Borax Content of Meatballs in Market X Area Surabaya Indonesia
DOI:
https://doi.org/10.35882/ijahst.v3i6.302Keywords:
Meatball Texture Quality , Meatball Vendor , Organoleptic TestAbstract
Borax was still utilized in the process of making food, one of which was making meatballs. Meatball traders added borax to extend the short shelf life of meat and increase the chewy texture, as well as to give the meatballs a more white color. The research objective was to analyze the borax content of meatball samples in market X Surabaya, Indonesia in 2023. Analytical observational research method, the variables studied were the physical quality of meatballs and the borax content in meatballs. The object of this research was 12 meatballs sold by all vendors in Market X Surabaya, Indonesia. The results of the organoleptic test researched obtained 4 meatball samples (34%) with good assessment criteria, most of the 7 meatball samples (58%) with sufficient assessment criteria, and 1 meatball sample (8%) with poor assessment criteria. Laboratory test results 1 meatball sample (8%) contained borax, with physical characteristics of chewy texture, pale gray color, tart taste, and fishy smell. The conclusion of this studied was that 1 out of 12 samples had physical characteristics of meatballs containing borax and borax content was related to the organoleptic test with a significant valued of p-value = 0. 032. Suggestions for traders to used alternative ingredients to replaced borax, namely carrageenan (seaweed) to improved the physical quality of meatballs in terms of texture, color, and smell.
Downloads
References
Badan Standarisasi Internasional.2014. SNI 3818-2014. Syarat Mutu Bakso. Badan Standarisasi Nasional.
Menkes RI. Peraturan Menteri Kesehatan Republik Indonesia Nomor 033 Tahun 2012 Tentang Bahan Tambahan Pangan. Jakarta: Kemenkes Ri;2012.
Eryani, R. D. (2022). Bahaya Boraks Dan Formalin Dalam Makanan Bagi Kesehatan Dan Upaya Pencegahanya. Pendar Cahaya: Jurnal Pendidikan Dan Pembelajaran, Vol. 2, No. 1
Tarigan, S. W. (2021). Kemampuan Kurkumin Mendeteksi Boraks. Publish Buku Unpri Press Isbn, 1(1).
Harahap, F. S., Lubis, L. T., Pohan, H. M., Azizah, J., & Nurmi, A. (2022). Test Of Borax And Formaline On Snacks At Muhammadiyah Elementary School Padangsidimpuan City. BIOLINK (Jurnal Biologi Lingkungan Industri Kesehatan), 9(1), 33-41.
Suseno, D. (2019). Analisis Kualitatif dan Kuantitatif Kandungan Boraks Pada Bakso Menggunakan Kertas Turmerik, FT-IR Spektrometer dan Spektrofotometer Uv-Vis. Indonesian Journal of Halal, 2(1), 1–9.
Kusumafikri Gilang, D., Muid, A., & Sanubary, I. (2019). Rancang Bangun Alat Pendeteksi Bakso Mengandung Boraks Menggunakan Sensor Resistansi. Prisma fisika, 7(2), 115–118.
Hanifah, N., Dwiloka, B., & Pramono, Y. B. (2020). Pengaruh Berbagai Metode Thawing Daging Ayam Petelur Afkir Beku terhadap Kadar Air dan Tingkat Kesukaan Tekstur Bakso Ayam Effects of Various Thawing Methods of Frozen Post-Laying Hens on The Water Content and Favorite Level of Chicken Meatballs. Jurnal Teknologi Pangan, 4(2), 77–81.
Badarudin, M. I. (2019). Pengolahan Bakso Ikan Tenggiri (Scomberomorus Comersonni) Dengan Konsentrasi Tepung Tapioka Berdasarkan Uji Organoleptik Tenggiri Meatballs Fish Processing (Scomberomorus Comersonni) with Tapioca Flour Concentration Based on Organoleptic Test. Jurnal Teknologi Pangan, 1(2), 83–93.
Para, R. E., Tiven, N. C., & Liur, J. I. (2022). Kualitas Organoleptik Bakso Daging Ayam Yang Disubstitusi Dengan Daging Ikan Tuna (Thunnus sp). Jurnal Kalwedo Sains (KASA), 3(2), 75–83.
Hetharia, C., Loppies, Y., & Handu, H. (2021). Sifat Organoleptik Bakso Pada Berbagai Rasio Perbandingan Daging Sapi Dan Babi. Median: Jurnal Ilmu Ilmu Eksakta, 13(1), 15-23.
