Formalin and Borax in Meatball

There are multiple ways of separating between food sources containing borax and formaldehyde, for example, testing with a toothpick that is first spread with turmeric, then dried in the sun until dry. In the event that the food contains borax, an brownish yellow variety will change following a couple of moments. then, at that point, the substance of formaldehyde, borax and food shading can likewise be resolved utilizing a bright light. 

The method is the same as testing money. If you see a bright color, you need to be suspicious. pH looks at can likewise be conveyed to recognize the presence of borax and formaldehyde in food. remember that food sources containing formaldehyde can have a hard surface, excessively chewy however not thick, while food sources containing borax will more often than not be extremely chewy.

Customers are completely at risk for serious health problems when meatball goods contain formalin and boraks. To protect customer safety, food sellers must abide by food safety laws and refrain from adding dangerous ingredients to their goods. In order to protect the public's health and wellbeing, regulatory bodies must also impose stringent monitoring and control measures to stop the use of formalin and borax in food items. 

Be sure to purchase the products made from natural resources, including meat, fish, and vegetables, as these items don't have a lot of formaldehyde or borax in them. Make cautious to select an authorized vendor and review the marketing information when purchasing food online. Food that has been shoddily or irresponsibly packed may include formaldehyde and borax. This can help reduce the risk of exposure to these dangerous substances. Therefore, choosing food wisely is very important to do.

References

BPOM. (2007). Informasi Penanganan Bahan berbahaya : Boraks (Borax). Direktorat

Dody. (2003). Penggunaan boraks pada makanan dengan bahan pengawet alami karagenan; Bandung.Fessenden & Fessenden. (1997). Kimia Organik. Jakarta : Erlangga.

Nurkhamidah, S. ., Altway, A. ., Winardi, S. ., Roesyadi, A. ., Rahmawati, Y. ., Machmudah, S. ., Widiyastuti, Nurtono, T. ., Zullaikah, S. ., & Qadariyah, L. . (2017). Identifikasi Kandungan Boraks dan Formalin pada Makanan dengan Menggunakan Scientific Vs Simple Methods. Sewagati, 1(1), 26--34.

Saputro, Thomas. 2015. Uji Boraks Dalam Bahan Pangan

Syaroni. 2014. Laporan Uji Boraks.