ABSTRACT
Siti Binti Murrochmadiyati 1503000056. Analysis of Chemical Quality of Meatballs, Tomato Sauce, Salted Fish, Pindang Fish and Puli Crackers In Jabung Sub-district, Malang (Formalin, Borax and Rhodamin B). Diploma Program III Nutrition Malang Health Polytechnic Kemenkes Malang. 2018. (Under the guidance of: Sulistiastutik).
District Jabung administratively included in the area of Malang Regency. From the observation before the research on samples of meatballs, tomato sauce, salted fish, pindang fish and crackers puli taken from several traders in the District Jabung Malang Regency. After two days left in room temperature the pindang fish does not rot and the texture of the fish is still solid, while for the sample of crude textile cracker is still crunchy although not put into a tightly sealed container. The purpose of this study is to analyze the chemical quality of meatballs, tomato sauce, salted fish, pindang fish and puli crackers in Jabung District, Malang Regency based on formalin content, borax and rhodamin B.
The results of chemical tests on formalin showed 2 samples of pindang fish containing formalin and 4 samples containing no formalin ie 2 samples of meatballs and 2 samples of salted fish. Chemical test results on borate showed 2 samples of pulp crackers containing borax and 2 samples of non-borrowed meatballs. Chemical test on rhodamin B on tomato sauce showed 1 sample containing rhodamine B and 1 sample did not contain rhodamine B. It is suggested that the supervision and socialization of BPOM and Dinas Kesehatan to food producers not to use / add dangerous food additives and prohibited their use for food. As well as the need for socialization to the public to be able to recognize the characteristics of food containing dangerous food additives such as formalin, borax and rhodamin B.
Keywords: Meatballs, Tomato Sauce, Salted Fish, Pindang Fish, Puli Crackers, Formalin, Borax, Rhodamin B
