Yellow Noodles Research Articles

Determining Appropriate Number of Labors in Yellow Noodle SMEs Using K-Means Clustering Method: Meeting Demand While Minimizing Company Costs

Yellow noodle SMEs face the challenge of aligning their workforce with the fluctuating customer demand. Addressing this issue involves scaling up production staffing during peak yellow noodle demand. This study aimed to determine when and how much production labor should be added. Workforce expansion occurred through contractual arrangements during demand surges. This study used the K-Means clustering method to determine demand clusters. Each cluster underwent detailed analysis to calculate the precise number of required production workers. The study used the noodle sales in 2021–2022. Results showed that yellow noodle SMEs had eight permanent workers. Demand clusters were categorized into three classes. High-demand periods were observed in May and December, while moderate demand occurred in January, February, March, April, June, July, and August. September, October, and November constituted the low-demand cluster. Based on these findings, the study recommended adding one worker during high-demand and moderate-demand periods to maintain operational efficiency. Remarkably, no workforce additions were advised during the low-demand phase to optimize resource allocation and cost-effectiveness. In summary, this research addresses labor management challenges for yellow noodle SMEs. Leveraging data-driven approaches and cluster analysis offers SMEs a strategic framework to enhance workforce planning thereby improving operational efficiency and cost-effectiveness. Keywords: yellow noodle SMEs, workforce demand clustering, operational efficiency

Utilising Banana Peel as a Food Ingredient for Enhancing Nutritional Value of Yellow Noodles and Beef Patties

Bananas are one of the most popular fruits around the world. There are more than 150 different countries that have banana plantations. Most of the bananas can be either eaten raw or processed to become tasty banana products such as banana chips, banana cake or banana milk. However, a lot of consumption will make a lot of waste at the same time. Therefore, the high demand for bananas in the market causes the problem of environmental pollution due to the higher production of banana peel waste which is becoming serious nowadays. The wastes derived from bananas can be transformed into other useful products. Based on the result from proximate analysis, the chemical compositions of the banana peel are ash (7.0%), carbohydrate (71.0%), moisture content (8.9%), fat (13.0%), dietary fibre (35.9%), crude fibre (16.6%), and finally the protein (6.5%). From its chemical composition, the carbohydrate content of the banana peel is the highest among other components. Because of this high carbohydrate and fibre content, banana peels have the potential to become a nutritional ingredient to produce healthy food or beverage products. In this paper, the fibre content can be observed by the increase in the carbohydrate content. The results show that the addition of banana peel powder had helped to improve the nutritional value of fibre content for yellow noodles from 19.4% to 21.3% after 10% of banana peel powder (BPP) was added. However, the results of fibre content for each beef patties sample were not consistent and this may be due to the agglomeration of BPP in the patties. Nevertheless, the fibre content of patties which contain the highest value of BPP (6%) achieved the highest fibre content at the same time. In short, the pollution issue caused by the banana peel can be solved efficiently if humans can learn to manage the banana peel as a material, not a waste.

Utilization of Organic Waste as A Natural Detector of Formaldehyde on-Campus Snacks

The aim of this research is to reduce household organic waste through the use of organic waste as a natural detector of formaldehyde content in food snacks. The organic waste used in this study was red garlic skins, dragon fruit skins and purple sweet potato skins. This research is an experimental research. The stages of the research started with the extraction of anthocyanins from the three organic wastes, direct detection of formalin and detection of food ingredients. The formalin concentrations tested were 0.5%, 1%, 2%, 5% and 25%. Detection ability can be seen from the color change between control and formalin treatment. Garlic skin produces a red extract, dragon fruit skin produces an orange extract, and purple sweet potato skin produces a deep red extract. Test results on 20 samples of food snacks around the campus using the three organic waste extracts proved that all samples contained formaldehyde in varying concentrations. The highest 50% formalin content was found in yellow noodles and meatballs. The conclusion is that purple beetle skin, dragonfruit skin, and red garlic skin can be used as natural detectors for formalin in campus snacks.

