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IDENTIFIKASI PENGAWET DAN PEWARNA BERBAHAYA PADA BUMBU GILING Bagya Mujianto; Angki Purwanti; Siti Rismini
Jurnal Ilmu dan Teknologi Kesehatan Vol 1 No 1 (2013): September
Publisher : Poltekkes Kemenkes Jakarta III

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Abstract

The research aims at investigating on the presence of formalin, boraks and hazardous colours (rhodamin B and methanyl yellow) in varios blended cooking spices. The population on this reserch are all banded cooking spices sellers. The amount of samples are 234 items and were analyzed in food labolatory, Health of Politechnic Jakarta III. Form those 234 item samples consisting of 12 kinds of cooking spices found that 1 out of 36 blended chili (2.7%) consist borat, 84 out of 112 blended cooking spices (76.5%) consist formalin, and 4 out of 36 blended chili (11.1%) consist rhodamin B. No methanyl yellow was found in the samples. Guidance and inspection should be improved, especially for the sellers in Pondok Gede and Bantar Gebang market. People are suggested to avoid using blended cooking spices sold in the market.
KANDUNGAN BESI AIR SUMUR DI PERUMAHAN HUMA AKASIA JATIWARNA - PONDOK MELATI, BEKASI Bagya Mujianto; Angki Purwanti; Siti Rismini
Jurnal Ilmu dan Teknologi Kesehatan Vol 2 No 2 (2015): Maret
Publisher : Poltekkes Kemenkes Jakarta III

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Abstract

Water with high concentration of iron (Fe) or mangan (Mn) is not clean, easily change itscolor into brownish, and smelly. Household water for drinking, bathing, and washing shouldmeet requirement mentioned in the Regulation of Ministry of Health number 416Menkes/Per/IX/1990 and 492Menkes/Per/IV/2010. It is said that maximum iron concentrationpermitted for clean water is 1 mg/l (Kepmenkes), while for drinking water is 0,3 mg/l .Thisresearch aims to analyze the iron concentration of the wells water fromHuma AkasiaHousing Complex, Jatiwarna Pondok Melati, Bekasi. The sample was dry season waterfrom 119 wells in4 blocks area. The iron wasanalyzed through atomic absorptionspectrophotometric (AAS), followed by correlation test. The research found that the averageof iron concentration was 0.217 mg/l, with minimum was 0.10 mg/l, and maximum was 3.68mg/l. There are 16 wells (13.4 %) contain iron concentration that do not meet governmentrequirement for clean water. The correlation test between iron concentration and the wellsdepth found P value was 0.018 with correlation value was 0.228. Therefore, for alpha 0.05can be concluded that deeper wells produce a higher iron concentration in its water. Highiron concentration is resulted from the well with more than 30 metres in depth.
PENGARUH WAKTU PERENDAMAN IKAN ASIN SELAR KUNING (Selaroides leptolepis) DALAM AIR LERI PEKAT TERHADAP DEGRADASI FORMALIN Angki Purwanti; Tri Prasetyorini; Bagya Mujianto
Jurnal Ilmu dan Teknologi Kesehatan Vol 5 No 1 (2017): September
Publisher : Poltekkes Kemenkes Jakarta III

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (144.474 KB) | DOI: 10.32668/jitek.v5i1.54

Abstract

From the previous study formalin in salted pepetek fish can be degraded by 66% after soaking in leri water for 60 minutes. The magnitude of formalin degradation depends on the type of salted fish and the concentration of leri water . This study aims to obtain an optimal immersion time from formalinized selar kuning salted fish, to produce maximum formalin degradation but still good in terms of organoleptic.Samples of selar kuning salted fish are made by soaking 2 kg of selar kuning fish in formalin 10% for 24 hours. Drained and re-soaked in 40% salt solution for 12 hours then dried under direct sun. Formaldehyde levels were determined after the sample was immersed in concentrated leri water with time variations (0.10, 20, 30 and 40) minutes. Measurement of formalin content was done colorimetrically with chromotropic acid reagent at λ 540 nm. Organoleptic selar kuning salted fish samples are still good after soaking 40 minutes inconcentrated leri water. The average content of formalin after soaking in concentrated leri water during (0, 10, 20, 30 and 40) minutes was (13.94, 11.44, 10.03, 10.82 and 13.31) ppm and its formalin degradation was (0, 17.92, 28, 22 and 4.48)%. When the immersion time is more than 20 minutes then the formalin content in the sample rises again due to re-forming the bond between aldehyde groups in formalin with proteins present in salted fish. The optimal immersion time in optimal concentrated water for selar kuning salted fish is 20 minutes resulting in 28% formalin degradation. For people who will consume selar kuning salted fish, before cooked first soak in leri water concentrated for 20 minutes and immediately removed from the water immersion
KANDUNGAN FORMALIN PADA BAKSO DAN TAHU SETELAH DILAKUKAN BEBERAPA VARIASI PEREBUSAN Angki Purwanti Purwanti; Siti Rismini Rismini; Bagya Mujianto Mujianto
Jurnal Ilmu dan Teknologi Kesehatan Vol 1 No 2 (2014): Maret
Publisher : Poltekkes Kemenkes Jakarta III

