KEAMANAN PANGAN PENTOL DAN TAHU BAKSO DI KECAMATAN SUKOLILO SURABAYA KAJIAN BORAKS DAN FORMALIN

Abstract

Pentol and tofu meatballs are widely consumed because the presentation is practical and easy to find in various places such as supermarkets, traditional markets and meatball stalls. Pentol and tofu meatballs are consumed by various groups of people, from children to the elderly. The seller aims to present meatball pentol and tofu in a way that appeals to customers in terms of appearance, color and taste. For this reason, some traders add borax and formalin as preservatives and elastic so that the meatballs and tofu meatballs produced are more supple, durable and affordable. This study aims to determine food safety standards for pentol products and meatball tofu circulating in Sukolilo District, Surabaya City. The method used in this research is qualitative and quantitative analysis by taking samples in seven sub-districts (Keputih, Gebang Putih, Klampis Ngasem, Menur Pumpungan, Nginden Jangkungan, Medokan Semampir and Semolowaru). From the qualitative and quantitative analysis of the presence of borax and formalin in the twenty samples of pentol and tofu meatballs, the results obtained were that all samples contained negative borax and all samples of pentol and fourteen samples of tofu meatballs contained positive formaldehyde which was harmful to health. The levels of formalin contained in the pentol samples ranged from 4.3 – 9.1 ppm while in the tofu and meatball samples it ranged from 6.42 – 10.11 ppm.