QUALITATIVE EXAMINATION OF BORAX ON

MEATSBALSS AND RICE CAKES WHICH CIRCULATE

Proposed to Fulfill One of the Assignments for Analytical Chemistry Course

By : Rizqi Nur Rohman

2021001074

CHEMICAL ANALYSIS STUDY PROGRAM

SEKOLAH TINGGI ANALIS KIMIA

2022
 SAY INTRODUCTION
Assalamu'alaikum Wr. Wb.

Praise be to Allah SWT who has given His mercy and grace, so that the

author can complete his final project entitled "Qualitative examination of borax in

meatballs and rice cakes circulating".

shortcomings, so the authors are happy to accept constructive criticism and

suggestions. Hopefully this final project can be useful for all of us and achieve its

goals.

Wassalamu'alaikum Wr. Wb.

Serang, 16 june
2022 Author

Rizqi Nur Rohman

2021001074
 QUALITATIVE EXAMINATION OF BORAX ON MEATSBALLS
AND RICE CAKES WHICH CIRCULATE

ABSTRACT

Borax is one of the dangerous chemicals that is prohibited from being used
in food. However, it is still often found in certain foods such as meatballs and rice
cake which acts as a chewing agent. The purpose of this final project is to
qualitatively determine the presence of borax in meatballs and rice cakes
circulating on Jalan Pancing.
The samples used were meatballs and rice cake. Two meatballs with
sample codes A and B and three lontong with sample codes C, D, and E. The
sampling locations for meatballs and lontong that were examined were on the
fishing street. Samples are prepared through the ashing process. Qualitative
examination of borax was carried out by a flame reaction test using concentrated
H 2 SO 4 and methanol and a reaction test for curcumin paper using 2 N HCl, then
dipped in curcumin paper.
The results obtained from the qualitative examination of borax in
meatballs and rice cakes circulating on the fishing trail are sample codes A and C
which were tested with a flame reaction containing borax because a green flame
was formed on the fire. Sample codes B, D, and E which were tested by the flame
reaction did not contain borax because they did not form a green flame in the
flame. While the sample codes A and C in the curcumin paper reaction test
contain borax because a brownish red color is formed on the curcumin paper.
Sample codes B, D, and E which were tested with the reaction of curcumin paper
did not contain borax because there was no red-brown color on the curcumin
paper.

Keywords: borax, meatballs and rice cake, flame reaction test, curcumin paper
reaction test
 TABLE OF CONTENTS

SAY INTRODUCTION .....................................................................................ii

ABSTRACT .......................................................................................................iii

LIST CONTENTS ..............................................................................................iv

LIST TABLE .......................................................................................................v

LIST APPENDIX .............................................................................................vi

CHAPTER I INTRODUCTION ........................................................................1

1.1 Background Rear ..........................................................................................1

1.2 Goal ..............................................................................................................2

1.3 Benefit ..........................................................................................................2

CHAPTER II OVERVIEW LIBRARY .............................................................3

2.1 Ingredient Food Supplement ........................................................................3

2.1.1 Definition of ..............................................................................................3

2.1.2 Material Use Food Supplement .................................................................4

2.2 Ingredient Preservative .................................................................................6

2.2.1 Definition of ..............................................................................................6

2.2.2 Use Preservative ........................................................................................7

2.3 Borax ............................................................................................................8

2.4 Use of Borax in Meatballs and Lontong ......................................................10

2.5 Analysis Borax .............................................................................................12

CHAPTER III METHOD EXPERIMENT ........................................................13

3.1 Tool...............................................................................................................13

3.2 Material ........................................................................................................13

3.3 Procedure Work ...........................................................................................13

3.3.1 Reaction Paper Curcumin .........................................................................13

3.3.2 Reaction on fire .........................................................................................14

CHAPTER IV RESULT AND DISCUSSION ..................................................15

4.1 Result ............................................................................................................15

4.2 Discussion ....................................................................................................16

CHAPTER V CONCLUSION AND SUGGESTION .......................................18

5.1. Conclusion ...................................................................................................18

5.2. 18 suggestion....................................................................................................

