Examination of Borax in Meatballs: Qualitative Analysis

Norainny  Yunitasari; Fanny  Dalmayanti; Diah Ratnasari

doi:10.22146/jfps.22713

Norainny Yunitasari Department of Pharmacy, Faculty of Health, Universitas Muhammadiyah Gresik, East Java, Indonesia
Fanny Dalmayanti Department of Pharmacy, Faculty of Health, Universitas Muhammadiyah Gresik, East Java, Indonesia
Diah Ratnasari Department of Pharmacy, Faculty of Health, Universitas Muhammadiyah Gresik, East Java, Indonesia

DOI: https://doi.org/10.22146/jfps.22713

Keywords: borax detection, qualitative analysis, food safety, turmeric extract

Abstract

Borax is a chemical that is hazardous to health and is often misused as a food additive. The addition of this chemical is to make food chewier and more durable. It is important to test the presence of borax in snacks around us. The purpose of this study was to test the presence of borax in meatballs sold in the town square in one of the cities in East Java. The test method was carried out qualitatively, namely organoleptic test, AgNO₃ test, turmeric extract test, and borax test kit. The results showed that all meatball samples tested positive for borax. Organoleptically, meatballs containing preservatives do not easily become soft (remain chewy), do not give off a bad smell for longer, and do not grow mold easily. This kind of research is important to anticipate the emergence of diseases due to borax abuse.