Implementation of Activity Based Costing Method in the Yellow Noodle Industry

This study aims to determine the application of the activity based costing method on yellow noodle industry. The activity based costing method is aimed at presenting accurate of cost of products for management purposes, by carefully measuring the consumption of resources in every activity used to obtain maximum profit. This study uses a qualitative model with an evaluation approach, where the interactive model used is three procedures; data reduction, data presentation, and drawing conclusions or verification. Findings, in this study there are 2 inefficient production process activities, namely the activity of the yellow noodle drying process where the allocation of labor costs uses fixed costs and the process of weighing the yellow noodles which uses the same labors as the cost per unit is different. Based on the application of the activity based costing method, the two inefficient activities are converted into variable costs per unit and allocated in the parent process activity. The impact of allocation changes is an increase in profit per unit, from Rp. 6,475 per pack of yellow noodles to Rp. 7,167 per pack of yellow noodles.

Prediksi Persediaan Bahan Baku Makanan Menerapkan Algoritma Apriori Data Mining

The company's operational activities are inseparable from the supply of raw materials that must be met every day to meet consumer demand. The restaurant uses raw materials, namely vegetables, raw meat which includes beef and chicken, yellow noodles and soun noodles, and the main seasoning. Sales of food at this restaurant quite a lot in a day. This will produce sales data that will continue to grow every day, but this data is useless if it is not processed again to get the knowledge contained in the data. The Apriori algorithm is a method for finding patterns of relationships between one or more items from a dataset. Thus the pile of data that has been collected can produce a sales pattern, from which the customer's buying interest in food can be identified. From the results of research using a data sample of 18 items with a minimum of 20% Support and 50% Confidence, it produces 5 interesting rules with the highest Support reaching 33.33% and the highest Confidence reaching 100%.

Deteksi Boraks Dari Bahan Alami Ekstrak Kunyit Dan Penyuluhan Pada Ibu-Ibu Di Desa Sumber Jaya Kecamatan Timang Gajah Bener Meriah

Foods are characterized as having substances that are unfit for consumption because they have elements that are damaging to health. the existence of studies conducted by the Food and Drug Supervisory Agency that revealed the presence of hazardous preservatives like borax and formalin in components used to make street food, including meatballs, wet noodles, and salted fish that is sold in the market. The entire sample (100%) yielded negative findings for the borax test. The formalin test findings on 25 samples of noodles revealed that all 25 samples (100%) contained formalin, with a level of 4.71 mg/L. Since March 2015, tests have been done on food distributed near Aceh Besar. 98 food samples were evaluated during those three months and borax testing results for 18 of them. Yellow noodles, batagor, and fried meatballs are typically the ones with dangerous ingredients. The goal of the activity is to teach moms how to identify the presence of borax and formalin in snacks and to make them aware of the risks these substances represent to their health. research techniques using counseling and demonstration. From July 22 through July 24, 2017, the event took place in Sumber Jaya Village, Timang Gajah District, Bener Meriah Regency. A total of about 30 moms who were in groups for routine recitation and mothers of toddlers participated in the therapy. Results To be more persuasive, a food test kit is delivered to compare the outcomes of turmeric extract with those from current tools. In this service, the demonstration uses tools, including making a straightforward turmeric extract using a blender and filter. The use of visual aids helps the audience understand the demonstration's workings because they can observe and analyze actual objects. Making extracts is a technique used by respondents in counseling. The purpose of the practical exercise was to give the participants practice identifying formaldehyde and borax. Keywords: borax, formaldehyde, turmeric

Description of Borax in Wet Yellow Noodles at Pontianak Market

Wet Yellow Noodles is a popular cuisine because its convenient, and quick to prepare. Because the water content can reach 52%, the shelf life is limited. Borax is a preservative that can be used to extend the life of Wet Yellow Noodles, despite the fact that its use in food is prohibited. The aim of the study was to assess whether or not there was Borax in the Wet Yellow Noodles sold at the Pontianak City. The research was carried out in February-July 2021. Sample of this research is Wet Yellow Noodles which was purchased from the Pontianak City Market, and its a descriptive study conducted by observation. Total of 19 samples was observed, 6 samples of borax were negative, 9 samples of borax were positive with levels < 50 ppm, 4 samples of borax were positive with levels > 50 – 500 ppm. Total of 19 samples whose physical characteristics observed showed that 6 samples tended not to contain Borax, while 13 samples inclined to contain Borax. The expertise level of Wet Yellow Noodle traders at the Pontianak City Market, with good category of 10,5%, sufficient category of 36,9%, and less category of 52,6%. The attitude of the Mie Kuning Wet traders at the Pontianak City Market is described as having an excellent category of 42,1% and an adequate category of 57,9%. The conclusion from this study that the majority of the Wet Yellow Noodles samples tested were unhealthy to eat because they contained borax. Traders' understanding of the presence of borax in food is still quite limited.

