LAPORAN PRAKTIKUM

BIOLOGI UMUM
Gresia Palentina Hutagaol
Kelompok 4
NIM. 4193342003

RINGKASAN

Borax is a harmful compound to human health but sometimes was used illegally as preservative in
meatball. Curcumax reagent is a compound which developed from the previous borax detector
base on tumeric extract.This reagen was developed as an easy kit to apply in the field. This study
aims were to determine accuracy of sight obesrvation and spectrophotometer to detected borax in
boiled meatballs which tested by Curcumax and to determine the effect of boiling on the borax
presence in the meatballs.
As Indicator used betadine-containing solution containing betadine10% povidone iodine which is
equivalent to 1% iodine.Iodine is the one actually be an indicator, because of the reaction between
ascorbic acid in vitamins C and iodine will remove color from iodine.Observations made in this
study is the change in color and the number of drops of the solution the sample. The smaller the
number of drops the sample solution shows the more
high vitamin C content in the sample.
Formaline is a chemical subtain that commonly used to preserve Biological specimen. The sample
is added FMR (formaline main reagent) of 2-3 ml to make the colour sample.

Kata Kunci: boraks, vitamin C, formalin

DAFTAR ISI
Praktikum 1 – Uji Boraks pada Bahan Makanan ..................................................................................
Praktikum 2 – Uji Vitamin C pada bahan Makanan ............................................................................
Praktikum 3 – Uji Formalin pada Bahan makanan ..............................................................................

Praktikum I
UJI BORAKS PADA BAHAN MAKANAN

Objectives Of Practicum
 1. To identify foods containing borax.
2. To know what the reaction that happen the food contain borax.
3. To find out how to identify boraks in food
Theoretical Basis
A. Borax
Borax or borax acid usually used for detergent and ingredients atiseptic. Consuming foods
containing borax do not directly bad but borax will accumulate little by little because
absorbed in the body of the consumer in a way cumulative.
Nevrianto (1991) states that borax can otherwise interfere health when used in food for
example noodles, meatballs and crackers.Negative effect the pose can run a long time though
used in small amounts.If Ingestion of borax can have an effect on central nervous system,
kidney and liver. The highest concentration is achieved during excretion.Kidney is the most
experienced organ damage compared to other organs.Fatal dose for adults 15-20 gr and for
children 3-6 gr (Simpus, 2005).
Borax is a chemical that does not included as a food additive however several times used in
making meatballs.The addition of borax in meatballs is aimed at meatballs become chewy
and durable.Borax is a substance which is used for antifungal, preservative wood, and
antiseptic ingredients in cosmetics.Compound it is also used as an insecticide for kill ants,
cockroaches and flies (Subiyakto, 1991). Boric acid is also used in
maintenance chicken cut is mainly for controlling mushrooms and ticks on the litter.Sander et
al (1991) found that the dose of boric acid amounted to 2.95 ± 0.35 g / kg body weight for
one day old chickens (day old chick / DOC) can cause death but only causes mild toxicity to
more mature chickens.The study also proven that by giving boric acid at a dose of 500 ppm
or 1250 ppm in feed for 3 weeks it is not enough to increase residue boric acid in chicken
tissue.Borax contamination in large quantities in food causes poisoning on humans with
clinical symptoms that are coughing, irritation eyes, vomiting, difficulty breathing, cell
toxicity, and sometimes death (Erna Dwi Astuti,2017).
Boric acid with varying concentration mention that newborn babies can died when
consuming boric acid with dose 3-6 g while for adults with dose of 15-20 g.That fact is
interesting to be connected with meatballs sold in Indonesia too often reported to contain
borax. Existence meatballs put in a hot pan (boiled) a few moments before being presented is
interesting to known impact on borax concentration in inside of it.Curcumax is the name of a
reagent Formulated Arifin et al (20012) consists of mixture of concentrated hydrochloric
acid, polyvinyl alcohol (PVA), turmeric, and distilled water.Curcumax reagent able to detect
borax in meatballs up to concentration of 0.5%.This reagent is practical and easy used in the
fiel.This study aims to determine Curcumax's reagent ability to detect borax based on
observations of the sense of sight and spectrophotometer, as well as knowing the effect
warming to the presence of borax inside meatballs ( Apri Utami,2017).

