Sosialisasi Identifikasi Bahan Tambahan Boraks Pada Kerupuk Di Kabupaten Karimun
Abstract
One of the most produced food products was crackers. Crackers can be made from fish, shrimp, cuttlefish, and others, and cab be sold to improve the community’s economy. For improving the quality and durability of processed seafood products, food additives were added, on of which is preservatives. The problems was occured in the community were: 1) there were still food products that used borax as a preservative, 2) there was no education on how to identify borax in crackers, 3) provide education about the dangers of preservatives to health. The methods used in this activity were: 1) laboratory test for testing with flame test, and 2) the socialization step
Downloads
References
Kementerian Kesehatan. (2012).Peraturan Menteri Kesehatan Republik Indonesia Nomor 033 Tahun 2012 tentang Bahan Tambahan Pangan. [Internet]. [diunduh 2017
Oktober 3].
Mau,J.L.,Chen,C.P.,and Hsieh,P.C. (2001). Anitimicrobial Effects of Extracts from Chinese chive, cinnamon, and cornifructus. J.Agric.Food Chem, 49: 183-188.
Velickovic,D.T.,Randjelovic,N.V.,Ristic,M.S.,Smelcerovic,A.,and Velickovic,A. (2002). Chemical Composition and Antimicrobial Action of the Ethanol Extracts of Salvia pratensis L., Salvia glutinosa L. and Salvia aethiopis L. J. Serb.Chem.Soc., 67(10): 639-646.
Eka, R. (2013) Rahasia Mengetahui Makanan Berbahaya. Jakarta: Titik Media Publisher.
Amir,S., Sirajuddin,S., dan Zakaria. (2014) Analisis Kandungan pada Jajajnan Andak di SDN Kompleks Lariangbangi, Makasar. J.Inhagizi. 10(3); 9-14
Saparinto, C.,Hidayati,D. 2006. Bahan Tambahan Pangan. Yogyakarta: Kanisius.
Nasution, A, 2009. Analisa Kandungan Boraks pada Lontong di Kelurahan Padang Bulan Kota Medan. Skripsi. FKM USU, Medan.
See,A.W. (2010). Risk and Health Effect of Boric Acid. American Journal of Applied Sciencies, 7(5): 620-627.
Halim dan Azhar,A. (2012). Boron Removal From Aquaous Solution Using Curcumin-Aided Electrocoagulation. Middle-East Journal of Scientific Research, 11(5): 583-588
Wisnu C., (2006). Analisis dan Aspek Kesehatan Bahan Tambahan Pangan, Penerbit Bumi Aksara, Jakarta, 1-7; 10-12
Cahyadi, W. (2008). Analisis dan Aspek Kesehatan Bahan Tambahan Pangan Ed ke-2. Bumi Aksara Jakarta.
Tomaska, L.D. and Brooke-Taylor, S. (2014). Food additives: food additives-general. Di dalam: Motarjemi Y, Moy GG, Todd EC, editor. Encyclopedia of Food Safety. Volume 2. Academic Pr. San Diego, California, USA. pp. 449-454
See, A.S., Salleh, A.B., Bakar, F.A., Yusof, N.A.,Abdulamir, A.S. and Heng, L.Y. (2010) Risk and health effect of boric acid. Am. J. Appl. Sci. 7(5):620-627
Suhanda, R. 2012. Higiene Sanitasi Pengolahan dan Analisa Boraks pada Bubur Ayam yang Dijual di Kecamatan Medan Sunggal Tahun 2012. Skripsi. Universitas Sumatera Utara, Medan.
Kabu, M., Tosun, M., Elitok, B. and Akosman, M.S. (2015). Histological evaluation of the effects of borax obtained from different sources in different rat organs. Int. J. Morphol. 33(1):255-261
Harborne, J.B. 1987. Phytochemistry Methods. New York: Wiley
Aji, C. M. 2010. Karakterisasi Trayek pH dan Spektrum Absorpsi Kubis Ungu (Brassica oleracea L). Laporan Penelitian FMIPA UNY: Yogyakarta