SOSIALISASI BAHAYA BORAKS DAN FORMALIN PADA MAKANAN DI SMPN 3 TEBAS
Socialization Of The Danger Of Borax And Formalin In Food At SMPN 3 Tebas
DOI:
https://doi.org/10.58184/mestaka.v2i5.149Keywords:
Borax, Formalin, Selective, SocializationAbstract
Borax and formalin are chemicals that are prohibited by law as food additives. Borax and formalin contain preservatives that are harmful to the body. There are many uses of borax and formalin in processed food circulating in the community so students must be more careful in choosing healthy foods. This socialization aims to increase students’ knowledge about the dangers of borax and formaldehyde and to be more careful in choosing food. The activity was carried out at Tebas 3 Public Middle School, on Wednesday, June 7, 2023. The socialization method used in this activity focused on communication, information, and education activities. The result of this socialization is that students become more careful in choosing nutritious foods and know the characteristics of foods that contain borax and formalin. Tebas 3 Public Middle School students who are in their teens need a balanced nutritional intake and must consume healthy and nutritious food so that the socialization of the dangers of borax and formalin can increase the knowledge, concern, and understanding of these students
Downloads
References
Anafarma, J., & Surakarta, P. K. (2016). Deteksi Sederhana Boraks dan Formalin pada Makanan Jajanan Anak dengan Bunga Terompet Ungu ( Ruellia Tuberosa) Rini Tri Hastuti 1* , Youstiana Dwi Rusita 2 1,2. 705, 85–95.
Ayu, G., & Apriantini, E. (2020). Analisis Kadar Protein Produk Susu Cair Yang Diolah Melalui Proses Pemanasan Pada Suhu Yang Sangat Tinggi ( Ultra High Temperature ). 2(1), 8–13.
Bakso, K., Pada, P., Tempat, B., Kota, D. I., Tahun, B., Suntaka, D. F. A. L., Joseph, W. B. S., Sondakh, R. C., Masyarakat, F. K., & Ratulangi, U. S. (2014). Peran bahan tambahan pangan yang menggunakan bahan tambahan formalin dan boraks.
Boraks, T., & Utomoa, D. (2018). Uji boraks dan formalin pada jajanan disekitar universitas yudharta pasuruan. 9(1), 10–19.
Dewi, S. R. (2019). Jurnal Nasional Ilmu Kesehatan ( Jnik ). 2, 45–51.
Di, M., & Bareng, D. (2019). Pelatihan Identifikasi Boraks Dan Formalin Pada. 8(1), 69–78.
Di, S., Serua, S. D. N., Kota, I., Utami, A., Santi, P., Pendidikan, F. I., Jakarta, U. M., Kh, J., Dahlan, A., & Ciputat, C. (n.d.). Analisis kandungan zat pengawet boraks pada jajanan sekolah di sdn serua indah 1 kota ciputat. 57–62.
Formaldehid, P., & Beloso, I. (2019). Penentuan formaldehid ikan beloso (. 22, 236–245.
Istiqomah, S., Sudarwanto, M. B., & Sudarnika, E. (2016). Penambahan Boraks dalam Bakso dan Faktor Pendorong Penggunaannya Bagi Pedagang Bakso di Kota Bengkulu. 34(1), 1–8.
Jargalsaikhan, B. E., Ganbaatar, N., Urtnasan, M., Uranbileg, N., Begzsuren, D., Patil, K. R., Mahajan, U. B., Unger, B. S., Goyal, S. N., Belemkar, S., Surana, S. J., Ojha, S., Patil, C. R., Mansouri, M. T., Hemmati, A. A., Naghizadeh, B., Mard, S. A., Rezaie, A., Ghorbanzadeh, B., … Yuanita, E. (2019).
Khoirunnida, A., Aini, F. Q., & Wiyono, S. A. (2023). Jurnal Biologi Tropis Test of Borax and Formalin on Snacks with Turmeric and Dragon Fruit Extracts at SMAN 1 Nguter , Sukoharjo.
Nasution, H., Alfayed, M., Ulfa, R., Mardhatila, A., Kimia, P., Mipa, F., & Riau, U. M. (2018). Analisa Kadar Formalin Dan Boraks Pada Tahu Dari Produsen Tahu Di Lima ( 5 ) Kecamatan Di Kota Pekanbaru. 8(2).
