Melola Discovery

← Melola Discovery

Jurnal

IDENTIFIKASI KANDUNGAN BORAKS TERHADAP ROTI BANTAL KOMERSIL DAN TRADISIONAL DI KECAMATAN BLANG PIDIE

Lantanida Journal · Vol. 8 No. 1 (2020) · hlm. 29–39

DOI
10.22373/lj.v8i1.6344
ISSN
2548-9062, 2356-3133
Terbit
2020-08-06
Penerbit
UIN AR-RANIRY
Bahasa
eng

Abstrak

Bread is one type of food that is much in demand by the public because of its practical form and has various types of flavors, affordable prices and easy to get. To maintain bread more durable not easy to moldy and not easily damaged often added and abused preservatives such as borax. The research objective is to determine whether or not the borax content of commercial and traditional pillow bread in Blang Pidie District. The method used is qualitative with a flame test and color test using turmeric paper. The results showed that all traditional and commercial pillow breads using the flame test and color test methods of the 9 samples showed no positive results (+), meaning that none contained borax which was negative (-). Based on this study it can be concluded that, obtained in both the flame test and the color test on the content of borax on bread sold in Blang Pidie District all of the samples were negative (-) did not contain borax.

Kata kunci

Jaringan kolaborasi para penulis

18 penulis · 43 tautan kepenulisan bersama

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • Universitas Halu Oleo
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Fauziah FauziahAfiliasi tidak diketahui2
Ali BainUniversitas Halu Oleo1
Deki ZulkarnainUniversitas Halu Oleo1
Nur Santy AsminayaUniversitas Halu Oleo1
Widhi KurniawanUniversitas Halu Oleo1
Fuji Astuti AudzaAfiliasi tidak diketahui1
Syamsuddin SyamsuddinAfiliasi tidak diketahui1
Subhan SubhanUniversitas Halu Oleo1
Ira IraAfiliasi tidak diketahui1
Rifa SafiraAfiliasi tidak diketahui1
Ernita SilvianaAfiliasi tidak diketahui1
Irma ZarwindaAfiliasi tidak diketahui1
Jumirna JumirnaAfiliasi tidak diketahui1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://jurnal.ar-raniry.ac.id/index.php/lantanida/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 7 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="id">IDENTIFIKASI  KANDUNGAN BORAKS TERHADAP ROTI BANTAL KOMERSIL DAN TRADISIONAL  DI KECAMATAN BLANG PIDIE</dc:title>
	<dc:creator xml:lang="id">Hardiana, Hardiana</dc:creator>
	<dc:creator xml:lang="id">Safrida, Yuni Dewi</dc:creator>
	<dc:creator xml:lang="id">Adriani, Azmalina</dc:creator>
	<dc:creator xml:lang="id">Raihanaton, Raihanaton</dc:creator>
	<dc:creator xml:lang="id">Maulidda, Selvia</dc:creator>
	<dc:subject xml:lang="id">Borax</dc:subject>
	<dc:subject xml:lang="id">Commercial Bread</dc:subject>
	<dc:subject xml:lang="id">Traditional Bread</dc:subject>
	<dc:subject xml:lang="id">Flame Test and Color Test</dc:subject>
	<dc:description xml:lang="id">Bread is one type of food that is much in demand by the public because of its practical form and has various types of flavors, affordable prices and easy to get. To maintain bread more durable not easy to moldy and not easily damaged often added and abused preservatives such as borax. The research objective is to determine whether or not the borax content of commercial and traditional pillow bread in Blang Pidie District. The method used is qualitative with a flame test and color test using turmeric paper. The results showed that all traditional and commercial pillow breads using the flame test and color test methods of the 9 samples showed no positive results (+), meaning that none contained borax which was negative (-). Based on this study it can be concluded that, obtained in both the flame test and the color test on the content of borax on bread sold in Blang Pidie District all of the samples were negative (-) did not contain borax.</dc:description>
	<dc:publisher xml:lang="en">UIN AR-RANIRY</dc:publisher>
	<dc:date>2020-08-06</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal.ar-raniry.ac.id/index.php/lantanida/article/view/6344</dc:identifier>
	<dc:identifier>10.22373/lj.v8i1.6344</dc:identifier>
	<dc:source xml:lang="en">Lantanida Journal; Vol. 8 No. 1 (2020); 29-39</dc:source>
	<dc:source xml:lang="id">Lantanida Journal; Vol 8 No 1 (2020); 29-39</dc:source>
	<dc:source>2548-9062</dc:source>
	<dc:source>2356-3133</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal.ar-raniry.ac.id/index.php/lantanida/article/view/6344/4523</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2020 hardiana hardiana</dc:rights>
</oai_dc:dc>