Deteksi Cemaran Boraks, Formalin, Analisis Proksimat serta Persepsi Pembeli dan Pedagang Bakso yang Berada di Kota Lhokseumawe

Meatballs are one of the foods that undergo processing and meatballs are very popular with people of various backgrounds and ages, where the meatballs assessed consumer acceptance of the characteristics that suit the tastes of consumers without regard to nutrition and food safety standards. This research aims to detect any contamination of borax and formaldehyde in meatballs circulating in the town of Lhokseumawe, analyze the levels proximate to the meatballs circulating in the town of Lhokseumawe, and to determine the level of consumer knowledge meatballs to formaldehyde and borax as harmful preservatives. The samples are meatball sauce and meatball skewers taken from meatballs traders in the city of Lhokseumawe. Results of research on the meatball sauce sold in the shop found a 12.5% positive samples containing borax, while samples meatball skewers sold in schools is not found contamination borax, formalin as well as in the examination did not reveal any contamination of formaldehyde in the meatball sauce and skewers. The test results of proximate levels meatball soup obtained average values and standard deviations where the protein content of 9.43 ± 1.00, 10.53 ± 4.08 fat content, water content of 65.88 ± 3.51, ash content 2 , 76 ± 0.65 and 11.40 ± carbohydrate content of 3.33 and between levels of education and knowledge of the relationship between education and knowledge meatballs consumers to the dangers of borax and formaldehyde when used in food products (P <0.05). Conclusions 12.5% found gravy meatball stall containing borax, and not found any contamination of formaldehyde in the sauce and meatballs skewers and education levels affect the buyer meatballs knowledge about the dangers of formaldehyde and borax, proximate levels meatballs sold in some gravy meatball stall in the town of Lhokseumawe meet the standard values proximate levels meatballs issued by SNI.