UJI SENSITIVITAS TESTER KIT OF BORAX PADA BAKSO DAGING SAPI

Abstract

Food is a source of nutrients that have important roles in life processes. The process and the management objectives and the development of food should be able to create quality food products and is free from harmful substances such as borax. This research aims to develop a simple tool to test the content of borax in meatballs faster, effective, inexpensive, simple, and applicable, thereby providing security to people in getting food halalan toyyiban and more selective in choosing food. The study consisted of three phases, namely the immersion process tooth pick in the extract curcumin with different soaking time is 0 minutes, 15 minutes, 30 minutes, 45 minutes and 60 minutes, where the results of the first phase of this process is called Tester Kit of Borax. The second phase is making meatballs by using the experimental method completely randomized design, where treatments include the addition of borax in dough balls consisting of 5 treatments       (0%, 1%, 2%, 3%, 4% and 5 % borax of the weight of the dough) with three replications. Phase III study is testing the sensitivity Tester Kit of Borax to the meatballs with the addition of borax in different concentrations. The results showed that prolonged submersion tooth pick in the curcumin extract to produce a long saffron and soaking time does not cause the color difference in the tooth pick. Tester Kit of Borax is able to detect the content of borax in meatballs are indicated by a color change from yellow to orange to red brick after a tooth pick inserted in the meatballs for 2-3 minutes. Based on the results of this study concluded that the Tester Kit of Borax is very sensitive to detect the content of borax in meatballs with a level of 1%. The higher the level the addition of borax in meatballs and then change the color of red brick on the Tester Kit of Borax increasingly clear.

Keywords: Meatballs, borax, curcumin, toothpick, testerkit