Tools and Materials

Tools Size Materials Total
aqua cup - Meatballs 5 items
Label - Mpek-mpek 1
Cutter - Sausage 3
Tissue - Tofu 3
paper roll
Small - Stick noodles 5
filter
Small - Wet noodles 1
spoon
Small - Chicken 1
bowl noodles
Fine grater - Tumeric
extract
Tray -
Cutting -
board
Drop -
pipette

Work Procedure
1.Blend meatballs, tofu, sausages and mpeks using a stainless spoon.
2.Put the ingredients on a clean tray, then drop the turmeric extract using a dropper pipette.
3. Cut each sample of noodles into small parts.
4. Place the samples of each noodle in the ice block maker.
5. Drop the turmeric extract in each sample.

Result and Discussion

Result

M a t e r i a l s Before dropping turmeric extract After dropping turmeric extract Information

1. Meat b alls Brownish gray no color change Does not contain borax
2 . T o f u W h i t e no color change Does not contain borax
3 . S a u s a g e C h o c o l a t e no color change Does not contain borax
4. Mpek-mpek W h i t e no color change Does not contain borax
5. Mie ayam yellowish white b r i c k r e d Contains borax
6. Mie Kuning Y e l l o w b r i c k r e d Contains borax
7.Mie lidi Alam Semesta Y e l l o w b r i c k r e d Contains borax
8. Mie lidi Buah Duku Y e l l o w b r i c k r e d Contains borax
9. Mie lidi Kelong Y e l l o w b r i c k r e d Contains borax
10. Mie lidi Kapal Api Y e l l o w no color change Does not contain borax
11. Mie lidi Harimau Y e l l o w no color change Does not contain borax
12. Mie lidi 955 Y e l l o w no color change Does not contain borax
13. Mie lidi 91 Y e l l o w brownish red Contains borax

Discussion
When the food is dropped with turmeric extract, there are some samples that turn brick red,
but there are also foods that do not change color.The food that changes color is chicken noodles,
branded duku fruit stick noodles, kelong brand stick noodles, universe brand stick noodles, 91
round noodles, 88 yellow noodles.
In theory, if a sample in the borax test turns brick red after the turmeric extract is dropped, it
can be ascertained that the food contains borax, while for samples that do not change color after
the drops with turmeric extract, it can be ascertained that the food does not contain borax.
Food ingredients that contain borax are chicken noodles, branded duku fruit stick noodles,
kelong brand stick noodles, universe brand stick noodles, 91 round noodles, 88 yellow noodles.
Impact of the use of borax on the body
1. In acute signs and symptoms: vomiting, diarrhea, convulsions will occur
and CNS Depression (Central Nervous System).
2. Chronically signs and symptoms will appear
a.Reduce appetite
b.Indtoeshon
c.Confused and stupid
d.Anemia
e.hair loss
f.Cancer that grows in the body
3. Symptoms of bleeding in the stomatch and disorders stimun
4. Can cause brain and liver complications
5. Can cause death that borax is consumed by 3-6 grams.

Conclusion
1. If the food changes color after drops of turmeric extract, the food contains borax.
2. Turmeric has a curcumin substance which, when reacting to foods containing borax, will
turn red.
3. There are some foods that after the drops of turmeric extract experience a color change
which means these foods contain borax.
Referensi
Simpus. 2005. Bahaya Boraks , Pengantar Teknologi Pangan. Jakarta: Intisari Pustaka
Subiyakto,M.G. 1991. Bakso, Boraks dan Bleng. Jakarta : PT.Gramedia.
Astuti Dwi,Erna.2017. Capability Of Curcumax Reagent To Detect,Borax In Boiled
Meatballs.Jurnal Sain Veteriner .35(1).42-48.
Utami,Apri.2017.Analisis Kandungan Zat Pengawet Boraks Pada Jajanan SDN Serua Indah 1
Kota Ciputat.Jurnal Ilmiah PGSD,1(1).57-62

