ABSTRACT: Gendar is a type of
food produced by adding bleng, which is a chemical compound containing borax as
boros. This research was intended to find out (1) the borax contents in the
gendar taken from Ambarawa areas and (2) whether there were significant
differences in borax levels contained in fresh gendar, dry gendar, gendar fried
in fresh vegetable oil and gendar fried in used vegetable oil. This was a
non-experimental research with the data analyzed descriptively and
analytically. The variables measured were borax levels, acting is boros,
contained in fresh gendar, dry gendar, gendar fried in fresh vegetable oil and
gendar fried in used vegetable oil. The samples for this research were taken
randomly from three household industried of gendar in Ambarawa areas. The
contents of borax were measured using spectrophotometri UV-Vis. The analyses on
the borax content in the four types of gendars (fresh gendar, dry gendar,
gendar fried in fresh vegetable oil and gendar fried in used vegetable oil)
used Kruskall-Wallis non-parametric statistical tests followed by Mann-Whitney
tests. The analyses showed that all of the four types of gendars really
contained borax, as boros, but in diffirent levels among the diffirent gendars
borax contents in the four different gendars taken from Bandungan and Sumowono
had significant values 0,182 and 0,643 respectively (P > 0,05), contents in
the four different gendars taken from Ambarawa areas also had a significant
value of 0,004 (P < 0,05), meaning also that there were statistically
significant differences in the borax contents.
Keywords: Borax, Gendar,
Spectrophotometri UV-Vis
Penulis: Sugiyono, Siti
musinah, Rukhanah rukhanah
Kode Jurnal: jpfarmasidd090017
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