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PEMBUATAN BAHAN DAN PELATIHAN IDENTIFIKASI FORMALIN SERTA BORAKS DALAM MAKANAN DENGAN METODE SEDERHANA BAGI SEKELOMPOK MASYARAKAT YANG BERASAL DARI BEBERAPA KABUPATEN DI PAPUA

JURNAL PENGABDIAN PAPUA · Vol. 3 No. 1 (2019)

DOI
10.31957/.v3i1.923
ISSN
2579-9592, 2550-0082
Published
2019-07-25
Publisher
LPPM Uncen
Language
eng

Abstract

The use of formalin and borax as food preservatives is prohibited by the government, because this material is toxic (poison).However, some survey results indicate that several types of food ingredients in traditional markets and other food traders still contain formalin and borax. Therefore, it is necessary to introduce to the general public  how to identify formalin and borax use simple materials and tools. Qualitative test of formalin content in food was used fehling A and fehling B solution. While the qualitative test of borax content was used in turmeric which was prepared in the form of tumeric paper. Activities between speakers and trainees were held face-to-face and the practice of identifying food ingredients containing both formalin and borax were carried out directly in the laboratory. From the results of the activities that had been carried out, it can be concluded that although the ingredients for identification of formalin and borax in food ingredients obtained from simple ingredients, cheap and easy to obtain such as fehling A and fehling B and turmeric in the form of tumeric paper, but they can identify food ingredients contains formalin and borax. Fehling A and Fehling B solutions can identify qualitatively with significant results between that contain  and  not  contain formalin. Similarly, tumeric paper can identify qualitatively with significant results between that contain and not contain borax in food ingredients. Participants were very motivated to apply the results of this activity to the community where they live especially after seeing the results of qualitative tests using fish purchased at the Hamadi traditional market during this service. Qualitative test results using fehling A and B solutions identified red snapper purchased at the traditional Hamadi market using preservatives from formalin.Keywords: Formalin, Borax, Preservatives, Fehling A, Fehling B, Turmeric

Collaboration network of the authors

16 authors · 28 co-authorship links

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Co-authorOrganisationJoint articles
Supeno SupenoAffiliation unknown4
Himawan HimawanAffiliation unknown2
Frans Pither KafiarAffiliation unknown2
Frans KafiarAffiliation unknown1
Septiani MangiwaAffiliation unknown1
Agnes Eri MaryuniAffiliation unknown1
Yohanes B.J. RusmantaAffiliation unknown1
Suwito SuwitoAffiliation unknown1
FRANS DEMINGGUSAffiliation unknown1
Alex A. LepaAffiliation unknown1
Merry Crisna WambrauwAffiliation unknown1
Lodwyk N. KrimadiAffiliation unknown1
Muhamad MukhlisAffiliation unknown1
Janviter ManaluAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ejournal.uncen.ac.id/index.php/JP/oai, first harvested 1 Nov 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PEMBUATAN BAHAN DAN PELATIHAN IDENTIFIKASI FORMALIN SERTA BORAKS DALAM MAKANAN  DENGAN METODE SEDERHANA BAGI SEKELOMPOK MASYARAKAT YANG BERASAL DARI BEBERAPA KABUPATEN DI PAPUA</dc:title>
	<dc:creator>Salim, Ilham</dc:creator>
	<dc:creator>Kafiar, Frans P.</dc:creator>
	<dc:description xml:lang="en-US">The use of formalin and borax as food preservatives is prohibited by the government, because this material is toxic (poison).However, some survey results indicate that several types of food ingredients in traditional markets and other food traders still contain formalin and borax. Therefore, it is necessary to introduce to the general public  how to identify formalin and borax use simple materials and tools. Qualitative test of formalin content in food was used fehling A and fehling B solution. While the qualitative test of borax content was used in turmeric which was prepared in the form of tumeric paper. Activities between speakers and trainees were held face-to-face and the practice of identifying food ingredients containing both formalin and borax were carried out directly in the laboratory. From the results of the activities that had been carried out, it can be concluded that although the ingredients for identification of formalin and borax in food ingredients obtained from simple ingredients, cheap and easy to obtain such as fehling A and fehling B and turmeric in the form of tumeric paper, but they can identify food ingredients contains formalin and borax. Fehling A and Fehling B solutions can identify qualitatively with significant results between that contain  and  not  contain formalin. Similarly, tumeric paper can identify qualitatively with significant results between that contain and not contain borax in food ingredients. Participants were very motivated to apply the results of this activity to the community where they live especially after seeing the results of qualitative tests using fish purchased at the Hamadi traditional market during this service. Qualitative test results using fehling A and B solutions identified red snapper purchased at the traditional Hamadi market using preservatives from formalin.Keywords: Formalin, Borax, Preservatives, Fehling A, Fehling B, Turmeric</dc:description>
	<dc:publisher xml:lang="en-US">LPPM Uncen</dc:publisher>
	<dc:date>2019-07-25</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-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ejournal.uncen.ac.id/index.php/JP/article/view/923</dc:identifier>
	<dc:identifier>10.31957/.v3i1.923</dc:identifier>
	<dc:source xml:lang="en-US">JURNAL PENGABDIAN PAPUA; Vol. 3 No. 1 (2019)</dc:source>
	<dc:source xml:lang="id-ID">JURNAL PENGABDIAN PAPUA; Vol 3 No 1 (2019)</dc:source>
	<dc:source>2579-9592</dc:source>
	<dc:source>2550-0082</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ejournal.uncen.ac.id/index.php/JP/article/view/923/827</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 JURNAL PENGABDIAN PAPUA</dc:rights>
</oai_dc:dc>