Praktikum II
UJI VITAMIN C PADA BAHAN MAKANAN

Objectives Of Practicum
1. To find out how to identify vitamin C in fruits
2. To find out which fruits contain the highest vitamin C
3. To know the reaction that happen on vitamin c experiment

Theoretical Basis
vitamin C until now possible is the most type of vitamin popular in ordinary people.Though
as important as the others,indeed many people do consider the efficacy of vitamin C far exceeds
the needs of other vitamins, and this is often associated with increased endurance.In fact, a
series research conducted by experts find other functions that are far away more promising as a
antioxidants that are able to prevent other more diseases including serious cancer and various
other degenerative diseases.This is possible underpin general knowledge society about the need
consume vitamin C, and no it's undeniable too,promotion-promotion from the
manufacturer.And associated with heightened awareness self medication with ease accessing
information in the future now, one of the uses vitamin C, in a dose that is considered a high dose
(1000 mg / day) practically that often appears is to prevent internal flu its ability to increase
power hold the body.Many fruits contain vitamin C, vitamin C naturally contained in fruit varies
depending on the type of fruit.vegetables are also the main source of vitamin C besides
fruits.One of the functions of vitamin C is as an antioxidant.Vitamin C is often added in foods to
prevent oxidative changes, because vitamin C has antioxidant power (Sminorf, 1996).
As Indicator used betadine-containing solution containing betadine10% povidone iodine
which is equivalent to 1% iodine.Iodine is the one actually be an indicator, because of the
reaction between ascorbic acid in vitamins C and iodine will remove color from
iodine.Observations made in this study is the change in color and the number of drops of the
solution the sample. The smaller the number of drops the sample solution shows the more
high vitamin C content in the sample ( Perricone,2007).
Although vitamin C deficiency and scurvy are generally considered as pure nutritional
disorders, only a minority of the vitamin C concentration is determined by food intake. In the
presence of transition metals (iron and copper), the antiscorbutic factor shifts from an
antioxidant to a pro-oxidant function. Haptoglobin (Hp) is a plasma alpha-2 glycoprotein
characterized by 3 common phenotypes (Hp 1-1, Hp 2-1 and Hp 2-2). Its free hemoglobin (Hb)-
binding capacity prevents Hb-driven oxidative damage. When the antioxidant capacity of Hp is
insufficient, its role is taken over by hemopexin (heme-binding protein) and by vitamin C (free
radical scavenger). The Hp 2-2 phenotype has a lower capacity to inhibit oxidation and vitamin
C depletion. In this article, two consequences of this major finding are tackled. The Hp
polymorphism is an important non-nutritional modifying factor in the pathogenesis of vitamin C
deficiency and scurvy, which may explain the success of long-range human migration by the
natural selection of some populations characterized by high Hp 1 allele frequencies. Moreover,
we propose tailoring the recommended dietary allowance (RDA) values of vitamin C, taking into
consideration the Hp phenotype dependency (Delanghe,2011).
The highest levels of vitamin C in the body are found in the brain and neuroendocrine tissue.
The brain is also relatively resistant to vitamin C depletion, indicating a vital role for
the vitamin. Vitamin C likely has many functions in the brain (5), including acting as a
cofactor for monooxygenase-dependent synthesis of neurotransmitters and neuropeptide
hormones, as well as recycling of the enzyme cofactor tetrahydrobiopterin. In their
contribution, Harrison et al. review the role for vitamin C in the aging brain, covering vitaminC
transport, animal studies, and human studies that suggest potential usefulness of vitamin C
against cognitive decline. Iwata et al. have investigated the anti-inflammatory and anti-
apoptotic effects of vitamin C in the brains of diabetic rats with cerebral ischemia-reperfusion.
They also reported vitamin C-dependent regulation of the vitamin C transporter SVCT2, the
transporter isoform responsible for vitamin C uptake in neuronal tissue (5). Early vitamin C
research, particularly in animal models, indicated that food-derived vitamin C may have
enhanced bioavailability compared with synthetic vitamin C. This was attributed to the
presence of plant-derived bio-flavonoids. We recently carried out a comparative bioavailability
study in the gulonolactone oxidase knockout mouse and found significantly enhanced uptake of
fruit-derived vitamin C (6). In this volume, we present two translational comparative
bioavailability studies carried out in non-smoking males, one a steady state study and the other
a pharmacokinetic study. Vitamin C was assessed in plasma, urine, leukocytes, and skeletal
muscle, and showed no differences in bioavailability between synthetic and fruit-derived
vitamin C. A review of the literature indicated that comparative differences were more likely to
be observed in animal models than human studies. This is possibly due to differential
expression of the vitamin C transporter SVCT1 in the intestines of humans compared with
rodents, as the latter normally synthesise vitamin C endogenously and thus do not need to
obtain it through their diet (Anita,2014).
Tools and Materials
Tolls Size Materials Total
10 aqua - Lime 1 piece
cup
10 stirer - Village lemon 1 piece
Label - Tomato 1 piece
Cutter - Squeeze Orange 1 piece
3 small - Cucumbar 1 piece
spoon
3 small - Pineapple 1 piece
bowl
10 test 10 Papaya 1 piece
tube mL
test tube - Water melon 1 piece
rack
Small -
filter
Tissue -
paper roll
Drop -
pipette
Work Provedure
1.Prepare extracts from lime, village lemon, tomatoes, squeezed oranges, cucumber,
pineapple, papaya, watermelon into aqua glass that has been cleaned.
2.Prepare 8 test tubes that have been labeled from each ingredient, then fill with 2 finger joint
water.
3.Drop betadine in each of the test tubes by 2 drops, then stir until evenly distributed.
4.After that, put the extracts from lime, village lemon, tomato, squeeze orange, cucumber,
pineapple, papaya, watermelon into each tube according to the name tag using a dropper
pipette.