Johan Setiaries, V., Ritonga Azizah, R., & Rahmayuni. (2020). Pengaruh Penambahan Buah Nanas Terhadap Kualitas Kimia Dan Sensori Bakso Daging Ayam Kampung [Effect Pineapple Addition On Chemical Quality And Sensory Of Domestic Chicken Meatball]. Sagu , 19(1), 19–26.
Montolalu, S., Lontaan, N., Sakul, S., & Mirah, A. D. (2017). Sifat Fisiko-Kimia Dan Mutu Organoleptik Bakso Broiler Dengan Menggunakan Tepung Ubi Jalar (Ipomoea batatas L). Jurnal Zootek, 32(5), 158–171.
Ratnasari, D., Wening Kartika, D., Dewi, Y., & Qomariyah, R. N. (2021). Bakso Sapi Ikan Kembung Sebagai Alternatif Jajanan Sehat Tinggi Protein Untuk Anak Sekolah Dasar. Jurnal Ilmiah Gizi Dan Kesehatan (JIGK), 3(01), 9–16.
Saputrayadi, A., Asmawati, Marianah, & Suwati. (2018). Analisis Kandungan Boraks Dan Formalin Pada Beberapa Pedagang Bakso Di Kota Mataram. Jurnal Agrotek Ummat, 5(2), 107–116.
Pratiwi, T., & Hakiki Nur, D. (2021). Pengaruh Variasi Tepung Tapioka Terhadap Tingkat Kesukaan Bakso Ikan Bandeng (Channos Channos Forsk) Presto. Food Scientia : Journal of Food Science and Technology, 1(2), 131–141.
Badan Standarisasi Internasional.2011. SNI 2109-2011. Syarat Mutu Sodium Tripolifosfat Mutu Teknis. Badan Standarisasi Nasional.
Hendrarti, E. N., & Adiwinarto, G. (2018). Kajian Palatabilitas Bakso Berbahan Daging Sapi Segar Dan Daging Sapi Beku Impor Dengan Level Penggunaan Sodium Tripolifosfat Yang Berbeda. Journal of Livestock Science and Production, 2(1), 64–72.
Mussayadah, N., Abdiani, I. M., Imra, I., Awalin, S. N., Awaludin, A., & Pakpahan, N. (2020). Evaluasi Sensori Bakso Ikan Gulamah (Johnius spp.) dengan Penambahan Karaginan. Jurnal Teknologi Pengolahan Pertanian, 2(2), 20–26.
Irmalawati, I., & Novita, R. (2020). Bakso daging sapi dengan penambahan rumput laut sebagai alternatif makanan tinggi serat dan yodium. Jurnal SAGO Gizi Dan Kesehatan, 2(1), 53–59.
Suharyani, I., Rohadi, D., Kunaedi, A., Tomi, T., Arisandi, D., Fauziah, R. S., & Hasim, I. (2022). Berbagai Metode Analisis Kualitatif Dan Kuantitatif Boraks Dalam Sampel Makanan. Journal of Pharmacopolium, 4(3).
Ardianti, Y., Widyastuti, S., Rosmilawati, S. W., & Handito, D. (2018). Pengaruh penambahan karagenan terhadap sifat fisik dan organoleptik bakso ikan tongkol (Euthynnus affinis). Agroteksos, 24(3), 159-166.
Salman, Y., Syainah, E., & Rezkiah, R. (2018). Analisis Kandungan Protein, Zat Besi dan Daya Terima Bakso Ikan Gabus dan Daging Sapi. Jurnal Kedokteran Dan Kesehatan, 14(1), 63–73.
Warnelis, G. S., & Komala, R. (2023). Pemberian Tepung Talas (Colocasia Esculenta) Sebagai Substitusi Tepung Tapioka Terhadap Organoleptik Bakso Ayam. Jurnal Tropicalanimal, 1(1), 1–8.
Tiku, M., Tamal, M. A., & Imam, S. (2019). Test of Sodium Aluminate (Boraks) Content in Bakso in North Sangatta Sub-District (Case Study in Bakso Store). Hasanuddin Journal of Animal Science (HAJAS), 1(1), 12-18
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Liza Fajrin, Narwati Narwati, Marlik
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlikel 4.0 International (CC BY-SA 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