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Abstract

Formalin, which is prohibited in food by Regulation of Ministry of Health No 033 year 2012 used largely, especially on proteinated food such as meatball and tofu. Decreasing formalin content in food is expected to solve the problem. Formalin is bonded by protein form methylene substance that can be hydrolyzed to protein and formalin by heating. The research aims at getting description about formalin content on meatball and tofu after boiling by using variation of water volume, time and boiling technique. Formalin content is analyzed spectrophotometrically after being reacted by chromotropic acid. Formalin content decreases 35, 39,45, 38 and 40% on meatball, while on tofu 43, 56, 55, 60 and 48% after boiling by 350, 450, 550, 650 and 750 ml of water, respectively. Boiling for 5, 10, 15 and 20 minutes without changing of boiling water reduce formalin content 26, 43, 51, and 60% in meatball and 35, 41, 51 and 66% in tofu. Boiling samples for 5,10,15 and 20 minutes by changing of boiling water every 5 minutes reduce formalin content by 37, 64, 73 and 81% in meatball and 23, 29, 51 and 75% in tofu. Increasing boiling adds energy to hydrolyze the methylene substance. Decreasing fomalin content is influenced by boiling time and changing the boiling water, but not by the volume of boiling water. It is suggested to boil meatball and tofu for 20 minutes by changing the water every 5 minutes to reduce the formalin content.
Identifikasi Boraks Pada Roti Murah Di Warung Kelurahan Jatirahayu Pondok Melati Bekasi: Identifikasi Boraks Pada Roti Murah Di Warung Kelurahan Jatirahayu Pondok Melati Bekasi Angki Purwanti; Bagya Mujianto; Rizana Fajrunni'mah
Ahmar Metastasis Health Journal Vol. 2 No. 1 (2022): Ahmar Metastasis Health Journal
Publisher : Yayasan Ahmad Mansyur Nasirah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53770/amhj.v2i1.98

Abstract

ABSTRACT Introduction: Several cheap breads were found circulating in Jatirahayu Pondok Melati sub-district which did not grow mold after being stored for more than 16 days. It is feared that the cheap bread contains borax, a chemical that can inhibit the growth of mold. In PERMENKES no. 033 of 2012 borax is an ingredient that is prohibited for food preservation because of its carcinogenic properties. The research objectives were to observe the organoleptic of bread, observe the packaging of bread and identify the possibility of borax in bread through laboratory tests. The research population is bread with a price of not more than Rp. 20000.00 circulating in the Jatirahayu sub-district stalls, as a sample were 21 types of bread taken from the research area. Identification of borax using flame test and curcumin paper test. Two samples (9.52%) of bread containing borax were identified. The two breads have characteristics when they are crushed, do not have a distribution permit in the form of a P-IRT number, have no expiration date on the packaging and do not get moldy for more than 16 days. Borax can prevent mold growth by inhibiting the hydrolysis of flour into sugars needed by fungi for growth. For further research, it is recommended to identify fungi and mycotoxins that grow on the surface of these cheap breads.  ABSTRAK Pendahuluan: Ditemukan beberapa roti murah beredar di kelurahan Jatirahayu Pondok Melati yang tidak ditumbuhi jamur setelah penyimpanan lebih dari 16 hari. Dikhawatirkan roti - roti murah tersebut mengandung senyawa boraks yaitu bahan kimia yang dapat menghambat pertumbuhan jamur. Dalam PERMENKES no. 033 Tahun 2012 boraks merupakan bahan yang dilarang untuk pengawetan makanan karena sifat karsinogeniknya. Tujuan penelitian adalah untuk mengobservasi organoleptik roti, mengobservasi kemasan roti dan mengidentifikasi kemungkinan adanya boraks dalam roti melalui uji laboratorium. Populasi penelitian adalah roti dengan harga tidak lebih dari Rp. 2000,00 yang beredar di warung kelurahan Jatirahayu, sebagai sampel adalah 21 jenis roti yang diambil dari wilayah penelitian. Identifikasi boraks menggunakan uji nyala dan uji kertas kurkumin. Teridentifikasi 2 sampel (9,52%) roti yang mengandung boraks. Kedua roti tersebut mempunyai ciri ketika dipilin hancur,  tidak mempunyai izin edar berupa nomor P-IRT, tidak terdapat tanggal kadaluarsa pada kemasannya dan tidak berjamur sampai lebih dari 16 hari.   Boraks dapat mencegah pertumbuhan jamur dengan cara menghambat hidrolisis tepung menjadi gula yang diperlukan jamur untuk pertumbuhannya. Untuk penelitian selanjutnya disarankan untuk melakukan identifikasi jamur dan mikotoksin yang tumbuh di permukaan roti-roti murah tersebut.
Co-Authors Angki Purwanti Angki Purwanti Rizana Fajrunni’mah Siti Rismini Siti Rismini Rismini Tri Prasetyorini