Result and Discussion

Result

M a t e r i a l s C h a n g e I n f o r m a t i o n
1 . L i m e Change colour at the 9th drops. contains high levels of vitamin C
2. Village Lemon Change colour at the 25th drops. contains low levels of vitamin C
3 . T o m a t o Change colour on drops 16th. contains vitamin C levels
4. Squeeze Orange Change colour on drops 13th contains vitamin C levels
5. Cucumbar Change colour at the 30th drops. contains low levels of vitamin C
6. Pineapple Change colour at the 7th drops. contains high levels of vitamin C
7 . P a p a y a Change colour at the 9th drops. contains high levels of vitamin C

8. Water melon Change colour at the 30th drops. contains low levels of vitamin C

Discussion

1. Betadine is used as a medium to measure the presence or absence of vitamins in fruit.

2. As Indicator used betadine-containing solution containing betadine10% povidone
iodine which is equivalent to 1% iodine.Iodine is the one actually be an indicator,
because of the reaction between ascorbic acid in vitamins C and iodine will remove color
from iodine.Observations made in this study is the change in color and the number of
drops of the solution the sample. The smaller the number of drops the sample solution
shows the more high vitamin C content in the sample.
3. Foods that contain the highest vitamin C are pineapple, papaya, lime, orange juice.
4. In theory, fruits that contain lots of vitamin C are oranges, papayas, pineapples while the
results of fruit trials that contain the highest vitamin C are pineapple, papaya, lime, and
squeezed oranges.

Conclusion
1. In the vitamin C experiment to find out that the food contained vitamin, betadine was
used as the medium.
2. If a food contains vitamin C which is high, then the number of drops of extract will be
less when dropped into a betadine solution.
 3. From the results of the experiment it can be concluded that the fruits that contain the
highest vitamins are pineapple, papaya, lime juice and press.
Referensi
Perricone, N. 2007. The Perricone Prescription. Jakarta: Serambi Ilmu Semesta.
Iriyani,Dwi,2014,Chlorophyll, Carotenoid, and Vitamin C Content of Several
Types of Leaf Vegetables in Periurban Agriculture in Surabaya City, Journal of
Mathematics, Science, and Technology,15(2),84-90.
Delanghe,Joris.2011.Vitamin c Deficiency More Than Just a Nutritional Disorder.
English:MDPI AG.
Carr,C,Anitra.2010.Vitamin c And Human Health. English:MDPI AG

