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All Journal Alchemy : Journal of Chemistry The Journal of Pure and Applied Chemistry Research Indonesian Journal of Chemistry Environmental Pollution Journal Jurnal Teknologi Lingkungan Surya : Jurnal Pengabdian Kepada Masyarakat Journal of Research on Community Engagement
Ahmad Hanapi
Jurusan Kimia Fakultas Sains Dan Teknologi Universitas Islam Negeri Maulana Malik Ibrahim Malang
Agriculture, Biological Sciences & Forestry Arts Humanities Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Earth & Planetary Sciences Economics, Econometrics & Finance Energy Engineering Environmental Science Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Social Sciences Other

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Edukasi Zat Aditif Makanan Berbahaya dan Analisa Boraks Menggunakan Kunyit Di Tlogomas, Lowokwaru, Malang Khoiroh, Lilik Miftahul; Kartika, Siskaela; Hanapi, Ahmad
Jurnal Surya Vol 6 No 1 (2024): Jurnal Pengabdian Kepada Masyarakat Surya Universitas Muhammadiyah Sukabumi (UMMI
Publisher : Universitas Muhammadiyah Sukabumi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37150/jsu.v6i1.3035

Abstract

Borax is a hazardous chemical that is often used as a food additive, although its use has been banned in many countries, including Indonesia. Consumption of borax can cause cancer, kidney failure, liver disorders, reproductive system disorders, central nervous system disorders, and immune system disorders. Irresponsible manufacturers often add borax to meatballs, noodles, tofu, and crackers to make them chewier and last longer. Turmeric contains curcumin, which functions to break down the borax bond into boric acid and bind it into a reddish-brown rosocyanin chelate complex. The purpose of this community service program is to provide education about hazardous food additives, the characteristics of foods containing borax, the impact of borax consumption on health, and training on how to analyze borax using turmeric in Tlogomas, Lowokwaru, Malang. Education is carried out using lecture methods, discussions, demonstrations, and training on analyzing borax. It has been proven that this activity can increase participants' knowledge and skills in identifying borax in food by up to 92%.
Co-Authors A. Ghanaim Fasya Abdul Hakim Ahmad Nasichuddin, Ahmad AMINATUS ARIFAH Andrieyani Andrieyani, Andrieyani BADRA SANDITYA RATTYANANDA Bambang Purwono Chairil Anwar Dinasti, Anike Riska Eny Yulianti, Eny Hafidatul Hasanah Handoko, Singgih Juliyantoro Ali Wafa, Juliyantoro Ali Kartika, Siska Ela Lilik Miftahul Khoiroh Mahmudah, RIf'atul Miftahul Jannah Miftahurrahmah Miftahurrahmah, Miftahurrahmah Millati, Nuria Munirul Abidin Nadhiroh, Ainun Nafiah, Sri Ani Noer Mardlatillah Sharo, Noer Mardlatillah Oktavianti, Fatin Ony Novia Anggraeni, Ony Novia Rachmawati Ningsih RACHMAWATI NINGSIH Rahmawati, Laili Maghfiroh Riza Ayu Putri Ningseh, Riza Ayu Putri Safitri, Dany Aulia Sari, Bunga Surya Eka Shofiyah, Muharromatus Siti Khairul Bariyyah, Siti Khairul Siti Khoiriyah Sri Harini Syakuro, Abdan Syarifah, Nidatul Tri Kustono Adi Ulfatul Mardiyah YANUAR SETIADI Yuzkiya Azizah, Yuzkiya Zulli Andriani, Zulli