ANALISIS PENGAWET (BORAKS DAN FORMALIN) OLAHAN MAKANAN DI KAWASAN KABUPATEN SUMENEP SECARA ACAK

Abstract

Food additives (BTP) are mixed materials added to food in the manufacture, processing, preparation, treatment, packaging, storage or transportation of food to produce (directly or indirectly) with the aim of making the nature or form of food as expected. This study aims to qualitatively determine the status of borax and formalin in foods that contain borax and formalin and do not contain borax and formalin based on the place of origin of food in several processed products sold in Sumenep District and surrounding areas. The research method used Kurikumin paper, reagent FO2-1 formalin test as much as 1 spoon as an indicator and observed the color change. In the borax test using the KIT test, it showed that of the 6 samples tested there were 2 samples that were positive for borax, namely the Gapura cracker and Kasengan cracker samples. This was tested positive because of the change in litmus paper which turned red. The red color change is due to the formation of red rosocyanin compounds from boron and curcumin in an acidic atmosphere. While the formalin test from 4 samples all showed negative samples containing formalin.