STUDI KEAMANAN PANGAN LONTONG DI SENTRA PRODUKSI BANYU URIP SURABAYA KAJIAN KANDUNGAN BORAKS DAN FORMALIN

Abstract

Food are basic need for everyone. As the population increases, the need for food also increases, for this
reason humans develop food technology to increase food production in order to meet their increasing food needs.
Food to meet basic needs must be healthy. Healthy food may not contain ingredients or contaminants that may
endanger health, including prohibited Food Additives (BTP) and disease-causing microbes or their toxins, but
instead contain compounds that support health. Lontong is a rice dish cooked in water and have a soft and chewy
texture. Traders add borax and formalin as preservatives and elastic to make the lontong more supple, durable
and affordable. This study aims to determine food safety standards in lontong production in lontong village Banyu
Urip Surabaya. It is suspected that the lontong at the Banyu Urip lontong production center in Surabaya City
contains borax and formalin. The method used in this research is qualitative and quantitative research. Samples
were taken from 30 producers in the Lontong production center Jl. Banyu Urip Lor No. 10, Kupang Krajan, Kec.
Sawah Surabaya. The data obtained was analyzed qualitatively by comparing the results of each rice cake
analyzed, including the content of borax, formalin and organoleptic tests. From the qualitative and quantitative
analysis of the presence of borax and formalin in the 30 samples of rice cake, it was found that all samples
containe negative borax and positive containe formaldehyde which is harmful to health.