Qualitative Test of Identification of Borax in Wet Noodles at Traditional Markets in Palembang City

Food is a basic need of human life. Cases food poisoning and infectious diseases caused by continue to increase. Borax derivative the heavy metal boron (B) generally used as preservative bactericidal. One tests that can be done identify foods contain borax test with curcumin paper kit. Aim: This research presence in wet noodles qualitative traditional market city Palembang. Method: The type this descriptive qualitative. Is provides an overview or description identification noodles. Sampling study primary data taking samples directly from vendors who have 16 Ilir market, total sampling technique met inclusion criteria. Result: physical results showed chewy texture, for color parameter, 13 yellow were obtained, durability 12 lasted 24 hours, olfactory does not pungent odor, test, kit orange. C onclusion : there no noodle containing ilir Keywords: Borax, Food, Wet