Utilization of banana peel as functional ingredient in product development

The agro-food industry’s exponential growth of plant waste production is a critical global issue, taking into account its storage, disposal, environmental impact and potential health risks. However, by-product utilization of agricultural waste for the retrieval of added-value compounds offers new avenues for industrial production and waste management. The waste of banana primarily the peels are potentially a useful sources for substitution of value added product such as dietary fibers, bioactive components, including carotenoids, polyphenols, pro-vitamins as well as essential minerals. This project describes the types and the composition of raw banana peel wastes and the bioactive components of the peel, the processing methods and the possible application of banana peel flour (BPF). Of particular interest, the proximate analysis and physicochemical properties of potential BPF and the properties of the by-product are discussed. These informations were then used to identify types of food that is suitable for production industry. Then, the utilization of banana peel flour in beef burger patties, waffle ice cream cones and yellow noodles were chosen. The formulation of BPF were prepared in three different formulations: 2%, 4% and 6% for beef burger patties, 10%, 20% and 30% for banana peel noodle and 5%, 10% and 20% for waffle cone respectively. Overall, BPF substitutions in these food products have affected and improved high cooking quality, nutritional values, colour, texture and sensory characteristics relative to control.

Effect of Gamma Irradiation on Physicochemical Properties and Microbiological Quality of Yellow Noodle with Addition of Rice Bran

Irradiation is principally used as preservation to improve food shelf-life. The effect of gamma irradiation on physicochemical properties and microbiological quality of yellow noodles with addition of rice bran were observed. Wheat flour was replaced with rice bran at different levels (5%, 10%, 15%, 20%). The rice bran yellow (RBY) noodles were exposed to different irradiation doses (4 kGy, 6 kGy 8 kGy) using Cobalt-60. Gamma irradiation significantly decreased the pH, moisture content, hardness, lightness and redness; whereas significantly increased the breaking length of RBY noodles. Total plate count of RBY noodles stored at 8°C was observed on day 0, 3, 5 and 7. No bacterial growth was observed at dose 6 kGy and 8 kGy on day 5 and 7. Micrograph of RBY noodles under SEM at 500x magnification showed that different gamma irradiation dose and replacement of rice bran resulted in small changes on starch granules. Additionally, increment of rice bran showed significant increase in moisture content, breaking length, redness, cooking yield and cooking loss; but significantly decreased the water activity at high dose, hardness, lightness and yellowness. In conclusion, irradiation positively impacted the microbiological quality and incorporation of rice bran gave positive effect on the cooking yield.

KAJIAN KANDUNGAN BAHAN TAMBAHAN PANGAN BERBAHAYA 2018– 2019 SE-KOTA PEKALONGAN DAN IMPLEMENTASI PERDA KOTA PEKALONGAN NOMOR 07 TAHUN 2013

Supervision of food safety in Pekalongan City in 2010-2012 shows 6.27% of food contains 
 hazardous food additives. Pekalongan City Government policies related to food safety are 
 contained in Pekalongan City Regional Regulation Number 7 of 2013, but their implementation has 
 not been studied. The research objective was to further identify types of food co ntaining dangerous 
 hazardous food additives, to further identify the implementation of Pekalongan City Regulation No. 
 07 of 2013, and further identify the knowledge and attitudes of food producers in Pekalongan City. 
 This research design is a combination of quantitative and qualitative studies. The results of the 
 research further identified that the types of food that were most often found to contain hazardous 
 food additives were dangerous for the types of preservatives (formalin and borax), namely 
 meatball, indi and cilok types of food; yellow noodles; and terinasi (teri Medan); and otak-otak, 
 while the dangerous hazardous food additives types of dye (Rhodamin B and Methanil Yellow) are 
 Krupukuseg red colored; powdered seasoning; krupuk useg yellow colored; and pudding. 
 Pekalongan City Regulation No.7 of 2013 concerning the Prohibition of the Use of Hazardous 
 hazardous food additives, has been well implemented, but not optimal. Some of the knowledge and 
 attitudes of producers in Pekalongan City already know about food safety.
 Keywords: Hazardous food additives, food safety, local regulations