LIST LIBRARY .................................................................................................19

 LIST OF TABLES

Table

4.1 Borax examination results on meatballs and rice cake ...................................15

 APPENDIX LIST

Attachment

1. Drawing Tool ....................................................................................................21

2. Picture of H 2 SO 4 (P) Solution and Methanol .................................................22

3. Picture of 2N and . HCl Solution Curcumin Paper ..........................................23

4. Image of Positive Flame Reaction Results and Negative borax .......................24

5. Pictures of Positive Curcumin Paper Reaction Results and Negative Borax ...25
 CHAPTER I
INTRODUCTION

1.1 Background

Food has a very important role in public health. Therefore, all members of

society, without exception, are food consumers. In Indonesia, most of the people

still have relatively low incomes and education levels. Therefore, their awareness

and ability as consumers are also still very lacking, and in choosing food, they

often ignore the quality. Because food has a very important role in public health, it

is necessary to avoid using food additives that can harm or endanger consumers

(Cahyadi, 2009).

There are so many dangerous chemicals that are prohibited by traders from

being added to food. This of course is very dangerous for consumers. Many things

want to be achieved, including traders want their food to be durable and attract

consumers. One of the dangerous chemicals that are prohibited from being used in

food is borax. Borax is often used as a food preservative. Apart from being a

preservative, this ingredient also serves to thicken food. Foods that are often

added to borax include meatballs, rice cakes, noodles, and crackers (Yuliarti,

2007).

Boric acid or often called borax is prohibited from being used in

Indonesia. Borax is also known as boric acid, sodium tetra borax or sodium
borate is actually a cleaner, fungicide, herbicide, and insecticide that is toxic or

toxic to humans. The characteristics of foods containing borax are very chewy,

durable, the meatballs are whiter in color, will turn dark gray if excessive borax is

added (Yuliarti, 2007).

The analysis of these hazardous chemicals is usually carried out

qualitatively because once a food item contains these prohibited hazardous

chemicals, the food is no longer eligible. The qualitative test aims to determine

the presence or absence of borax in the food. Therefore, it is necessary to examine

borax qualitatively with a flame reaction and curcumin reaction (Sumantri, 2007).

1.2 Destination

The purpose of the examination was to determine the presence or absence

of borax in meatballs and rice cakes qualitatively circulating.

1.3 Benefit

The benefit of conducting an inspection is to be able to qualitatively

determine the presence or absence of borax in meatballs and rice cakes

circulating.
 CHAPTER II
LITERATURE REVIEW

2.1 Additional Ingredients Food

2.1.1 Definition

Food additives are materials that are not normally used as food and are

usually not a typical food ingredient, have or have no nutritional value, which are

intentionally added to food for technological (including organoleptic) purposes in

the manufacture, processing, preparation, treatment, storage. , packaging, storage

or transportation of food to produce or are expected to produce (directly or

indirectly) a compound that affects the characteristics of the food (PERMENKES

RI, 1988).

Food additives are materials added to food to affect the nature or shape of

the food. Everyone who produces food for distribution is prohibited from using

any materials as food additives that are declared prohibited. Everyone who

produces food using food additives for distribution is obliged to use permitted

food additives (Government Regulation, 2004).

Meanwhile, according to Cahyadi (2006), the definition of food additives

in general is an ingredient that is not usually used as food and is usually not a

typical component of food, has or does not have nutritional value, which is

intentionally added to food to increase its nutritional value.

technological purposes in the manufacture, processing, preparation, treatment,

packaging, packaging and storage.

Food additives or often called food additives are materials added to food to

affect the nature or shape of the food. These food additives may have nutritional

value, but they may not (Yuliarti, 2007).

According to the Regulation of the Minister of Health of the Republic of

Indonesia No. 329/Menkes/PER/XII/1976, it is stated that what is meant by food

additives are ingredients that are added and mixed during food processing to

improve quality (Sumantri, 2007).

2.1.2 Use of Additional Materials Food

The purpose of using food additives is to increase or maintain nutritional

value and shelf-life quality, make food items easier to serve, and facilitate food

preparation. In general, food additives can be divided into two major groups,

namely as follows:

1. Food additives that are added intentionally to food, knowing the

composition of these ingredients and the purpose of the addition can

maintain freshness, taste, and help processing.

2. Food additives that are accidentally added, namely materials that do not

have a function in the food, are found accidentally, either in small amounts

or quite a lot as a result of treatment during the production, processing,

and packaging processes. Ingredient

 This can also be a residue or contaminant from ingredients that are

intentionally added for the purpose of producing raw materials or handling

them that are still being carried into the food to be consumed (Cahyadi,

2009).

