KNOWLEDGE AND PRACTICE OF THE USE OF BORAX IN MEATBALLS SELLER AT THE CAMPUS A UNIVERSITY OF MUHAMMADIYAH JAKARTA

Abstract

Meatballs is a food often consumed by people because it is practical, easily processed and can be served quickly. Meatballs is a food that can be easily damaged because meatballs high in protein, has a high water content, and pH neutral. Borax is the preservative of choice for preserving meatballs for durability, whereas its use in foods is prohibited because it is carsionegenic. In general, sellers do not aware of the dangers of using borax in the food. This study aims to describe the knowledge and the use of borax in meatballs sellers at Campus A the University of  Muhammadiyah Jakarta 2015. This study is a qualitative descriptive study design using RAP (rapid assessment procedure). 11 Informants are 11 meatballs seller purposively selected based on adequacy and appropritaness.  Triangulation resource and method were conducted to validitate data.  Data obtain from indepth inteview to collect data on konwledge and pratice, while laboratory test using regent kit borax was used to detect borax in meatballs.  Analysys  is done by comparing the information in a different way, namely, comparing the results of in-depth interviews with test result.The results showed although most of the informants education is very low, as many as one person SD, SMP 6, SMA / STM as many as 3 people, but their knowledge was excellent in answering questions about borax.  They know what is borax and what tthe health consequence of borax if it is eaten. Informants  also state that they do not use borax in the meatballs they sold, and this is confirmed with laboratory result. None of meatballs sold by informants at the University of Muhammadiyah Jakarta Campus A contains borax that can harm human health. Nevertheless, it is expected the informant to maintain not to use borax as an additive in  meatballs they sold,  and continue to enrich themselves with information on the food additive that is allowed and not allowed.