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Pengujian Kandungan Boraks dan Formalin Pada Makanan Dengan Menggunakan Simple Methods Di Kelompok PKK Km. 13 Pondok Meja

DOI:

https://doi.org/10.22437/jkam.v3i2.8475

Keywords:

Boraks, formalin, pengawet

Abstract

Dewasa ini boraks dan formalin banyak sekali digunakan dalam industri makanan, seperti: dalam pembuatan mie basah, tahu putih, tahu kuning, bakso, sosis, dan ikan asin. Padahal zat kimia ini merupakan bahan beracun dan bahan berbahaya bagi manusia sehingga sangat dilarang digunakan sebagai bahan baku makanan. Kebanyakan masyarakat mengira bahwa pengujian boraks dan formalin dalam makanan yang dapat dibuktikan kebenarannya, harus dilakukan di laboratorium sehingga memerlukan biaya mahal, padahal ada beberapa cara sederhana yang dapat dilakukan tanpa harus melakukannya di laboratorium. Sehingga perlu adanya alternatif cara identifikasi kandungan boraks maupun formalin pada makanan dengan cara yang sederhana (simple method) dan bisa dilakukan di rumah menggunakan bahan-bahan yang ada di sekitar kita tanpa harus dilakukan di laboratorium dengan menggunakan bahan-bahan kimia. Dalam kegiatan ini, alternatif yang bisa dilakukan yaitu menggunakan kunyit untuk identifikasi boraks dan getah pepaya muda untuk identifikasi formalin. Target kegitan pengabdian kepada masyarakat yang ingin dicapai adalah : (1) memberikan pengetahuan tentang bahaya boraks dan formalin bagi kesehatan; (2) memberikan informasi melalui penyuluhan tentang ciri-ciri makanan yang mengandung boraks dan formalin; (3) pelatihan tentang pengujian bahan makanan yang mengandung boraks dan formalin menggunakan simple method; (4) mitra mempu menerapkan cara pengujian boraks dan formalin di kehidupan sehari-hari sehingga kesehatan keluarga lebih terjamin.

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References

1. Menkes RI. 1976. Peraturan Menteri Kesehatan RI No 329/Menkes/PER/XII/76 tentang Produksi dan Peredaran Makanan, Jakarta: Depkes
2. Menkes RI. 1988. Peraturan Menteri Kesehatan RI No 722/Menkes/PER/XII/88 tentang Bahan Tambahan Makanan, Jakarta: Depkes
3. Menkes RI. 1996. Peraturan Menteri Kesehatan Nomor : 472/ Menkes/ Per/ V/ 1996 tentang Pengamanan Bahan Berbahaya Bagi Kesehatan, Jakarta: Depkes
4. Winarno, F. G., Rahayu, T.S., 1994. Bahan Tambahan untuk Makanan dan Kontaminan. Jakarta: Pustaka Sinar Harapan
5. Winarno, F. G., 1991. Kimia Pangan dan Gizi. Jakarta: PT. Gramedia Pustaka Utama

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Published

2019-12-31

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How to Cite

Pengujian Kandungan Boraks dan Formalin Pada Makanan Dengan Menggunakan Simple Methods Di Kelompok PKK Km. 13 Pondok Meja. (2019). Jurnal Karya Abdi Masyarakat, 3(2), 140-145. https://doi.org/10.22437/jkam.v3i2.8475

Issue

Vol. 3 No. 2 (2019): Volume 3, Nomor 2, Desember 2019

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Articles

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