Identifikasi kandungan formalin dan boraks pada pangan jajanan anak sekolah di Kota Yogyakarta

https://doi.org/10.22146/ijcn.115826

Agil Dhiemitra Aulia Dewi(1*), Any Guntarti(2), Agung Nugroho(3), Diah Puspitasari(4)

(1) Program Studi Gizi, Fakultas Ilmu Kesehatan, Universitas ‘Aisyiyah Yogyakarta, Indonesia
(2) Program Studi Farmasi, Fakultas Farmasi, Universitas Ahmad Dahlan Yogyakarta, Indonesia
(3) Program Studi Gizi, Fakultas Ilmu Kesehatan, Universitas ‘Aisyiyah Yogyakarta, Indonesia
(4) Program Studi Gizi, Fakultas Ilmu Kesehatan, Universitas ‘Aisyiyah Yogyakarta, Indonesia
(*) Corresponding Author

Abstract


Identification of formalin and borax in school snacks in Yogyakarta City

Background: Food safety in snacks consumed by schoolchildren is a critical public health concern within educational environments. Hazardous additives like formalin and borax, though prohibited, are still used to extend shelf life. Processed tofu, meatballs, sausages, and tempura are high-risk snacks due to their long shelf life and inadequate storage.

Objective: This study aims to determine the prevalence of formalin and borax in snacks at Muhammadiyah Elementary School and ABA Kindergarten in Yogyakarta City.

Methods: The study involved 31 schools across 10 subdistricts, using two-stage cluster sampling and a cross-sectional design. A rapid test kit qualitatively analyzed 96 snack items.

Results: Of 96 samples, 92 (96%) tested positive for formalin, and 4 (4%) tested negative. All samples tested negative for borax (100%).

Conclusion: A high prevalence of formalin was found in school snacks in Yogyakarta City, with no borax detected, underscoring the need for improved food safety monitoring and education.


Keywords


borax; food safety; formaline; Muhammadiyah primary education; school snack

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DOI: https://doi.org/10.22146/ijcn.115826

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