Using Borax in Meatballs: The Chemistry and Legal Analysis

Borax has the ability to preserve and enhance the texture of food. However, borax consumption can lead to several diseases, so borax is prohibited in Indonesia. Thus, research from chemistry and legal perspectives is needed. Revealing the content of borax in the meatballs through the chemistry laboratory, then providing the legal regulations on why and how borax can be used in food products. This study employed both quantitative and qualitative approaches to examine the borax compounds through chemistry investigations in labs and normative analysis of the legal views of their adoption in food stalls. The results of the quantitative analysis indicated a very low borax concentration of 0.0095%. Considering this small amount, which was nearly zero, the sample could not be identified when evaluated qualitatively. The findings of the qualitative analysis indicated negative points. Furthermore, due to the legal implications, the producer and seller may be subject to administrative and criminal punishments if it is proven that they violated food and consumer protection regulations by adding borax to food. The usage of borax preservatives, albeit in trace levels, by meatball entrepreneurs was effectively detected through quantitative testing utilizing the acid-base titration method to satisfy SNI 01-2358-1991 qualification. However, it is illegal and medically forbidden to employ borax preservatives in meatballs. Offenders who continue to insist on employing unwarranted preservatives may face a variety of rules and penalties, including jail time, fines, and even the cancellation of their company licenses.