Contents of Boric Acid in Noodles and Processed Foods

Boric acid is commonly used as pesticides, antifungal and antiseptics. It was also used as a food preservative to prolong the shelf life and enhance the food texture. In Malaysia, the addition of boric acid during food processing is prohibited due to its detrimental effect on health. In this study, noodles and fish-based processed food from different manufacturers were analysed for their boric acid concentrations by using the curcumin method. The results showed that there was high concentration of boric acid found in the noodles and fish-based processed food samples. The amount of boric acid detected in yellow noodles varied over the four weeks and amongst manufacturers. A similar pattern was also observed for ‘kuey teow’ (flat rice noodle) and ‘kolok’ noodle. The highest amount of boric acid concentrations was found in ‘kuey teow’ followed by yellow noodles and ‘kolok’ noodle. There was also inconsistency in the concentration of boric acid in fish cakes, fish balls and crab sticks. For fish-based products, crab stick contained the highest amount of boric acid followed by fish ball and fish cake. Even though the addition of boric acid to food is banned in Malaysia, the results of this study showed that boric acid is still being used as a food preservative in food manufacturing.

Tinjauan Yuridis Terhadap Tindak Pidana Perdagangan Mie Kuning Basah dengan Menggunakan Bahan Formalin (Putusan Nomor 2796/Pid.Sus/2018/PN Mdn)

The practice of trading yellow noodles is often done by numerous irresponsible sellers because one of the chemicals they use as preservative is a very harmful substance, which is formalin. If consumed, formalin may cause allergy, cancer, stomach irritation, blood vomiting, and also death. Despite the fact that formalin is forbidden to be added in any kind of food products, it is still commonly found and being used by producers to ensure their goods last longer, stay fresh and can be sold with cheap prices. In this case, sellers or producers are more profit oriented and set aside customer’s health or safety. By using normative juridical research method, the writers intend to find out the liability which traders are held for selling formalin-preserved yellow noodles. In addition, legal protection to the victims who consumed it should be taken into account. National Agency of Drug and Food Control also have role in watching over and supervising food products that contain formalin. Criminal offenders will be given sanction as they have violated Consumer Protection Law. The result of this research shows that the traders are fined as much as Rp 2.000.000 (two million rupiah) for breaking Consumer’s Law Constitution Number 8 Year 1999 article 62 paragraph (1) and article 8 paragraph (1).

Effect of gamma irradiation on physicochemical properties and microbiological quality of wet yellow noodle fortified with water spinach (Ipomoea aquatica)

Effect of gamma irradiation on physicochemical properties and microbiological quality of wet water spinach yellow (WYS) noodles were investigated. Water spinach has been substituted with the wheat flour at level 5%, 10% and 15% and irradiated at 0 kGy, 3 kGy, 5 kGy and 7 kGy with a dose rate of 34 Gy/minutes by using Cobalt-60. Gamma irradiation significantly decreased the cooking yield, hardness and lightness while significantly increased cooking loss and breaking length of WYS noodles. All doses of irradiation did not affect the moisture content, pH, water activity, greenness and yellowness of the noodles. Cross sections of WYS noodles were observed under VPSEM at 500X magnification and irradiation gave little changes to starch granules. Increasing substitution level of water spinach and irradiation dose showed elongated and clumped together. Moisture content and color of yellow noodles increased gradually on increasing the level of water spinach substituted. However, a decreasing trend was observed in breaking length, hardness, lightness and yellowness. Total plate counts of the WYS noodles that stored at 27°C were examined at day 0, 3 and 5. It showed that certain dose such as 7 kGy of irradiation able to reduce the bacteria count in noodles. On day 5, most of the samples showed high bacteria count more than 108 CFU/g was not safe to be consumed. In conclusion, gamma irradiation and substitution of water spinach gave significantly effect cooking properties, textural properties and lightness while no effect on moisture content, pH, water activity, greenness and yellowness of WYS noodles.

The impact of sodium carbonate on physico-chemical properties and cooking qualities of starches isolated from alkaline yellow noodles

The physicochemical and cooking properties of wheat starch isolated from alkaline yellow dough treated with sodium carbonate (Na2CO3; 0–3.2 g/100 g) were investigated. With increasing Na2CO3 addition, swelling power increased from 7.28 to 10.70 g/g. X-ray diffraction showed no changes in crystalline patterns while the relative crystallinity decreased from 30.11% to 23.13%. Differential scanning calorimetry results suggested that alkaline salt shifted the gelatinization peak of starch to higher temperatures. The values of pasting viscosity and pasting temperature in alkali-treated starch increased and decreased, respectively. Farinograph results revealed the strengthened structure of dough with alkali-treated starch that was manifested by an increase in the dough development time and dough stability time. Cooking loss and rehydration values of noodles prepared from alkali-treated starch increased by 42% and 36%, respectively. The results suggested that Na2CO3 affected starch crystalline structure, swelling power, gelatinization, pasting properties, starch-gluten interactions and cooking characteristics of noodle products.

