<span>Formaldehyde and Boris acid are dangerous preservatives which are added to many types of food by irresponsible traders Formaldehyde is used because the price is relatively cheap and it can make food last a long time, while borax can also increase suppleness and give a savory taste. The use of formaldehyde and borax additives violates RI Regulation No. 033 of 2012 concerning prohibited food additives. The danger of continual exposure to formaldehyde and borax can cause respiratory irritation, nausea, vomiting, diarrhea, cell changes / cell death that can lead to cancer and death. The purpose of this study was to determine the presence of formalin in several types of food circulating in the city / district of Pekalongan from 2018 to 2019. The samples used were wet noodles, meatballs, salted fish, tofu, and brains. Formalin testing was carried out qualitatively using Schiff reagents by observing the color changes that occur. And qualitative testing of borax by flame test and turmeric test. The results showed that in 2018 and 2019 the level of use of formalin was high with a percentage above 40% and the use of boric acid around 12.5-13.33% so it could be said to be unfit for consumption and not good for health.</span>

ABSTRAKCabai rawit merupakan komoditas unggulan yang banyak dibutuhkan masyarakat Indonesia. Komoditas ini mudah mengalami kerusakan seperti susut bobot, turunnya kandungan vitamin C, warna memudar, dan pembusukkan sehingga menyebabkan umur simpannya berkurang. Proses penyimpanan yang tidak tepat menyumbang sekitar 30% kerusakan cabai rawit. Tujuan penelitian ini adalah merancang alat hypobaric storage yang dapat menurunkan tingkat respirasi produk hortikultura dan kadar gas etilen sehingga memperpanjang umur simpan cabai rawit. Alat ini terdiri dari beberapa komponen yaitu storage room, reservoir tank, vacuum pump, control penel, dan meja penyangga. Metode penelitian yang dilakukan adalah perancangan dan pengujian alat serta uji kualitas cabai. Hypobaric storage menggunakan tekanan -60 sampai (-55) kPa dan suhu 22,9 °C. Hasil penelitian meliputi rancang bangun hypobaric storage, otomatisasi instrumen berjalan baik, dan cabai rawit yang disimpan dengan hypobaric storage memiliki susut bobot, kadar air, dan vitamin C sebesar 3,28%; 1,05%; dan 12,91%. Perubahan parameter susut bobot, kadar air, dan vitamin C pada refrigerator adalah 6,66%; 6,8%; dan 48,61%, sedangkan pada suhu ruang memiliki hasil 9,7%; 15,98%; dan 52,17%. Hal ini menunjukkan bahwa Hypobaric storage for Chili mampu menjaga kualitas cabai rawit dibanding dengan penyimpanan suhu ruang dan refrigerator.Kata kunci: Cabai rawit; hypobaric storage; rancang bangun penyimpanan, kualitas mutu ABSTRACT Chili is a superior commodity that is much needed by Indonesian people. This commodity is susceptible to damages such as weight loss, decreased vitamin C content, color fades, and decay, which causes reduced shelf life. An improper storage process accounts for about 30% damage to chili. The objective of the research was designing a chili storage tool based on the hypobaric system which can decrease the respiration rate and ethylene gas, thus expending the shelf life. This tool consisted of several components, namely storage room, reservoir tank, vacuum pump, control panel, and a table. The research method included design and instrument, also pepper quality testing. Hypobaric storage used a pressure of -60 (-55) kPa, and a temperature of 22.9 °C. The results showed that the hypobaric storage design, instrument automation ran well, and the chili with hypobaric storage had minimal weight loss, water content, and vitamin C degradation, at 3.28%, 1.05%, and 12.91%. Parameters alteration based on entitlement with refrigerator were 6.66%, 6.8%, and 48.61%, whereas with room temperature the results were 9.7%, 15.98%, and 52.17%. Hypobaric storage for Chili was able to keep the chili quality better than room temperature and refrigerator.

<p>Cosmetics play an important role for a woman so that many women do various ways to beautify themselves, including by using cosmetics. In the era of globalization, people's cosmetic needs are increasing, so the circulation of cosmetic products tends to increase. This triggers competition among producers to offer superior products that can attract consumers. This competition is the cause of the emergence of unscrupulous producers to abuse active substances that are prohibited in cosmetics such as rhodamine B dye. its use is prohibited because the impact can be detrimental to the user. The purpose of this study was to determine the Rhodamine B dye in cosmetic preparations in several types of preparations circulating in the Pekalongan Region. In this study, descriptive research method was used, namely qualitative identification of samples in the laboratory using thin layer chromatography to determine the presence of Rhodamine B dye by applying the concept of Green Chemistry. In principle, Green Chemistry is an effort to apply research methods that develop chemical processes and environmentally friendly chemical products. The results of the study stated that from 17 samples, 3 samples were declared positive for containing Rhodamine B in the samples coded BB, LC and ED. The research results obtained can be used as a reference for the public to be more careful and thorough in choosing cosmetics.</p>