Penggunaan Bahan Tambahan Pangan Berbahaya (Boraks) Pada Bakso Tusuk Yang Dijual Di Sekolah Dasar Kecamatan Salo Kabupaten Kampar

Sari, Nila

doi:10.36085/avicenna.v15i2.830

Cited by 3 publications

(2 citation statements)

References 1 publication

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“…Penelitian tentang penggunaan pengawet dan bahan berbahaya lainnya telah banyak dilakukan. Diantaranya adalah penggunaan boraks dan formalin pada makanan/jajanan di Sekolah Dasar (Sajiman dkk, 2015;Sari, 2020). Berdasarkan survei yang dilakukan oleh Kaligis dkk (2017) kepada pedagang bakso tusuk di Lingkungan Sekolah Dasar Kecamatan Wenang dan Kecamatan Malalayang Kota Manado, diketahui pengetahuan, sikap, dan tindakan 30 responden terhadap penggunaan boraks dan formalin pada bakso tusuk.…”

Section: Pendahuluanunclassified

Sosialisasi Uji Makanan/Jajanan Mengandung Boraks Pada Wali Murid Siswa Sdit Darul Falah Tebuireng Jombang

Dian Anisa Rokhmah Wati,

Nur Muflihah,

Nailul Izzati

et al. 2022

ABIDUMASY

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The misuse of borax as a food additive is still often found in food/snacks, including in the elementary school environment. Therefore, the community service team of Faculty of Engineering, Hasyim Asy'ari University took the initiative to disseminate information about the risks of borax misuse and how to detect the presence of borax in a food. This community service program aims to socialize to the public about the use of turmeric as an ingredient to test foods containing borax in a simple way. This is socialized to the public, especially the guardians of SDIT Darul Falah Cukir Jombang. The final target of this community service program activity is to increase public awareness about the importance of monitoring the food eaten by their children so that the development of children is well maintained. Based on the results of this community service, it is known that the socialization carried out could provide knowledge to the community about the meaning and importance of healthy food for student development and provide knowledge about how to test food easily, in an effective and efficient way.

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Section: Pendahuluanunclassified

Sosialisasi Uji Makanan/Jajanan Mengandung Boraks Pada Wali Murid Siswa Sdit Darul Falah Tebuireng Jombang

Dian Anisa Rokhmah Wati,

Nur Muflihah,

Nailul Izzati

et al. 2022

ABIDUMASY

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“…Examples of natural additives include colorants from pandan and turmeric leaves, sweeteners from sugar, and preservatives from salt. Synthetic food additives include colorants, sweeteners, preservatives, flavor enhancers, antioxidants, aroma enhancers, and acidity regulators (Sari, 2017). Food additives that are popular among the general public should not only be nutritionally healthy and taste good, but also fulfill a specific physiological role in the body (Apriliani et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Ethnobotany of Plants as Traditional Food Additives by the Community in Sitellu Tali Urang Jehe Sub-District Pakpak Bharat District

Syahfitri,

Idris,

Idami

2023

SAINSTEK

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Ethnobotany is a science that studies the relationship between humans and plants. This study aims to find out what types of plants are found and used as food additives traditionally, to find out which plant organs will be used as food additives traditionally, and to determine the cultural significance index/Cultural Significance Index (ICS) plants used as traditional Food Additives (BTP) in Sitellu Tali Urang Jehe District. This research is qualitative research and quantitative research. Qualitative research was carried out by calculating the presentation of plant species, and plant organs and calculating cultural interest index values, while qualitative research was carried out by participatory observation, where the researcher was involved in the informants' daily activities. The results of the study obtained 7 typical traditional plants used as food additives namely Rhinacanthus sp, Acmella oleracea (L.) R.K. Jansen, Curculigo sp, Zanthoxylum piperitum, Etlingera elatior J, Allium schoenoprasom and Solanum sp. Based on the research results, it can be concluded that there are 26 plant species belonging to 13 families. Plant organs used in food additives are: Leaves 27%, Rhizomes 23,1%, Fruits 34,6%, Stems 3,8% and Tubers 11,5%. The calculation of the ICS value of shallot plants has the highest preference or importance value among other plants, namely 50, while cassava leaves and lime recipes have the lowest importance value among other plants, namely 4.

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Analysis of Factors of the Use of Food Additives in the Elementary School

Asyfiradayati,

Astuti,

Ambarwati

et al. 2024

AMNT

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Background: Merchants sell a variety of food for schoolchildren. In an attempt to make the food they offer more enticing and long-lasting, dealers frequently add food additives, sometimes prohibited food additives which is against the law. Predisposing conditions affect the addition of additives to snacks. Objectives: The study aimed to determine the factors that influence the addition of food ingredients not allowed by snack vendors in snacks sold around elementary schools Methods: This study used a survey approach with a cross-sectional design. The 99 traders that made up the study's sample were chosen randomly. The use of food additives was the dependent variable and the independent variables were gender, education, knowledge, age, and length of selling. Test kits were used in laboratories to analyze snack samples sold by traders in order to identify food additives (formalin, borax, Rhodamine B, and Yellow Methanol). Multivariate, bivariate, and univariate analysis were used in the research process. The multiple logistic regression with 95% Confident Interval and chi-square statistical tests were employed in this investigation. Results: The number of snacks checked by test-kit with the result was 21.2% of snacks containing prohibited food additives with a good level of knowledge on the sword as much as 52.5%. The results of the chi-square test statistics for knowledge (p=0.001), age (p=0.010), length of sale (p=0.022) was related to the use of prohibited food additives. The results of multivariate analysis showed that knowledge was the most influential factor in the use of food additives. Conclusions: Traders' knowledge about the use of food additives was the main factor, besides that relate factors were age and length of selling.

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Penggunaan Bahan Tambahan Pangan Berbahaya (Boraks) Pada Bakso Tusuk Yang Dijual Di Sekolah Dasar Kecamatan Salo Kabupaten Kampar

Cited by 3 publications

References 1 publication

Sosialisasi Uji Makanan/Jajanan Mengandung Boraks Pada Wali Murid Siswa Sdit Darul Falah Tebuireng Jombang

Sosialisasi Uji Makanan/Jajanan Mengandung Boraks Pada Wali Murid Siswa Sdit Darul Falah Tebuireng Jombang

Ethnobotany of Plants as Traditional Food Additives by the Community in Sitellu Tali Urang Jehe Sub-District Pakpak Bharat District

Analysis of Factors of the Use of Food Additives in the Elementary School

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