OPTIMIZATION OF NOODLE FORMULATION USING COMMERCIALIZED EMPTY FRUIT BUNCH PALM OIL CARBOXYLMETHYL CELLULOSE (CMC) AND FLOURS WITH DIFFERENT PROTEIN CONTENT

Carboxylmethyl cellulose (CMC) is extracted from empty fruit bunches of oil palm, which usually comes from industrial waste. The focus of this research is to recycle cellulose from the oil palm tree to produce a food product which is noodles. In this research, the noodles were produced from commercialized CMC (0 – 2%) by using 15 different formulations with different types of flour such as high protein flour, wheat flour and low protein flour which provides an added factor to improve texture. Proximate, physicochemical analysis and sensory test were conducted in order to determine the noodle’s nutrient content, colour, texture and acceptance level among the consumer panels. Based on the proximate analysis, high protein flour produced noodles that were similar to the positive control product which was a commercialized yellow noodles (Mi Kuning Rakyat). Fat, crude fiber, moisture and ash content did not show a significant difference among the formulation tested (p>0.05) because the CMC used and different types of flour with different protein content used did not affect them. The compression test that was used to analyze texture in the physicochemical analysis revealed that Formulation 3 (F3), which was made up from high protein flour and 1% (w/w) CMC, had highest hardness with a mean score of 3.13 ± 0.06N and was significantly different (p<0.05) in comparison with other 14 formulations. This indicates that the use of high protein flour helps in the formation of gluten network in the noodles while an optimum amount of CMC (1.0%) gives a good texture to the noodles. For hedonic test, Formulation 4 (F4), which was made up of 1.5% (w/w) CMC and high protein flour which contain 11.5-13.5% of protein, has a highest acceptance level for consumer due to a good taste and a better texture. Therefore, the integration of high fibrous flour from an empty fruit bunch of oil palm in the form of commerciallized CMC with flours with different protein content into noodle formulation can produce an improved noodles' quality that have higher acceptance level among the consumers.

Processing of Parboiled Wheat Noodles Fortified with Pulsed Ultrasound Pomegranate (Punica granatum L. var. Malas) Peel Extract

The main objective of this study was to improve the antioxidant properties of parboiled wheat noodles (salted and yellow alkaline noodles) by adding different concentrations of pomegranate peel extract (PPE) into the noodle formulations (0, 0.75, and 1.50%) in order to produce the acceptable new product. The total phenolic contents and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity varied from 4.07 to 8.61 mg GAE/g and from 23.20 to 95.16%, respectively. The white salted noodle fortified with 1.50% PPE had the highest antioxidant activity among all prepared noodles. The fortified noodles showed significant (p ≤ 0.05) differences in terms of color and textural properties as compared to the control noodle. The fortified white salted noodles had a light brown color with a soft texture, whereas the fortified yellow alkaline noodles were substantially darker and harder than the white salted noodles. The fortified white noodles had a shorter optimum cooking time than the yellow noodles. The addition of PPE to the formulation of both noodles led to a reduction of pH. The current study revealed that the fortified noodles had more homogeneous and compact microstructure than the control noodle. There was no significant difference (p > 0.05) between the overall acceptability of both fortified noodles.

Effect of watermelon rind powder on physicochemical, textural, and sensory properties of wet yellow noodles

ABSTRACTThe physical, chemical, and sensorial properties of the control noodle (WRP0), noodles incorporated with watermelon rind powder (WRP) at the levels of 50, 100, and 150 g/kg (WRP5, WRP10, and WRP15, respectively), were investigated. Ash, crude fiber, crude fat, carbohydrate, and total phenolic content (TPC) of WRP-containing noodles increased gradually on increasing the level of replacement compared to the control. However, a decreasing trend was observed in moisture and protein contents. Incorporation of WRP in noodles did not affect the lightness value and cooking yield. However, the yellowness and greenness indices increased gradually on increasing the level of powder substitution compared to the control. A decreased trend was observed for the firmness, cooking loss, and pH values on increasing the level of replacement. Sensory evaluation results showed that WRP10 had the highest acceptability.