Nur’aini, H., Yumiati, Y., Elita, S. S., & ... (2022). Analisis Keamanan Pangan dan Deteksi Bahan Pengawet pada Jajanan Siswa di SMKN 4 Kota Bengkulu. Jurnal Dehasen …, 1(1), 17–22.
Nur, E., Gusti, A., & Hidayanti, R. (2022). Effect of soaking on formalin concentration. 7(2), 419–424.
Nurkhamidah, S. (n.d.). Identifikasi Kandungan Boraks Dan Formalin Pada Makanan Dengan Menggunakan Scientific Vs Simple.
Oktafa, H., K, R. N., & Retnowati, N. (2018). Perbaikan Produksi dan Edukasi Keamanan Pangan Jajanan Anak Sekolah ( PJAS ) di Lingkungan SDN Kecamatan Sumbersari Kabupaten Jember. 112–116.
Pedagang, P., Produsen, D. A. N., Basah, M. I. E., Tahu, D. A. N., & Provinsi, D. I. (2017). Perilaku penggunaan formalin. 39–48.
Pengasinan, S. D. N., S, E. Y. E., & Hartari, A. (n.d.). Penyuluhan Keamanan Pangan Jajanan Anak Sekolah Siswa. 119–131.
Sari, A. N., Sabilla, F., Sarah, U. M., Biologi, P., & Aceh, B. (2022). Analisis kandungan formalin pada bakso di warung bakso kota banda aceh. 10(2), 69–73.
Setyowati, L., Purwanto, E., & Agustin, N. (2020). Uji Kuantitatif Formalin Pada Ikan Segar Dan Ikan Pindang Di Pasar Ikan Tulungagung A Quantitative Test between Formalin Fresh and Boiled Fish at the Fish Market in Tulungagung. 11(1), 45–50.
Siahaan, V. F. (2021). Penggunaan Bahan Tambahan Makanan Berbahaya Boraks Dan Formalin Dalam Makanan Jajanan : Studi Literatur Hazardous Use Of Food Supplements Of Borax And Formalin In Snack Food : Literature Study Ana Berliana , Jenal Abidin , Nadia Salsabila , Nyimas Syifa Maulidia , Rahma Adiyaksa , Sekolah Tinggi Ilmu Kesehatan Indonesia Maju ( STIKIM ) Jakarta. 1(2), 64–71.
Simanjuntak, H., & Silalahi, M. V. (2022). Kandungan Formalin Pada Beberapa Ikan Segar di Pasar Tradisional Parluasan Kota Pematangsiantar. 11(1), 223–228.
Sumarlin, L. O. (1892). Identifikasi Pewarna Sintetis Pada Produk Pangan Yang Beredar di Jakarta
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Gusti Randy Pratama, Kiki Kristiandi, Ruwendi Alfaisyal, Nurul Pratiwi, Puspa, Era Sabrina, Indah, Ismiadi

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors submitting manuscripts do so with the understanding that if accepted for publication, the article's copyright will be given to the Author. Copyright includes the right to reproduce and transmit articles in all forms and media, including reprints, photographs, microfilm, and other similar reproductions, as well as translations.
The editors of Mestaka make every effort to ensure that no false or misleading data, opinions, or statements are published in the journal. However, the content of articles and advertisements published on Mestaka is the responsibility and responsibility of the authors and advertisers respectively.
Users of this website will be licensed to use the materials from this website in accordance with the Creative Commons International License 4.0 (CC-BY-SA). No fees are charged. Please use the appropriate materials.
Copyright by Mestaka: Media Pusat Pengabdian Kepada Masyarakat uses the latest version of the CC-BY-SA license, which grants the most extensive rights to authors. All articles published by Mestaka are considered to have been released under the Creative Commons International License 4.0 (CC-BY-SA). These are open-access articles distributed under the terms of the Creative Commons International License 4.0 (CC-BY-SA).
Please download the Author's Declaration. The author's declaration form must be completed in relation to the article, signed the original, and sent a scanned document file (softcopy) to our email mestaka@pakisjournal.com or sent to the Editorial Office in the form of an original hard copy and the article in softcopy form.
Creative Commons License
This work is licensed under the Creative Commons International License 4.0 (CC-BY-SA)




















