis Boraks pada Jajanan Bakso di Kota Jambi. Jurnal Farmasi Dan Ilmu Kefarmasian Indonesia, 8(2), 156. https://doi.org/10.20473/jfiki.v8i22021.156-161
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
Lestari, Y.P.I. & Ramadani, R. (2022). Optimization of Solvent and Concentration of Turmeric (Curcuma longa Linn.) Extract for Strip-Test as Borax Detection Tool. International Journal of Social Science (IJSS), 1, 2798–4079. https://doi.org/10.53625/ijss.v1i6.1922
Muthi’ah, S. N., & Qurrota, A. (2021). Analisis kandungan boraks pada makanan menggunakan bahan alami kunyit. Artikel Penelitian, 2012, 13–18.
Putri, D. P., Yulianti, L. E., Susanti, N. D., & A Putri, S. K. D. F. (2023). Detection of borax on snacks for school children (cilok and siomay) in subang district. IOP Conference Series: Earth and Environmental Science, 1168(1). https://doi.org/10.1088/1755-1315/1168/1/012044
Rahma, C., & Hidjrawan, Y. (2021). Qualitative Identification of Borax Content in Meatball Snack-Rahma. In et al Jurnal Pangan dan Agroindustri (Vol. 9, Issue 1).
Reubun, Y. T. A., & Herdini. (2021). Analisis Boraks pada Mie Basah dan Mie Kering di Bekasi Utara dan Bekasi Timur dengan Spektrofotometri UV-Vis. Jurnal Ilmu Kefarmasian, 14(1), 1–4.
Suharyani, I., Rohadi, D., Kunaedi, A., Arisandi, D., Hasim, I., Shafa Fauziah, R., Jullinar, S., Tinggi Farmasi Muhammadiyah Cirebon, S., Cideng Indah No, J., & Barat, J. (2021). Review: Berbagai Metode Analisis Kualitatif Dan Kuantitatif Boraks Dalam Sampel Makanan. Review: Berbagai … Journal of Pharmacopolium, 4(3), 174–179.
Suseno, D. (2019). Analisis Kualitatif dan Kuantitatif Kandungan Boraks Pada Bakso Menggunakan Kertas Turmerik, FT – IR Spektrometer dan Spektrofotometer Uv -Vis. Indonesia Journal of Halal, 2(1), 1. https://doi.org/10.14710/halal.v2i1.4968
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. https://doi.org/10.33394/hjkk.v11i3.7777