Determination of Boric Acid Levels in Food Samples Using the UV-Vis Spectrophotometry Method

Abstract

Food is a basic need for every human being to grow and sustain life. In food, there is what is called BTP or Food Additives. According to the Regulation of the Minister of Health of the Republic of Indonesia No. 033 of 2012 [1], Regarding food additives, boric acid or borax is prohibited from being used in food products. However, many people still use boric acid as BTP in producing food. This study aimed to identify and determine boric acid levels in food samples. The research method used was qualitative analysis with the addition of liquid curcucumin and quantitative analysis using UV-Vis spectrophotometry at a maximum wavelength of 540 nm. The results of identification and determination of boric acid levels showed that sample A had a color change from purplish-red to orange, indicating that the food sample was positive for boric acid. The average level of boric acid in sample A equals 986.947 ppm. The %RSD value obtained is 1.583%, indicating that this test has good precision.