In Indonesia, regulations concerning Food Additives that are permitted to

be added and those which are prohibited (called Chemical Additives) have been

drafted by the Ministry of Health, regulated by Regulation of the Minister of

Health of the Republic of Indonesia Number 722/Menkes/Per/IX/88, consisting of

groups of permitted food additives. including the following: Antioxidants (

antioxidants ), anti-caking agents ( anticaking agents ), acidity regulators ( acidity

regulators ), artificial sweeteners ( artificial sweeteners ), flour whitening agents (

flour treatment agents ), emulsifiers, stabilizers, and thickeners ( emulsifiers,

stabilizers, thickener , preservative , hardener ( firming agent ), colorant ( color ),

flavor and aroma enhancer, flavor enhancer ( flavour, flavor enhancer ),

sequestrant ( sequestrant ) (Cahyadi, 2006).

According to the Decree of the Minister of Health of the Republic of

Indonesia No.722/Menkes/Per/IX/88 and No.1168/Menkes/PER/X/1999, several

additives that are prohibited from being used in food are as follows: Sodium

tetraborate ( borax ), Formalin ( formaldehyde ), Vegetable oil which brominated (

brominated vegetable oils ), chloramphenicol (chlorampenicol ) , potassium

chlorate ( potassium chlorate ), diethylpyrocarbonate (diethylpyrocarbonate,

DEPC), nitrofuranzone ( nitrofuranzone ), P-phenetilcarbamide ( p-

phenethycarbamide, dulcin, 4- and ethoxyphenylalic acid ), the salt ( salicylic acid

and its salts ).

 Meanwhile, according to the Regulation of the Minister of Health of the

Republic of Indonesia No. 1168/Menkes/PER/X/1999, in addition to the additives

above, there are still prohibited chemical additives, such as rhodamine B (red

dye), methanyl yellow (yellow dye), dulsin (synthetic sweetener). ), and

potassium bromate (hardener).

2.2 Ingredient Preservative

2.2.1 Definition

Preservatives are food additives that can prevent or inhibit the process of

fermentation, acidification, or other decomposition of food caused by

microorganisms. These food additives are usually added to perishable foods, or to

foods that are preferred as a medium for the growth of bacteria or fungi, for

example in meat products, fruits, and others. Another definition of preservatives

are compounds or materials that are able to inhibit, restrain or stop, and provide

protection for food ingredients from the spoilage process (Cahyadi, 2009).

Meanwhile, according to Winarno (1980), preservatives are chemicals that

can defend food against attack by bacteria, yeast or molds. For example, sodium

benzoate is used in acidic beverages or foods, sodium and calcium propionate to

prevent mold in breads and pastries, sorbic acid is used in in cheese for prevent

growing mold, materials which

contains active chlorine which functions as a microbial repellent in

washing fruits and vegetables.

2.2.2 Material Use Preservative

In general, the addition of preservatives in food aims as follows:

1. Inhibits the growth of spoilage microbes in food, both pathogenic and non-

pathogenic pathogens.

2. Extend shelf life food.

3. Does not reduce the nutritional quality, color, taste, and odor of food

ingredients preserved.

4. Not to hide the state of quality food low.

5. Not used to hide the use of wrong or non-compliant materials

requirements.

6. Not used to hide food spoilage (Cahyadi, 2009).

Preservatives are usually added to food processing to get products with a

longer shelf life. Preservatives used must be preservatives that are permitted for

food and added at levels that are safe for consumption. Preservatives commonly

used in food processing are sulfites and sulfur dioxide, nitrite salts, sorbic acid,

propionic acid, acetic acid, benzoic acid, and antibiotics (Estiasih and Ahmadi,

2009).

According to Sumantri (2007), preservatives consist of two types, namely:

organic and compound inorganic in form sour or the salt. Substance

Organic preservatives are more widely used than inorganic preservatives because

organic preservatives are easier to make and can be degraded so that they are

easily excreted. Organic preservatives that are often used are sorbic acid,

propianic acid, and benzoic acid. Meanwhile, inorganic preservatives that are still

frequently used in foodstuffs are nitrite, nitrate, and sulfite.

2.3 Borax

Boric acid (H 3 BO 3 ) is a boron compound which is also known as borax.

In West Java it is also known as "bleng", in Central Java and East Java it is known

as "pijer". Used or added to food or food ingredients as a thickener or as a

preservative (Cahyadi, 2009).

Boric acid is a white or colorless crystalline powder with fungicidal

properties. It causes indigestion in humans, and is not considered suitable for use

in food in many countries. Switzerland and Sweden allow this additive as a

preservative in some processed seafood (Winarno, 1980).

