Identification Of Borax Using Qualitative Methods In Bakso Snacks In Kota Manna District

Abstract

Meatballs are a food that is very popular with the public, from children to adults. In the processing of meatballs, food additives (BTP) are often added which can make the meatballs more chewy and extend the shelf life. One type of BTP added is borax. Borax is stated as a hazardous material and is prohibited for use in making food. The purpose of this study was to determine the presence or absence of Borax in Meatballs sold in Kota Manna District, South Bengkulu Regency. The research method used was an experimental qualitative test including organoleptic sample tests, tumper paper tests, and AgNO3 solution tests. The population in this study was meatballs sold in Kota Manna District, totaling 10 samples. The results obtained from the organoleptic test were negative because the shelf life was only 1 day, the shelf life on the 2nd and 3rd days the meatball samples began to rot and become slimy and even moldy. The tumper paper test obtained negative results and the AgNO3 solution test also obtained negative results. The conclusion of the study was that 10 meatball samples sold in Kota Manna District, South Bengkulu Regency were negative for containing borax