REVIEW: BERBAGAI METODE ANALISIS KUALITATIF DAN KUANTITATIF BORAKS DALAM SAMPEL MAKANAN

Abstract

Borax (sodium tetraborate) is one of food additive that has been prohibited to use as a preservative. The use of borax in some food will cause the side effects on the body like a damage to the central nervous system, liver, and urinary system. Borax is often misused in foods such as meatballs, tofu, crackers and rice cakes. Various studies have been conducted to detect the presence of borax in food samples with different types. Based on the results of the journal search, the qualitative analysis method of borax can be carried out with the flame test, Turmeric Paper Method, color reaction with purple sweet potato filtrate and FTIR spectrophotometry. The most widely used method is the Turmeric Paper Method, which detects samples in various samples of meat and their products, tofu, crackers, noodles and rice cake. Meanwhile, the quantitative analysis performed only found two methods, namely alkalimetric titration using sodium hydroxide and UV-Vis spectrophotometry.