Analysis of Borax and Formalin in Wet Noodles From Sidoarjo Traditional Market

Wet noodles are a type of noodle with fairly high water content (35-52%), so it is easy to spoil if stored for more than 12 hours at room temperature. Misuse the addition borax and formalin by irresponsible food manufacturers, aims make wet last longer. This study determine whether sold in several traditional markets Sidoarjo contain harmful ingredients formaldehyde. The research design this began organoleptic observations on found Regency, followed test using rapid kit UV Vis spectrophotometry Nash reagent. Based results, can be concluded that showed there were 3 samples floury smell 5 sour smell, terms texture all soft easily broken while color pale yellow bone white. results qualitative borax, negative based quantitative spectrophotometry, result formalin.