Jurnal Pendidikan Matematika dan IPA

Vol 10, No 2 (2019) h. 163-172

JURNAL PENDIDIKAN MATEMATIKA DAN IPA

Vol 10, No 2 (2019) h. 163-172

http://jurnal.untan.ac.id/index.php/PMP

IDENTIFICATION OF HAZARDOUS CHEMICAL

AND MICROBES CONTAMINATION IN FOODS
OF STREET VENDORS

Azmi Azhari, Laita Nurjannah

Biology Education Department, IAIN Syekh Nurjati Cirebon
Email: azmi@syekhurjati.ac.id

DOI: 10.26418/jpmipa.v10i2.34289

Abstract
This study aimed at identifying chemical and microorganism con-
tamination in foods of street vendors around Institut Agama Islam
(IAIN) Syekh Nurjati Cirebon. The samples are meatball, cilok,
grilled fish cake, nuggets, rolade, sauce, crackers, and iced water
drinks. The sample tests are formalin test, borax test, Rodhamine B
test, Methanyl Yellow test, and Coliform & Escherichia coli MPN
test. The results showed that some food samples like meatball, ci-
lok, grilled fish cake, nuggets,and rolade were positive of formalin
& borax contaminated. The iced water drinks are contaminated by
Coliform & E. coli. The other samples like sauce and crackers
were negative of Rhodamine B & Methanyl Yellow contaminated.
In conclusion, according to this study, the foods of street vendors at
IAIN Cirebon are not yet safe to be consumed.
Keywords: Hazardous chemical,microbes, food street safety.

Received : 17/12/2018
Revised : 01/06/2019
Accepted : 01/07/2019

Azmi Azhari, Laita Nurjannah

Identification of Hazardous Chemical and Microbes Contamination in Foods of Street Vendors
Jurnal Pendidikan Matematika dan IPA
Vol 10, No 2 (2019) h. 163-172 164

The fulfillment of quality and Rhodamine B and Methanyl

safe/healthy food contained in Law Yellow dyes are indicated in canteen
No.18 of 2012 is the fundamental snacks, ground red chillies, sauces,
right of a citizen in Indonesia. chili sauce, skewer meatball sauce
Healthy food is an important issue and lipstick (Irawan & Ani 2016;
today because of various foods sold Taufik et al. 2016; Sajiman et al.,
at open street. The results of the 2016; La Ifu, 2016; Hernawan ,
study in 2011 by the Food and Drug 2017; Situmorang et al., 2015;
Supervisory Agency (BPOM) re- Azhari, 2017; Rusmalina & Anindhi-
vealed an extraordinary incidence of ta, 2015). In this study, the samples
163 cases of food poisoning. One studied were from sauces
reason is the addition of preserva- (Rhodamine B) and crackers
tives, dyes, and also the potential for (Methanyl Yellow).
harmful microbial contamination
One indicator of safe/healthy
(Rizki, 2016).
food is free from biological hazards
The coloring and preservatives (BPOM RI, 2012). Natural hazards
allowed by BPOM RI are particular such as bacteria can produce toxins
food coloring. However, the price of that can cause disease (FAO, 2006).
food coloring and chemicals is con- Malicious microbiological contami-
sidered quite expensive for small nants can originate from Coliform
producers. Hazardous textile coloring and E. coli, 2002). If these bacteria
material that is often used is Rhoda- levels increase above average, they
mine B & Methanyl Yellow, while will cause digestive diseases such as
dangerous preservatives that are acute diarrhea and fever. If it is not
commonly used are formalin & bo- immediately treated, it will cause
rax. This use causes food poisoning death (Kumala & Indriani, 2008; Ze-
followed by acute pain, vomiting, in et al., 2004). This research was
nervous system depression, and conducted by Yusuf (2004) in the
blood circulation failure (Isran et al., Darmaga TPB dormitory, food sam-
2016). ples containing E. coli and was de-
clared not eligible. Lettuce was ex-
Formalin and borax abuse have amined in Bogor market containing
been researched and indicated posi- Salmonella, which included patho-
tively in some foods such as fish, genic bacteria (Agustin, 2004). Also,
shrimp, noodles, bread, rice cake, market snacks and stalls in Jakarta
meatballs, cilok, tofu and others contain pathogenic bacteria (Aminah
(Hastuti, 2016; Kusumawati, 2004; et al., 2005). The samples tested for
Pane et al, 2013; Putra, 2009; Rinto Coliform and E. coli by MPN. In this
& Utama, 2009; Sultan, et al., 2013; study, MPN was a mixture of water
Suryadi & Kurniadi, 2014; Triastuti, and ice. The use of this MPN method
et al., 2013; Tumbel, 2012). In this can reveal the existence of E. coli
study, the samples were grilled fish and Coliform contamination
cake, rolade, nuggets, meatballs
(Nurjannah & Novita, 2018).
(formalin), cilok, and wet yellow
noodles (borax). Research on the identification
of chemicals and harmful microbial

Azmi Azhari, Laita Nurjannah

Identification of Hazardous Chemical and Microbes Contamination in Foods of Street Vendors
 Jurnal Pendidikan Matematika dan IPA
Vol 10, No 2 (2019) h. 163-172 165

Table 1. Qualitative test results of formalin and borax.

