Gambaran Kandungan Boraks pada Bakso di Kecamatan Patuk Tahun 2022

Suhaili, Arifudin (2022) Gambaran Kandungan Boraks pada Bakso di Kecamatan Patuk Tahun 2022. ["eprint_fieldopt_thesis_type_skripsi" not defined] thesis, Poltekkes Kemenkes Yogyakarta.

	Text 1. Awal (1).pdf Download (3MB)
	Text 2. Abstract.pdf Download (396kB)
	Text 3. Chapter I (1).pdf Download (3MB)
	Text 4. Chapter II (1).pdf Download (3MB)
	Text 5. Chapter III.pdf Restricted to Registered users only Download (3MB)
	Text 6. Chapter IV.pdf Restricted to Registered users only Download (3MB)
	Text 7. Chapter V.pdf Download (3MB)
	Text 8. References.pdf Download (3MB)
	Text 9. Appendices.pdf Restricted to Registered users only Download (3MB)
	Text 10. ARIFUDIN SUHAILI_P07133119016.pdf Restricted to Repository staff only Download (6MB)

Abstract

ABSTRACT Background. Food Additives are ingredients that are intentionally added to give additional taste, color and prolong the shelf life of the food. Food safety itself must be considered because it can have an impact on health. BPOM data in 2012, poisoning due to consuming food occupies the highest position, namely 66.7% compared to poisoning due to other causes, such as drugs, cosmetics, and others. Meatballs are one type of food product that is widely consumed by Indonesian people because meatballs are a relatively inexpensive alternative source of animal protein. Meatballs have a shelf life of no more than 1 day, this is the reason meatball traders use borax, so that the meatballs that are traded remain durable and can be resold the next day. Purpose. This study aims to determine the presence of borax in meatballs in Patuk District, Gunungkidul. Methods. The research method used in this research is a descriptive survey research. The object of the research was meatballs in Patuk District, Gunungkidul with 15 samples of meatballs. The study was conducted December 2021 – January 2022 examination of meatballs using the Borax Test-Kit Results. Of the 15 samples of meatballs observed, there were 7 samples which were suspected to have the physical characteristics of containing borax. Furthermore, an examination was carried out using the "Easy Test" method, it was found that from the 15 samples of meatballs tested, there was 1 sample of meatballs that was positive for borax (6.67%). Conclusion. 1 of 15 samples of meatballs in Patuk Sub-district, Gunungkidul contains borax. Keywords: meatball, borax, physical characteristics

Item Type:	Thesis (["eprint_fieldopt_thesis_type_skripsi" not defined])
Subjects:	T Technology > TD Environmental technology. Sanitary engineering
Divisions:	Poltekkes Kemenkes Yogyakarta > Jurusan Kesehatan Lingkungan > Program Studi DIII Kesehatan Lingkungan
Depositing User:	Mahasiswa Polkesyo
Date Deposited:	07 Oct 2022 03:24
Last Modified:	07 Oct 2022 03:24
URI:	http://eprints.poltekkesjogja.ac.id/id/eprint/10665

Actions (login required)

View Item