Identification of borax and formaldehyde content in meatballs traded in Mandonga Wet Market and Lawata Market, Kendari City in 2024
Public Health Studies Program, Faculty of Public Health, Halu Oleo University, Indonesia.
Research Article
World Journal of Advanced Research and Reviews, 2024, 22(01), 1319–1328
Publication history:
Received on 05 March 2024; revised on 15 April 2024; accepted on 18 April 2024
Abstract:
Bakso is one of the traditional processed meat products that is very popular and favored by all levels of society. The use of BTP in food is done because BTP can maintain or improve the quality of shelf life. Borax and formaldehyde include abuse of hazardous materials that are often used as BTP because both can cause health problems in humans. This study aims to determine the content and levels of borax and formaldehyde preservatives found in meatballs circulating in Mandonga Wet Market and Lawata Market, Kendari City. The sampling method used in this study was total sampling. Samples were analyzed qualitatively using Test-Kit and quantitatively using Uv-Vis Spectrophotometry. The results showed that out of 40 samples of meatballs traded in Mandonga Wet Market and Lawata Market in Kendari City, 2 samples (Mandonga Wet Market) contained borax, namely sample X2-Y1-9 with levels of 8.39 mg/g and X2-Y1-10 with levels of 10.73 mg/g and 3 samples (Lawata Market) contained formalin, namely sample X1Y2-5 with levels of 17.09 mg/g, X1Y2-9 with levels of 18.92 mg/g, and X1Y2-10 with levels of 20.99 mg/g.
Keywords:
Meatballs; Borax; Formalin; Test-Kit; Spektrofotometri UV-Vis
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