Praktikum III
UJI FORMALIN PADA BAHAN MAKANAN

Objectives Of Practicum
1. To identify food ingredients that contain formaldehyde and which do not contain
formaldehyde
2. To find out how to identify foodstuffs that contain formaldehyde and which do not
contain formaldehyde using reagents a and reagents b
3. To know the changes that occur in food when it is identified and tested

Theoretical Basis
Formalin is a compound for-maldehyde in water with concentration-average traction 37%
and methanol 15% and the rest is water.Formalin not a food preservative but widely used by
small industries to preserve ma- products right because the price is cheap so you can reduce
costs production, can make springy, intact, undamaged, practical and effective preserving
food .User Ban formalin as an additional material food has been listed in RI Minister of
Health Regulation No. 033 2012,About Food Additives,in Appendix II concerning material
which prohibited from being used as a BTP (Herman Suryadi,2016).
Formaldehyde contamination and lam food is very heavy treat the body.stated that
formaldehyde can cause canal cancer breathing and increasing risk leukemia.International
Agency for Re-search on Cancer (IARC) classifies-cindicate formaldehyde inside group 1
(carcinogenic to humans)(IARC, 2006).There are several ways to analyze formaldehyde
inside food samples, among others with the colorimetric method (Altshuller,Miller, & Sleva,
1961;Nash, 1953),spectrophotometry (Wang, Cui, &Fang, 2007), performance liquid
chromatographyhigh (Li, Zhu, & Ye, 2007), and cro-gas matrices (Bianchi, Careri, Musci,&
Mangia, 2007).Analysis by KG-MS and KCKT requires instrumentation which is relatively
expensive and complicated.Besides that is, the derivatization process is needed using a
derivative expensive so it's not suitable for routine analysis that is relatively
inexpensive.Therefore, a method is needed analysis is simpler, faster,economical, and
sensitive.Which method used in this study is colorimetry with reagents Schryver for
qualitative analysis and UV-Vis spectrophotometry uses- Nash's reagent for analysis
quantitative.Selection of Schryver reagents for qualitative analysis caused by the formation of
colors that are spe-Be sensitive and sensitive between reagents with formaldehyde with a
limit lowest detection of 0.2 mg / L (Suryadi,Hayun, & Harsono, 2008).
Analysis Quantitative formalin is carried out using a UV-spectrophotometer Vis based on
the reaction between formaldehyde with Nash reagents which produces compound plex 3,5-
acetyl-1,4-dihydrolutidine (DDL) (Nash, 1953).This research aims to validate the analysis
method formalin in fresh fish and shrimp with Nash's reagents spec-UV-Vis trophotometry,
identify-formalin in fish and fresh shrimp using reagents Schryver, measuring formaldehyde
levels in fresh fish and shrimp UV-Vis spectrophotometry use Nash's reagents.Formalin has a
function as antibacterial agents can slow down the activity of bacteria in foods that contain
lots of protein, then formalin react with protein in food and make food be durable.But when it
enters the human body, then it is mutagenic and carcinogenic which can trigger growth of
cancer cells and defective genes in the body (Wasito,2004).
1. Formalin Structure
According to IPCS (International Program on Chemical Safety), a specialized agency
of three organizations at the United Nations, namely the ILO,UNEP, as well as WHO, which
specializes in safety the use of chemicals, generally mentioned that the tolerance limit of
formaldehyde that the body can accept in the form of drinking water is 0.1 mg / liter (1 ppm
is equivalent to 1 mg / liter) or in one day the allowable intake is 0.2 mg.While formaldehyde
may enter the body in form food for adults is 1.5 mg to 14 mg per day.National Institute for
Occupational Safety and Health (NIOSH) states formaldehyde is harmful to health at a rate of
20 ppm.Whereas in the Material Safety Data Sheet(MSDS), formaldehyde is suspected of
being cancerous ( Hariyadi Singgih,2013).