Food Sample/Street Vendors Formalin Test Borax Test
Grilled fish cake/A Positive X
Rolade/A Positive X
Nugget/A Positive X
Meatball/B Positive X
Meatball /C X Negative
Yellow Noodle/C X Negative
Cilok/D X Positive
Cilok/E X Negative
Notes: X: Undone
Table 2. Qualitative test result of Rodhamine B & Methanyl Yellow.
Food Sample/Street Vendors Rodhamine B Methanyl Yellow
Sauce/A Negative X
Sauce /B Negative X
Sauce /C Negative X
Sauce /D Negative X
Sauce /E Negative X
crackers/F X Negative
crackers/G X Negative
Notes: X: Undone
durable. The effect of borax on body al., (2018). Meanwhile, the identifi-
organs varies depending on the con- cation of Methanyl Yellow in crack-
centration of borax ingested into the ers has been examined by Rahayu &
body. In adults, a borax dose of 10- Mahmuda (2016), Murtiyanti (2013)
20 gr/kg body weight and children 5 and Rahayu & Mahmuda (2016).
g / kg body weight can cause poison- Presentation of data on identification
ing & death. Under these doses can of the use of these dyes is in Table 2.
cause symptoms such as upper ab-
dominal pain, headaches, skin diseas- The results of the identification
es and shortness of breath and failure of Rhodamine B in Table 2 state that
all the sauce from the traders A, B, C,
of blood circulation (Khamid, 2006).
D, E did not contain rhodamine B.
Identification of Rodhamine B & This dye is made from dietyllamino-
Methanyl Yellow phenol and phatalic anhydride which
is very toxic to humans. These dyes
Identification of Rhodamine B are declared prohibited for food in-
dye tested on the red sauce while gredients according to the Regulation
Methanyl Yellow tested on yellow of the Minister of Health of the Re-
crackers. Identification of Rhodamine public of Indonesia No.722 / Men-
B in sauces has been examined by kes / Per / IX / 1988 concerning dyes
Kartini & Mukti (2017), Azmi et al., which are declared dangerous and
(2017), Longdong (2017), Muflihun-
prohibited in Indonesia.
na & Sajadah (2014), and Samosir et

Azmi Azhari, Laita Nurjannah

Identification of Hazardous Chemical and Microbes Contamination in Foods of Street Vendors
Jurnal Pendidikan Matematika dan IPA
Vol 10, No 2 (2019) h. 163-172 166

contamination in foods of street ven- yellow noodles, sauce, brains, nug-

dors around IAIN Syekh Nurjati gets, crackers, and ice cubes. All
Cirebon has not been conducted. samples were selected from several
With the potential for food safety street vendors. Data that has been
hazards, it is feared that there is a analyzed is presented in the form of
possibility that it will disrupt the tables and narratives to discuss the
health of people who consume results obtained.
snacks around IAIN Syekh Nurjati
Cirebon. Health is a factor that great-
ly influences learning achievement FINDINGS AND DISCUSSION
(Riyani, 2015). Therefore, this study
aims at identifying harmful microbi- Identification of Formalin and Borax
al chemicals and contaminants in Formalin identification was
foods of street vendors. It is hoped tested in grilled fish cake snack,
that this research will become a ref- rolade, nuggets, meatballs, while
erence source for the campus com- identification of borax was tested in
munity, to sort out snacks that are meatballs, cilok, and yellow noodles
guaranteed to be safe. from meatballs. Formalin & borax
used in these samples have been test-
ed positively in various test sites
METHOD (Fauziah, 2014; Harsojo & Kadir,
2013; Kartini & Mukti, 2017; Nopi-
Samples were taken from
yanti, Krisnawati, & Heriani, 2018;
street vendors around IAIN Syekh
Santi, 2018; Tubagus, 2013; Ulfa,
Nurjati Cirebon in November 2018
2015 ; Wariyah & Dewi, 2013;
and analyzed at the Regional Health
Warni, 2013; Yulizar, Wintarsih, &
Laboratory (Labkesda) in Cirebon
City. This research is a qualitative Amin, 2014).
and quantitative descriptive study. The results of the identification
The parameters analyzed were for- of formalin and borax in Table 1
malin, borax, Rhodamine B, Metha- showed that all samples from trader
nyl Yellow, and Coliform & E. coli. A were declared unsafe for con-
Qualitative test for formalin using sumption because they contained
chromatofic acid, borax refers to SNI formaldehyde. Formaldehyde can
01-2358-1991, Identification of syn- increase blood acidity, shortness of
thetic coloring agents (Rhodamine B breath, hypothermia, coma, and
& Methanyl Yellow) using Paper death (Winarno, 1997).
Chromatography method according
to SNI, 01-2895-1992. The microbi- Identification in the merchant
ological examination uses the Most cilok D sample contained positive
Probable Number Test method borax, while the merchant C, and E
which consists of a presumptive test samples did not contain borax. Addi-
using the lactose broth medium, con- tion of borax acid in the process of
firmative test using the brilliant making meatballs/cilok can improve
green lactose broth medium. The the structure and texture of meat-
sample consisted of meatballs, cilok, balls/cilok to be more springy and

Azmi Azhari, Laita Nurjannah

Identification of Hazardous Chemical and Microbes Contamination in Foods of Street Vendors
Jurnal Pendidikan Matematika dan IPA
Vol 10, No 2 (2019) h. 163-172 167

Tabel 3. Identification of total Coliform and E.coli bacterial contamination.

