Detection of Borax in Tofu Sold by Vendors Using Turmeric (Curcuma longa) Extract

Abstract

Many commercially available food products contain additives used for preservation that are detrimental to health. Borax is frequently used as a preservative in foods such as tofu. Consuming food containing borax can pose health risks. Given the large number of tofu vendors and consumers in the Pasar 5 Kebun Kelapa village area, it is necessary to investigate whether the tofu sold there contains borax to ensure consumer safety. Consequently, this study was conducted to determine the presence or absence of borax in tofu sold by vendors in the Pasar 5 Kebun Kelapa village area. This is a qualitative study employing a descriptive approach. Tofu samples were obtained from 10 vendors (stalls) in the vicinity of Pasar 5 Kebun Kelapa village. Sampling was carried out using a simple random sampling technique, selecting 10 tofu vendors at random from the total number of vendors in the study area. One tofu sample was collected from each selected vendor, resulting in 10 samples; these were subsequently examined qualitatively using turmeric extract to detect indications of borax. The study results showed that all tofu samples obtained from the vendors turned yellow. Thus, the interpretation for all samples was negative for borax, meaning no borax content was detected. These results indicate that no borax was found in any of the tofu samples obtained from vendors in the Pasar 5 Kebun Kelapa village area, Beringin District.