Tools and Materials

Tools Size Materials Total
Test tube 10 mL Dencis fish 1 tail
small
Cutter - Dencis fish big 1 tail
Label - Mackarel tuna 1 tail
 Table - Mackerel 1 tail
napkin
Tray - Anchory 1 small
spoonful
Cutting - Meatballs 2 items
board
Test tube - Wet tiew
rack noodles
Drop - Reagent A and
pipette B
Stirer -
Small -
bowl
Garbage -
bags

Work Procedure
1.Prepare samples of the ingredients to be tested into samples.(Dencis fish small,Dencis fiah
big,Mackarel tuna,Mackerel,Anchory,meatball,Wet tiew noodle).
2.Blend each sample in a test tube that has been labeled according to the name of the
material.
3.Add hot water to each tube that contains a smoothed sample using a dropper pipette.
4.Wait a few minutes to get the solution, after that separate the solution from the material into
another test tube.

Result and Discussion

Result
M a t e r i a l s Before the drops of reagents A and B After the drops of reagents A and B Information
1. Dencis Tuasan c l e a r p a l e clear purplish contains formaldehyde
2. Mackerel Tuasan v i o l e t brownish pink contains formaldehyde

3 . A n c h o r y p a l e c r e a m mu rky c ream does not contain formalin

4. Big Dencis MMTC p a l e c r e a m sil ence pink contains formaldehyde
5. M ackar el Tun a c l e a r p a l e m u r k y does not contain formalin
6. Mackerel MMTC c l e a r p a l e m u r k y does not contain formalin

7. Snack Meatballs brownish yello w m u r k y does not contain formalin

8. Wet Tiew Noodles murky white murky white does not contain formalin
9. Roadside Meatball p a l e w h i t e murky white does not contain formalin
10. Small Dencis reddish murky l i g h t g r a y does not contain formalin

Discussion
Jelaskan jawabanmu dengan menggunakan literatur
1. Changes in formalin test foods are changes in color when dropped with reagent A and
reagent B, which is turning purplish pink.
2. If the food solution that drops with reagent A and reagent B experiences a color change
it means that the food contains formalin.
3. Several chemical analysis methods already exist, for determination of formaldehyde,
borax, and harmful coloring substances one of them can be done by the spot test
method.That is chemical analysis methods using reagent kits (kits tester).This method
has features including fast,cheap, sure and does not require complicated equipment can
be done anytime and anywhere.The principle works is to add liquid
4. (reagent) on food ingredients that are suspected of using ingredients investigated, with
the final result of a change in color typical.FMR (formalin main reagent) is one type
formaldehyde content tester kit.The tester kit is wrong a discovery from a lecturer in
FMIPA UB Malang.
5. Impact of formalin use on the body
 If inhaled will cause burns in the nose and throat, difficult breakina Shortness of
breath, headaches and can cause lung cancer
 If being exposed to the skin will cause rednewuchin, and burning
 You get coloring causes eye redness, wonerimblurred vision, even blindness
 Swallowing will cause nausea, dizziness, heart problems, liver Seizures, even coma
and death.

Conclusion
1. Foods that contain formaldehyde when dropped with reagents A and B will change their
color to purplish pink.
2. From the results of the experiment, there were 3 foods containing other forms, namely
Dencis Levers, bloating Levers and large doses of MMTC.
3. From the results of the experiment it can be concluded that foods containing no
formaldehyde are more than foods containing formaldehyde.

Referensi
Singgih,Hariyadi,2013, Uji Kandungan Formalin Pada Ikan Asin Menggunakan
Sensor Warna Dengan Bantuan FMR,Jurnal ELTEK,11(1),55-70.
Wasito S. 2004. Data Sheet Book 1. Jakarta: PT Elex Media Komputindo.
Suryadi H., Hayun, Harsono F.D.2008. Pemilihan metode analisis formalin
berdasarkan reaksi warna dan spektrofotometri UV-Tampak.Makalah dipresentasikan
pada Kongres Ilmiah XVI Ikatan Sarjana Farmasi Indonesia, Yogyakarta.
Sastrohamidjojo, Hardjono. 1991.Dasar-dasar spektroskopi. (Ed. ke2).Yogyakarta: Liberty.