Borax is one of the elements in soldering materials, cleaning agents, wood

preservatives, wood antiseptics, and cockroach control. Synonym: sodium

biborate, sodium pyborate, or sodium tetraborate. Borax powder is white and

slightly soluble in water. Frequent consumption of borax foods will cause brain,

liver, fat, and kidney disorders. In large quantities, borax causes fever, anuria (no

urine formation), coma, stimulates the system

central nervous system, causing depression, apathy, cyanosis, decreased blood

pressure, kidney damage, fainting, and even death (Widyaningsih and Murtini,

2006).

According to the third edition of the Indonesian Pharmacopoeia (1979),

sodium tetraborate contains not less than 99.0% and not more than 105.0% Na 2 B

4 O 7 .10H 2 O. Description colorless transparent crystal or white crystal powder,

odorless , salty and alkaline taste. In dry air brittle. Solubility soluble in 0.5 parts

of water, practically insoluble in ethanol (95%) P.

While sodium tetraborate according to the fourth edition of the

Pharmacopoeia (1995), sodium tetraborate contains an amount of Na 2 B 4 O 7 ,

which is equivalent to not less than 99.0% and not more than 105.0% Na 2 B 4 O 7

.10H 2 O Description Colorless transparent crystal or white crystal powder,

odorless. The solution is alkaline to phenolphthalein. When blooming in dry and

warm air, crystals are often coated with a white powder. Solubility soluble in

water, easily soluble in boiling water and in glycerides, insoluble in ethanol.

Borax is not actually a food preservative, but is used as an antiseptic in the

form of powder, liquid, and ointment (in the form of boric acid). Borax is also

used as an ant repellent (Budiyanto, 2001).

The use of borax in these foods is intended as a preservative and to

increase the elasticity of meatballs and noodles. Consumption of borax can cause

abnormalities in the nervous system, digestive tract, kidneys, liver, and skin. In

the nervous system, borax can cause depression and mental disorders (Budiyanto,

2010). 2001).
2.4 Use of Borax in Meatballs and Rice cake

Borax is often used by meatball processors with the intention of producing

a dry product (rough and not sticky). However, in the Regulation of the Minister

of Health of the Republic of Indonesia, borax is one of the chemicals that is

prohibited from being used in food products. Borax is not a food preservative, but

some food manufacturers still use borax as a food preservative. Borax is often

misused to preserve various foods such as meatballs, wet noodles, banana molen,

dumplings, rice cake, ketupat, and dumplings. Besides aiming to preserve, borax

can also make food texture more chewy and improve the appearance of food.

However, borax has been declared as an ingredient that is prohibited from being

used in food according to the Regulation of the Minister of Health of the Republic

of Indonesia No.722/Menkes/Per/IX/88 because it is very dangerous for health.

With borax the dough can be more elastic and elastic so that it remains attractive.

Borax is widely used in small industries or home industries (Syahputri, 2015).

Meatballs that use borax tend to have a more chewy texture, when you bite

them they will return to their original shape. Another characteristic of meatballs

that use borax is that the color looks whiter. This is different from good meatballs,

which are usually fresh gray in color evenly in all parts, both on the edges and in

the middle (Widyaningsih and Murtini, 2006).

In the process of making rice cake, the addition of borax is done in two

ways, namely sprinkled on cooking water or added to rice cake dough, it aims to

get a chewy effect and cook faster, a better texture.

good and durable when compared to rice cake that is not given borax so that it is

more profitable for the seller. The physical characteristics of rice cake containing

borax can be identified by looking at the shape of the rice cake which is dense and

chewy, the color is clean, and can be stored for more than 5 days. In the cooking

process, rice cake that does not contain borax takes more than 4 hours, but if

borax is added it only takes 2 hours to cook so it is more profitable for traders in

terms of fuel. This is what encourages traders to add borax to the rice cake

(Anisyah, 2009).

During an examination held at a number of schools in Depok, West Java,

it was found that there was a preservative suspected to be borax in a snack in the

form of rice cake made from rice. According to the Head of the Food and Drug

Supervisory Section (POM) of the Depok City Health Office, borax is used as a

mixture to make lontong so that it is more durable, has a dense texture, is more

supple and is not mushy (Anisyah, 2009).

