ANALISIS KANDUNGAN BORAKS (Na2B4O7 10 H2O) PADA ROTI TAWAR YANG BERMEREK DAN TIDAK BERMEREK YANG DIJUAL DI KELURAHAN PADANG BULAN KOTA MEDAN TAHUN 2012
Abstract: Analysis of Borax
(Na2B4O7 10 H2O) in Branded and Unbranded White Bread Which is Sold in Padang
Bulan Subdistrict Medan 2012. White bread is one of perishable foods. Wheat
flour as white bread ingredients containing high starch and it is a source of
nutrients for microorganisms. Therefore, it is required the addition of
presentatives into the white bread dough to extend the usage period. Harmful
food additives should not be present in food. One of them is borax. The purpose
of this research was was to determine whether there is borax in branded and
unbranded white bread that is sold in Padang Bulan Subdistrict, Medan.The
research was a descriptive survey to determine the presence of borax in branded
and unbranded white bread.The results showed that laboratory test result with
flame test methods and the reaction of curcumin, there was no branded and
unbranded white bread containing borax.Presentative which used in some white
bread is calcium propionate and acetic acid. Food additives such as
emulsifiers, acidity regulator and bread improver including packaging and
storage procedure can affect the quality and usage period of white bread.It can
be concluded that white bread is safe to consume because it does not contain
borax for the purpose of preservation. However, there should be supervision,
counseling by the relevant agencies (Departement of Health) on food Additives
which are safe for consumption to producers and consumers. Consumers are
expected to be wise in choosing food products. To producers are expected to
include the label expiration date, license from Health Departement/ BPOM, as
well as a complete composition on white bread packaging as information to
consumers who will buy white bread.
Penulis: Imee Syorayah Pane,
Devi Nuraini Santi, Indra Chahaya
Kode Jurnal: jpkesmasdd130107
