DETECTION OF BORAX IN MEATBALL SNACKS USING CURCUMIN STICKS
Keywords:
Food additives, Borax, Turmeric, Curcumin, Curcumin stickAbstract
Borax is a food additive that is prohibited for use according to Indonesian Ministry of Health Regulation No. 033 of 2012. Food additives are only permitted if they do not damage the nutritional content of the food and do not contain harmful substances. Despite its prohibition, borax is still sometimes used as a preservative in foods such as meatballs to improve texture and shelf life. Borax can be identified using curcumin compounds derived from turmeric.This study aims to evaluate the effectiveness of curcumin compounds in curcumin sticks made from natural turmeric, tested at different time intervals of 1 minute, 5 minutes, and 10 minutes. The method used is an instrumental method with a laboratory approach, testing curcumin sticks on artificially prepared meatballs containing borax concentrations of 0.1%, 0.5%, and 1%. The results showed that curcumin sticks were able to detect 0.5% borax at 5 and 10 minutes, and 1% borax at 1, 5, and 10 minutes. It can be concluded that the higher the borax concentration, the faster the curcumin stick is able to detect it.
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