In addition, Agus Purnomo, a lecturer at the Health Polytechnic of

Tanjung Karang Lampung, conducted research on borax in foods such as wet

noodles, rice cake, meatballs, pempek, and shrimp crackers taken randomly at

SMEP Markets, Tugu, Bambu Kuning, Kampung Sawah, and Bandar

supermarkets. Lampung. After laboratory tests, of 30 samples of wet noodles,

84% were positive for borax. Of the 9 samples of lontong, 11.1% contained borax,

and of the 13 samples of pempek, 85% were also positive for borax. And what

was even worse were 12 samples of meatballs, 7 samples of black grass jelly, and

12 samples of law crackers, 100% positive for borax (Anisyah, 2009).

2.5 Analysis Borax

According to Svehla (1979), there are several methods used to analyze

borax, including the following: :

1. Concentrated sulfuric acid and alcohol

This test is often called the flame test. The use of methanol or ethanol (the

former is preferred because it is more volatile) in a small porcelain dish, and this

alcohol is ignited and the alcohol will burn with a flame with a green rim.

2. Paper test turmeric

If a piece of turmeric paper (turmeric) is dipped in a solution of a borate

acidified with dilute hydrochloric acid, then dried at 100 0 C, the paper becomes

reddish brown. The paper is dried most simply by wrapping it around the outer

edge near the mouth of a test tube containing water, and boiling the water for 2-3

minutes. After the paper is moistened with dilute sodium hydroxide solution, the

paper becomes bluish black or black-green.

Meanwhile, according to Sumantri (2007), the procedure for qualitative

analysis of borax is as much as 20 grams of the sample with sufficient Na 2 CO 3

powder added, heated over a Bunsen flame, ashed in an electric furnace, and cooled.

The ash was added to water and a few drops of 5 N HCl was added and then

filtered, then added 4 drops of saturated oxalic acid, and 1 mL of turmeric ethanol

extract. The solution was evaporated on a water bath to dry. If a red color (cherry

red) is formed, it is positive that it contains borax, which when dilute NH4 OH-

NaOH is added to the rest of the precipitation, a green color will be formed. black.
 CHAPTER III
EXPERIMENTAL METHOD

3.1 Tool

The tools used are stirring rods, porcelain dishes, matches, mortar and

pestle, dropper pipettes, volume pipettes, test tubes, spot plates, and furnaces.

3.2 Ingredient

The materials used were concentrated HCl 2 N, H 2 SO 4 , curcumin paper,

methanol, samples of two meatballs and three rice cakes circulating on the fishing

road.

3.3 Work procedures

The sample was weighed as much as 50 grams and then put into a

porcelain cup. Put in a furnace, then ash (in a fume hood). After turning into

ashes, then the ash is divided into two (2) and an identification reaction is carried

out, namely:
3.3.1 paper reaction curcumin

Some of the ash was dissolved in 2 N HCl, then dipped in curcumin paper.

If the borax is positive (+) there will be a color change on the curcumin paper

from yellow to red-brown.

3.3.2 Flame reaction fire

Another portion of the ash in the porcelain cup was added with

concentrated H 2 SO 4 and methanol. Then burn it with a lighter. If the borax is

positive (+) there will be a green flame on the fire.

 CHAPTER IV

RESULTS AND DISCUSSION

4.1 Results

A qualitative examination of the borax in two meatballs (sample codes A

and B) and three lontong (sample codes C, D, and E) circulating on the fishing

line can be seen in table 4.1.

Table 4.1 The results of qualitative examination of borax in meatballs and rice

cakes circulating on fishing roads

Flame reaction Reaction of curcumin

Sampl
No. (Ash+H 2 SO 4 (P) paper (Ash+HCl(e) Information
e Code
+ +curcumin paper)
methano
l)
Formed in red
positive
1 A Green flame occurs tanned on curcumin
borax (+)
paper
No red-brown color is
No green flame Negativ
2 B formed on
occurs e borax
curcumin paper
(-)
A brownish red color is
positive
3 C Green flame occurs formed on the paper
borax (+)
curcumin
No color formed
No green flame Negativ
4 D brownish red on
occurs e borax
curcumin paper
(-)
No red-brown color is
No green flame Negativ
5 E formed on
occurs e borax
curcumin paper
(-)
4.2 Discussion

In the examination of borax in meatballs and rice cake, a qualitative

method was carried out. The qualitative test was carried out to determine the

presence or absence of borax in the meatballs and rice cakes being tested. The

sampling site for meatballs and rice cakes that were examined was on Jalan

Pancing. Borax examination was carried out on two meatballs with sample codes

A and B and three lontong with sample codes C, D, and E qualitatively circulating

The qualitative test used in this examination is the flame reaction test and

the curcumin paper reaction test. In the flame reaction test using H 2 SO 4 (P)

reagents and methanol then burned to form a green flame on the fire. So that the

results obtained that the meatball with sample code A tested with a flame reaction

gave a positive result of borax because a green flame was formed on the fire.

