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Identifikasi Pengawet dan Pewarna Berbahaya Pada Bumbu Giling

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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 I 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.

Key word: blended cooking spices, boraks, rhodamin B, methanyl yellow

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

Jurnal Ilmu dan Teknologi Kesehatan, 1 (1) 2013 :

Penerbit

Jakarta : Poltekes Jakarta III., 2013

Deskripsi Fisik

6p

Bahasa

ISBN/ISSN

2338-9095

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

food additives

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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