Investigation of the Food Safety (Cilok and Meatballs) Around Elementary Schools in Surakarta

Cilok and meatballs are popular traditional snacks marketed extensively in Surakarta, often near elementary schools. Concerns have been raised about the possible use of harmful additives such as borax and formalin to enhance the texture and preservation of these snacks, and also the possibility of microbial contamination. This study aimed to investigate the presence of borax and formalin in Cilok and Meatballs sold near schools in five Surakarta districts and the contamination. This investigation was divided into two stages. The first step of borax and formalin testing involved collecting two samples of cilok and two meatballs from each school in each sub-district (10% of the population). If the results are positive, a test is performed to ascertain the levels; if the results are negative, the second step of testing is completed with TPC and TPA testing. Three samples were tested for TPC and TPA in each district to assess the contamination and texture of the cilok and meatballs under investigation. The parameters resulting from the qualitative test of borax and formalin were 25 samples for each cilok and meatballs. Both qualitative and quantitative tests were conducted to detect the presence of borax and formalin. Total Plate Count (TPC) was used to assess microbial contamination. The Texture Profile Analyzer (TPA) was used to analyze the texture of cilok and meatballs, providing more information about their actual condition. The analysis showed no presence of borax or formalin in any of the samples tested. Vendors reported using tapioca flour to enhance the springiness of the snacks, reflecting an awareness of the health risks associated with borax and formalin. However, the TPC results are higher than the total bacteria limit of SNI and BPOM (1 x 105 CFU/g). The study concludes that nearly all traditional snack vendors in Surakarta are aware of the dangers of using borax and formalin, opting instead for safer alternatives like tapioca flour to improve the texture of their products. This awareness is a positive step towards ensuring food safety for schoolchildren consuming these snacks.