Meatballs with sample code B which were tested with a flame reaction gave a

negative result of borax because there was no green flame formed on the fire.

Meanwhile, rice cake with sample code C, which was tested with a flame reaction,

gave a positive result of borax because a green flame was formed in the fire.

Lontong with sample codes D and E which were tested with a flame reaction gave

a negative result of borax because no green flame was formed on the fire.

In the curcumin paper reaction test using 2N HCl reagent will give a

brownish red color on curcumin paper. So that the results obtained that the

meatball with sample code A tested with the reaction of curcumin paper gave a

positive result of borax because a brownish red color was formed on the curcumin

paper. Meatballs with sample code B which were tested with curcumin paper

reactions gave a negative result of borax because they did not

a brownish red color was formed on the curcumin paper. While lontong with

sample code C which was tested with the reaction of curcumin paper gave a

positive result of borax because a red-brown color was formed on the curcumin

paper. Lontong with sample codes D and E which were tested with the reaction of

curcumin paper gave a negative result of borax because it did not form a brownish

red color on the paper. curcumin.

Borax has been declared as one of the hazardous chemicals that is

prohibited from being used in food in accordance with the Minister of Health of

the Republic of Indonesia No. 722/Menkes/Per/IX/88 because it is very dangerous

for health. However, based on the results of the inspection, borax was still found

in the meatballs and rice cakes circulating on Jalan Pancing. This research is

similar to the examination conducted by the Food and Drug Supervisory Agency

(BPOM) in a number of schools in Depok, West Java, which found the presence

of a preservative, namely borax, in snacks such as rice cake made from rice.

Likewise with research conducted by Agus Purnomo, in Bandar Lampung foods

in the form of wet noodles, rice cake, meatballs, pempek, and prawn crackers

were positive for borax. Of the 9 samples of lontong, 11.1% contained borax, and

of the 13 samples of pempek, 85% were also positive for borax. And which more

critical is 12 sample meatball, 7 sample cincau black, and

12 samples of law crackers, 100% positive for borax. This shows that the use of

borax by traders or sellers is still often used in food, especially in meatballs and

rice cake (Anisyah, 2009).

 CHAPTER V
CONCLUSIONS AND SUGGESTIONS

5.1 Conclusion

The results obtained from the qualitative examination of borax in

meatballs and rice cakes circulating on the fishing trail are sample codes A and C

which were tested with a flame reaction containing borax because a green flame

was formed on the fire. Sample codes B, D, and E which were tested by the flame

reaction did not contain borax because they did not form a green flame in the

flame. While the sample codes A and C in the curcumin paper reaction test

contain borax because a red-brown color is formed on the curcumin paper. Sample

codes B, D, and E which were tested with the reaction of curcumin paper did not

contain borax because a red-brown color did not form on the paper. curcumin.

5.2 Suggestion

- We recommend that the next borax examination be carried out samples

other than meatballs and rice cake such as noodles and rice cakes shrimp

crisp.

- It is recommended that in the subsequent examination of borax, analytical

tests are carried out in addition to qualitative tests such as quantitative tests

so that the levels can be obtained.

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Appendix 1. Tool Drawing

Figure 1. Furnace Furnace

Appendix 2. Picture of H 2 SO 4 (P) and Methanol . solution

Figure 2. Solution of H 2 SO 4 (P)

Picture 3. Methanol

Appendix 3. 2N HCl Solution and Curcumin Paper

 Figure 4. 2N . HCl solution

Figure 5. Curcumin Paper

Appendix 4. The results of the flame reaction (ash+ H2SO4 (P)+methanol) are positive
and negative for borax
Figure 6. The result of the flame reaction (ash+ H2SO4 ( P )+methanol) which is positive for
borax

Figure 7. The result of the flame reaction (ash+ H2SO4 ( P )+methanol) which is
negative for borax

Appendix 5. Reaction results of curcumin paper (Abu+HCl(e)+curcumin paper)

which are positive and negative of borax
Figure 8. Reaction results of curcumin paper (Abu+HCl(e)+curcumin paper)
which are positive and negative of borax