Analisis Kualitatif Kandungan Boraks pada Bakso yang Dijual di Pajak USU Padang Bulan Medan

Abstract

Background: The rise of news about the misuse of harmful chemicals as food

additives for food and beverage products that are not in accordance with their use has made the public uneasy. Meatballs are a very popular food for people of various ages. Meatballs is a processed meat product, either beef, chicken, fish or shrimp with a mixture of flour. Curently, some meatball seller add borax to the meatballs, with the aim of making the meatballs more chewy, savory, and inhibit the growth of microoganisms so that the shelf life is longer and the sales results increase. Meatballs containing borax, if consurned continiously for a long time, can have a negative impact on health effects.

Objective: This study aims to analyze qualitative meatball samples that sold at USU Padang Bulan Medan Tax on borax content.

Method: Samples were taken from 6 meatball stalls in USU Padang Bulan Tax The field consists of 3 chicken meatballs and 3 beef meatballs. Experiments performed by extracting the sample with 3 repetitions of each the sample, then the results of the obtained filtrate are qualitatively tested. Testing with curcumin paper is done with the addition of HCl. Testing with the flame test is performed with the evaporated filtrate added with H2SO4(p) and methanol, then burned. Testing with AgNO3, the filtrate it is added with AgNO.

Result: The results of this study show that all meatballs do not contain borax.

Conclusion: The meatballs tested did not contain borax