REVIEW: BERBAGAI METODE ANALISIS KUALITATIF DAN KUANTITATIF BORAKS DALAM SAMPEL MAKANAN

Ine Suharyani, Didi Rohadi, Aan Kunaedi, Tomi Tomi, Dian Arisandi, Rizqia Shafa Fauziah, Susan Julinar, Ibnu Hasim

Abstract


Sodium tetraborate (borax) is a food additive (BTM) prohibited to use as a preservative. The use of borax in food cause the negative impact on the body such as damage to the central nervous system, liver, and urinary system. Borax is often misused in foods such as meatballs, tofu, crackers and rice cakes. Various studies have been conducted to detect the presence of borax in food samples with different types. Based on the results of the journal search, the qualitative analysis method of borax can be carried out with the flame test, Turmeric Paper Method, color reaction with purple sweet potato filtrate and FTIR spectrophotometry. The most widely used method is the Turmeric Paper Method, which detects samples in various samples of meat and their products, tofu, crackers, noodles and rice cake. Meanwhile, the quantitative analysis performed only found two methods, namely alkalimetric titration using sodium hydroxide and UV-Vis spectrophotommetry.


Keywords


Borax, curcumin, rosocyanin, qualitative, quantitative

Full Text:

PDF (Indonesian)

References


Aryani T, Widyantara AB. Analisis Kandungan Boraks Pada Makanan Olahan Yang Dipasarkan Di Sekitar Kampus. J Ris Kesehat. 2018;7:106.

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.

Septiani T, Roswien AP. Analisis Kualitatif Kandungan Boraks Pada Bahan Pangan Daging Olahan dan Identifikasi Sumber Boron dengan FTIR – ATR. Indones J Halal. 2018;1:48.

Saputro AH, Fauziyya R. Analisis Kualitatif Boraks Pada Bakso Dan Mi Basah Di Kecamatan Sukarame, Sukabumi Dan Wayhalim. J Ilm Farm Farmasyifa. 2021;4:67–75.

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;6:43–50.

Nasution H, Alfayed M, Helvina -, F S, Ulfa R, Mardhatila A. Analisa Kadar Formalin Dan Boraks Pada Tahu Dari Produsen Tahu Di Lima (5) Kecamatan Di Kota Pekanbaru. Phot J Sain dan Kesehat. 2018;8:37–44.

Azmi AR, Masri M, Rasyid R. Uji Kualitatif Boraks Pada Beberapa Produk Kerupuk Ikan Yang Dijual Di Kota Padang Tahun 2018. J Kesehat Andalas. 2018;7:521.

Kresnadipayana D, Lestari D. Penentuan Kadar Boraks pada Kurma (Phoenix dactylifera) dengan metode Spektrofotometri UV-vis. J Wiyata. 2017;4:23–30.

Andini AS, Syuhriatin S, Maftuha D. Inventarisasi Bahan Tambahan Makanan (BTM) Penyebab Positif Palsu Pada Uji Kualitatif Boraks Dengan Filtrat Ubi Ungu (Ipomoea Batatas L). J Anal Med Biosains. 2020;7:87.

Arja, F. S., Darwis, D. & Santoni A. Isolasi, identifikasi, dan uji antioksidan senyawa antosianin dari buah sikaduduk (melastoma malabathricum l) serta aplikasi sebagai pewarna alami. J Kim Unand [Internet]. 2013;2:124–7. Available from: http://scholar.unand.ac.id/id/eprint/7546




DOI: http://dx.doi.org/10.36465/jop.v4i3.808

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Ine Suharyani, Didi Rohadi, Aan Kuniaedi, Tomi Tomi, Dian Arisandi, Rizqia Shafa Fauziah, Susan Julinar, Ibnu Hasim

p-ISSN: 2620-8563; e-ISSN: 2621-1521


Index:

RJI Main logo