Crossmodal associations and subjective ratings of Asian noodles and the impact of the receptacle

We investigated the crossmodal associations that people hold for Asian noodles, and the influence of the plateware/receptacle. Chinese participants viewed online photographs of natural, red, green, and yellow noodles presented in bowls or plates made from ceramic, glass, paper, or stainless steel. In Experiment 1, the participants reported the first taste/flavour that came to mind, and rated their feelings and taste/flavour expectations concerning the noodles. In Experiment 2, the participants had to choose a taste term from a list to indicate the first taste that came to mind, and rated their feelings about the noodles. The results of both experiments revealed that the red noodles tended to be associated with a spicy taste/flavour; whereas the yellow noodles were often associated with a savoury taste/flavour, and rated as looking more familiar and pleasant than either the red or green noodles. The receptacles used to present the noodles did not influence the observed colour-flavour associations. However, the material of the receptacles appeared to interact with the colour of the noodles in terms of influencing people’s subjective ratings of, and taste/flavour expectations concerning, the noodles. These findings therefore demonstrate the complex interactions that can occur between the colour of the product and the type/material of the receptacle on people’s expectations regarding the taste/flavour of Asian noodles in the Asian marketplace.

Mycotoxin co-occurrence in rice, oat flakes and wheat noodles used as staple foods in Ecuador

The co-occurrence of aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2), ochratoxin A (OTA), deoxynivalenol (DON), fumonisin B1 (FB1), zearalenone (ZEN), and HT-2 and T-2 toxins in the main Ecuadorian staple cereals (rice, oat flakes, and yellow and white wheat noodles) was evaluated. A ultra high performance liquid chromatography/time-of-flight mass spectrometry (UHPLC/TOFMS) method was developed and validated to screen for the presence of these mycotoxins in those cereal matrices. Matrix-matched calibration curves were used to compensate for ion suppression and extraction losses and the recovery values were in agreement with the minimum requirements of Regulation 401/2006/EC (70–110%). For most mycotoxins, the LODs obtained allowed detection in compliance with the maximum permitted levels set in Regulation EC/2006/1881, with the exception of OTA in all cereals and AFB1 in yellow noodles. Extra target analysis of OTA in oat flakes and wheat noodles was performed by HPLC with fluorescence detection. High rates of contamination were observed in paddy rice (23% DON, 23% FB1, 7% AFB1, 2% AFG1 and 2% AFG2), white wheat noodles (33% DON and 5% OTA) and oat flakes (17% DON, 2% OTA and 2% AFB1), whereas the rates of contamination were lower in polished rice (2% AFG1 and 4% HT-2 toxin) and yellow noodles (5% DON). Low rates of co-occurrence of several mycotoxins were observed only for white wheat noodles (5%) and paddy rice (7%). White noodles were contaminated with DON and/or OTA, while combinations of AFG1, AFB1, DON and FB1 were found in paddy rice. Yellow noodles were contaminated with DON only; oat flakes contained DON, OTA or AFB1, and polished rice was contaminated with AFG1 and HT-2 toxin.

Risk and Health Effect of Boric Acid

Problem statement: Boric acid is a pesticide usually used to kill mites, fungi, plants and insect including fleas, termites, cockroaches and wood decay fungi. Besides, it was also used in many fields such as food preservative, in newborn baby’s nurseries and antiseptic. Many reports indicated that boric acid poisoning occurred due to the misuse of household product and illegal use of boric acid in food product. In this study, the concern issue was the usage of boric acid that may lead to boric acid poisoning. Approach: This review had shown some information for boric acid such as its usage, the existent method for detection of boric acid in food. Besides, this review also discussed about the toxicology and pharmacokinetic of boric acid and the health impact of boric acid on human and animal. Result: Previous studies showed that food products such as yellow noodles contain boric acid. The boric acid level in most foods was different among the factory and the production period. It is due to the lack of standard measurement during the processing. Conclusion: Since boric acid was harmful to human health and may cause poisoning, hence, the control and the awareness of the usage of boric acid especially in food should be increased. There are numerous methods available for quantification of boric acid such as mannitol titration technique, colorimetric method. Accordingly, the analysis of boric acid is essential.