UJI KANDUNGAN BORAKS PADA BAKSO (Studi pada Warung Bakso di Kecamatan Sumbersari Kabupaten Jember)

Abstract

Health development is one of attempts to national development, held in all areas of life including the field of food. In general, the goals of food development are to provide adequate and quality food, prevent the public from a type of food that is harmful to health. Food management is always endeavored to produce preferable food and good quality products of food, one of the ways is by adding preservatives in some food products. Borax is one ingredient that is often added in some foods in order to make it more durable, have a more attractive appearance and taste supple. Some of the foods in which borax is often added are noodle, meatball, cracker. This research was intended to identify the content of borax in meatballs. This research was a type of descriptive study using cross sectional approach. Data were obtained from 35 meatball stalls spread over District of Sumbersari, Jember Regency. Making meatballs consisted of 4 processes; they are crushing meat, making dough, forming balls of meatball as well as boiling and packaging. Based on laboratory tests, it was found that of 35 meatball samples tested, none of them contained borax. To protect the public from food that contains harmful preservatives, it is necessary to hold supervision from the sources/producers of meat until the products are ready to be distributed or consumed by the public.

Keywords: meatballs, borax, harmful preservative