KAJIAN KEAMANAN PANGAN MELALUI IDENTIFIKASI KANDUNGAN BORAKS DAN FORMALIN PADA BAKSO DI KECAMATAN TRENGGALEK

Meatballs are food products made from the main ingredients of crushed meat, both chicken, beef and various seafood products such as fish, shrimp, and crabs, then mixed with starch and various kinds of seasonings, then shaped and then boiled ( Cahyadi, 2008). Meatball is a food that is very popular with Indonesian people because the price is relatively cheap and affordable so some people make meatballs as their favorite food. However, meatballs consumed can endanger consumers if the processing and presentation are not hygienic, and the use of chemicals that can adversely affect health. Therefore it is necessary to do research that aims to find out whether Meatballs in Trenggalek Subdistrict contain borax and formalin. In addition, it is also expected that in this study it can provide an overview of food safety in meatballs in Trenggalek District. This research is a descriptive study to determine the content and levels of borax and formalin in meatballs sold in the District of Trenggalek. Samples taken using the purposive random sampling method is taking samples from 15 different meatball traders. Quality analysis on meatballs seen from the main parameters, namely the analysis of borax and formalin content in addition there are supporting parameters, namely water content, protein content, fat content and ash content. This research was conducted in the Food Science and Technology laboratory of the Faculty of Agriculture-Animal Husbandry, University of Muhammadiyah Malang. The results showed that of the 15 samples analyzed, all of them were positive for formalin. The highest formalin levels were 160 ppm and the lowest was 40ppm. The highest water content is 80.3%, the lowest water content is 58.5%, the lowest meatball ash content is 4%, while the highest meatball ash content is 7.2%. The highest value of meatball protein content was 29.5%, while the lowest protein content was 18%, and for the highest fat content value was 36.4%, while the lowest fat content was 4.9%. This data showed that quality of meatballs circulating in Trenggalek is not in accordance with SNI 3818 regulations in 1995 regarding the quality requirements for meatballs not allowed formalin and borax. Maximum water content of 70%, maximum ash content of 3%, while protein content and fat content are in conformity with SNI requirements 1995