EDUKASI SANTRI PONDOK PESANTREN IMAM SYAFI’I GENTENG BANYUWANGI MENGENAI CARA ANALISIS KANDUNGAN BORAKS MENGGUNAKAN KUNYIT

Eka Yunita Wulandari; Adisa Oktafiani; Sinta Nuriyah Putri Ayu

doi:10.35316/assidanah.v4i2.181-188

Eka Yunita Wulandari Teknologi Laboratorium Medis STIKES Banyuwangi
Adisa Oktafiani Teknologi Laboratorium Medis STIKES Banyuwangi
Sinta Nuriyah Putri Ayu Teknologi Laboratorium Medis STIKES Banyuwangi

10.35316/assidanah.v4i2.181-188

Abstrak

Borax (Na2B4O7.10H2O) is white crystals, odorless, thermostable substance and a derivative of Boron. Borax is used to preserve wood, braze metal, and kill cockroaches. Unfortunately, borax is misused as a food preservative. Borax testing in the laboratory is carried out using chemicals and laboratory equipment that most people do not have. Turmeric can be used as a borax indicator because it contains curcumin which can react with borax. It is important to educate people about the dangers of borax in food and to test the borax in food using turmeric. This activity was carried out through a lecture, participatory learning, and discussion. The activity began with a lecture; practical demonstration and hands-on using turmeric juice, turmeric paper, and a toothpick with turmeric infuse; and discussion. The results of the questionnaire showed that this activity improved understanding about the danger of borax, borax test method in the laboratory, and a simple borax test using turmeric. It was concluded that the knowledge of the students of the Imam Asy-Shafii Islamic School on the dangers of borax was increased. The students were able to practice the analysis of borax content in food using turmeric. It was expected that the students and caregivers of Islamic boarding schools can use turmeric to select borax-free foods to ensure the food quality.

##plugins.generic.usageStats.downloads##

##plugins.generic.usageStats.noStats##

Referensi

Berliana, Ana, Jenal Abidin, Nadia Salsabila, Nyimas Syifa Maulidia, Rahma Adiyaksa, and Valentina Febryani Siahaan. “Penggunaan Bahan Tambahan Makanan Berbahaya Boraks Dan Formalin Dalam Makanan Jajanan: Studi Literatur.” Salink 1, no. 2 (2021): 64–71.

Juwita, Agnes, Yulianis Yulianis, and Mukhlis Sanuddin. “Uji Boraks Pada Beberapa Kerupuk Mentah Dari Pasar Tradisional Kota Jambi.” Jurnal Sains dan Kesehatan 3, no. 3 (June 30, 2021): 464–469.

Male, Yusthinus T, Dewi H Rumakat, Eirene G Fransina, and Jusuf Wattimury. “Analisis Kandungan Boraks Dan Formalin Pada Bakso Di Kota Ambon.” Biofaal Journal 1, no. 1 (2020): 37–43.

Muthi’ah, Sari Niswatul, and Qurrota A’yun. “Analisis Kandungan Boraks Pada Makanan Menggunakan Bahan Alami Kunyit.” Biosains : Jurnal Ilmiah Biologi 1, no. 1 (2021): 13–18.

Napitupulu, Linda Hernike, and Hafizhatul Abadi. “Analisis Zat Berbahaya Boraks Dan Rhodamin B Pada Jajanan Bakso Bakar Yang Dijual Di Beberapa Sekolah Dasar Di Kecamatan Medan Denai.” Jurnal Kesehatan Global 1, no. 1 (2018): 21–27.

Nasifah, Rianun. “Analisis Kandungan Boraks Pada Lontong Dan Kue Lupis Yang Dijual Di Tiga Pasar Tradisional Kota Semarang.” Universitas Muhammadiyah Semarang, 2017.

Nurlailia, Arifatul, Lilis Sulistyorini, and Septa Indra Puspikawati. “Analisis Kualitatif Kandungan Boraks Pada Makanan Di Wilayah Kota Banyuwangi.” Medika Gizi Kesmas 10, no. 2 (2021): 254–260.

Oktaviani, Ira, and Alexsander Yandra. “Preventive Approach: Bahaya Boraks Dan Cara Mengidentifikasi Makanan Yang Mengandung Boraks.” DINAMISIA - Jurnal Pengabdian Kepada Masyarakat 1, no. 1 (2017): 23–28.

Reubun, Yonathan Tri Atmodjo and Herdini. “Analisis Boraks Pada Mie Basah Dan Mie Kering Di Bekasi Utara Dan Bekasi Timur Dengan Spektrofotometri UV-Vis.” Jurnal Ilmu Kefarmasian 14, no. 1 (2021): 1–4.

Suseno, Dedy. “Analisis Kualitatif Dan Kuantitatif Kandungan Boraks Pada Bakso Menggunakan Kertas Turmerik, FT-IR Spektrometer Dan Spektrofotometer Uv-Vis.” Indonesian Journal of Halal (2019): 1–9.

Yoshida, Watabiki, Tokiyasu, and Ishida. “Determination of Boric Acid in Biological Materials by Curcuma Paper.” Nihon Hoigaku Zasshi 43, no. 6 (1989): 497–501.