MPN Coliform/ MPN E.Coli/
Drinks Sample/Street Vendors
Gram Gram
Mixture of Water & Ice Cube/H 33 33
Mixture of Water & Ice Cube /I 460 150
Mixture of Water & Ice Cube /J 240 93
Mixture of Water & Ice Cube /K 460 460
Mixture of Water & Ice Cube /L >2400 >2400
Mixture of Water & Ice Cube /M >2400 >2400
Mixture of Water & Ice Cube /N >2400 >2400
The results of the Methanyl Jasaboga sanitation hygiene number
Yellow identification in table 2 show 1096 / MENKES / PER / VI / 2011
that the crackers of the F & G are which was 0 / gram. This indicates
negative of Methanyl Yellow. The that iced drinks in street vendors
use of Methanyl Yellow dye is often around IAIN Syekh Nurjati Cirebon
found in food products such as crack- are not safe for consumers. Contami-
ers, noodles, tofu, fried foods, cakes, nation of E. coli bacteria is an indica-
and yellow snacks. Methanyl Yellow tor bacterium that is used to detect
is often used by food traders because contamination by feces in water and
of its lower price and more attractive detect the presence of intestinal path-
colors than food coloring. Methanyl ogens. E. coli is a normal flora found
Yellow is prohibited for food prod- in the digestive tract of animals and
ucts because of the heavy metal con- humans, but some E. coli serotypes
tent that can endanger health (Palar, can cause diarrhea in humans. The
2008). This compound is an aromatic mixture of water & ice cubes around
azo chemical compound that can this campus are not safe to be con-
cause tumors in various tissues of the sumed and a high chance to cause
liver, bladder, digestive tract, and disease. This can cause people who
skin tissue. drink it to suffer from diarrheal dis-
eases. Diarrhea can cause heart
Identification of Coliform and E. coli rhythm disorders, and cerebral hem-
The samples tested came from orrhage due to loss of electrolyte flu-
a mixture of water & ice cubes at id (Herbowo & Firmansyah, 2016).
traders H, I, J, K, L, M, and N. Re-
search on coliform bacteria contami-
nation and E. coli on water & ice was CONCLUSION
tested by Nurjannah & Devi (2018),
Hadi, et al., (2014), and Rifta et al., The results of identification of
(2016). Data presentation on total hazardous chemicals and microbial
contamination of Coliform bacteria contamination in street vendors
and E. coli is found in table 3. around IAIN Syekh Nurjati Cirebon
Coliform and E. coli MPN val- were formalin and borax positive in
ues from traders H, I, J, K, L, M, N some samples, Rhodamine B &
did not meet the requirements of Methanyl Yellow are negative in all

Azmi Azhari, Laita Nurjannah

Identification of Hazardous Chemical and Microbes Contamination in Foods of Street Vendors
Jurnal Pendidikan Matematika dan IPA
Vol 10, No 2 (2019) h. 163-172 168

samples and E. coli & Coliform con- Agustin, D. S. (2004). Prevalensi Sal-
tamination in water mixtures and ice. monella pada Selada Segar di
Therefore, foods street vendors Pasar Tradisional Daerah Bogor
dan Evaluasi Prosedur Pen-
around IAIN Syekh Nurjati Cirebon gujiannya [Skripsi]. Bogor:
are not yet safe to be consumed. Sug- Fakultas Teknologi Pertanian,
gestions from the results of this study Institut Pertanian Bogor
are expected to provide periodic Aminah, N. S., Mardiana, M., & Su-
guidance and counseling on food praptini, S. (2005). Jenis Jamur
safety for street vendors around IAIN dan Lalat yang ditemukan pada
Syekh Nurjati Cirebon. Makanan Jajanan dari Pasar
dan Warung di Jakarta. Media
Penelitian Dan Pengembangan
ACKNOWLEDGEMENT Kesehatan, 15:11-16

This study was funded by Min- Azhari, A. (2017). Analisis Rhoda-

min B Cabai Giling di Pasar
istry of Religious Affairs Indonesia
Segiri dengan metode Kromato-
trough DIPA IAIN Syekh Nurjati grafi Lapis Tipis. Mahakam
Cirebon 2018. Medical Laboratory Technolo-
gy Journal, 1(1), 1–10.
Azmi, U., Novita, M., & Sulaiman, I.
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Azmi Azhari, Laita Nurjannah

Identification of Hazardous Chemical and Microbes Contamination in Foods of Street Vendors