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SURVEY KEAMANAN PANGAN PENGUJIAN KANDUNGAN BORAKS DAN FORMALIN PADA MIE BASAH DI SEKITAR KAMPUS III UNIVERSITAS MUHAMMADIYAH MALANG

Sandi, Rian Yuris (2018) SURVEY KEAMANAN PANGAN PENGUJIAN KANDUNGAN BORAKS DAN FORMALIN PADA MIE BASAH DI SEKITAR KAMPUS III UNIVERSITAS MUHAMMADIYAH MALANG. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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PENDAHULUAN.pdf

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BAB I.pdf

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Abstract

Wet noodle is one kind of processed food of flour which is very popular among the community in all circles. But the reality is wet noodles which is one of the foods that are easy to break, this is because the wet noodle has a very high water content. Manufacturers sometimes add banned food additives for wet noodles to be more durable and chewy, the usual food additives added are borax and formalin. Therefore it is necessary to conduct research that aims to determine whether the wet noodles that are circulated, especially around the campus III University of Muhammadiyah Malang contains borax and formalin. In addition, this research is expected to provide an overview of the safety of wet noodle food circulating around the campus III University of Muhammadiyah Malang. This research is a descriptive research to know the content and content of borax san formalin in wet noodles sold around campus III University of Muhammadiyah Malang. The sample taken using purposive sampling method is taking samples from 15 different wet noodle merchants. The selected sample was taken randomly based on the wet noodle selling group. There are three groups of sellers namely seller stalls, street vendors and street vendors. Analysis of wet noodle quality is seen from the main parameter that is the content of borax and formalin content there are also supporting parameter that is water content and total plate count (TPC). This research was conducted in the laboratory of Food Science and Technology Faculty of Agriculture - Animal Husbandry University of Muhammadiyah Malang The results showed that of the 15 samples analyzed, 8 (53,3%) positively contained borax and 2 (13,3%) positively contained formalin. The highest borax content is 200 ppm and the highest formalin content is 40 ppm. The total value of the plate count (TPC) above the SNI 01-2987 (1992) average is 1x106 CFU/g. So that wet noodles are not sold for consumption.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201310220311037
Keywords: wet noodles, borax, formalin, food safety
Subjects: R Medicine > R Medicine (General)
S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 21 Nov 2018 07:06
Last Modified: 21 Nov 2018 07:06
URI : http://eprints.umm.ac.id/id/eprint/40491

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