Abstract
Bread is one type of food that is much in demand by the public because of its practical form and has various types of flavors, affordable prices and easy to get. To maintain bread more durable not easy to moldy and not easily damaged often added and abused preservatives such as borax. The research objective is to determine whether or not the borax content of commercial and traditional pillow bread in Blang Pidie District. The method used is qualitative with a flame test and color test using turmeric paper. The results showed that all traditional and commercial pillow breads using the flame test and color test methods of the 9 samples showed no positive results (+), meaning that none contained borax which was negative (-). Based on this study it can be concluded that, obtained in both the flame test and the color test on the content of borax on bread sold in Blang Pidie District all of the samples were negative (-) did not contain borax.
Highlights
PENDAHULUAN Pangan merupakan salah satu kebutuhan pokok yang mendasar untuk keperluan manusia
The results showed that all traditional and commercial pillow breads using the flame test and color test methods of the 9 samples showed no positive results (+), meaning that none contained borax which was negative (-)
Analisis Kandungan Boraks Pada Roti Tawar yang Bermerek dan Tidak Bermerek di Kelurahan Padang Bulan Medan
Summary
Sampel sebanyak 10 gram, dihaluskan kemudian dimasukkan ke dalam cawan porselin, juga ditambahkan 1 ml H2S04 (P), serta ditambahkan 5 ml methanol, kemudian di campur, nyalakan dengan api, dan jika terbentuk nyala api berwarna hijau florens positif adanya boraks (Efrilia et al, 2016). Kontrol Positif Uji Warna Sampel sebanyak 10 gram diblender sampai halus dan masukkan kedalam cawan porselin, ditambahkan sedikit boraks, ditambahkan 5 ml Na2CO3 10% dan diaduk rata, dipanaskan di atas nyala bunsen sampai hampir kering, diabukan ke dalam tanur listrik pada suhu 4000 C selama 3 jam, kemudian didinginkan di dalam desikator, dimasukkan ke dalam erlenmayer, ditambahkan air dan HCL 5N masing-masing 1 ml, kemudian di saring dan dimasukkan ke dalam tabung reaksi, ditambahkan 4 tetes Asam Oksalat jenuh, diletakkan kertas tumerik di atas mulut tabung reaksi, tuangkan 1 ml Etanol di atas kertas tumerik, diuapkan di atas penangas air sampai kering, dan bila terbentuk warna merah cherry (+) boraks, apabila pada sisa pengendapan ditambahkan NH4OH 0,1 N akan terbentuk warna hijau kehitaman (SNI 01-2894-1992). Hasil uji reaksi nyala api pada roti bantal yang komersil dan tradisional
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