Bugemm Proposal

CHAPTER I
INTRODUCTION
Background

Simply way
 Problem Formulation
How can the turmeric detect borax in foods
especially in tofu?
How is the charasteritic of foods that containing
borax?

Objectives Of The Study

To know the way of turmeric can detect borax in
foods.
To know the characteristics of foods that containing
borax.
 Significance Of The Study
For the writer, to know which food is better to
consumed and good for health and know the
influence of it and then the writer can explain
information to public, after that writer will apply in
daily life.
For the reader, to know the information about how
to detect borax and gives information on the
community characteristics of foods containing borax.
So that, people can be more careful in choosing and
eating food
 CHAPTER II
LITERATURE REVIEW
Borax
Borax is a mixture of high concentration of
mineral salts used in the manufacture of some
traditional foods. Synonyms biborat sodium, sodium
piroborat, sodium tetraborate (Na2 [B4O5 (OH) 4]
8H2O). Borax is not a pure form of borax, boric acid
while artificial pure pharmaceutical industry known as
borax.
 Turmeric
Turmeric is one of the tribe-finding plants
(Zingiberaceae) is usually planted in yards,
gardens, and around the teak forests. Turmeric
is known as a flavoring, rancid odor neutralizers
in foods such as curry, soup and coloring in
yellow rice. Turmeric is also often used as a
herbal medicine to cure various diseases
 Classification

Kingdom : Plantae
Subkingdom : Tracheobionta
Super Division : Spermatophyta
Division : Magnoliophyta
Class : Liliopsida
Sub class : Commelinidae
Ordo : Zingiberales
Family : Zingiberaecae
Genus : Curcuma
Species : Curcuma longa L.
 The kind of turmeric

White Turmeric
Yellow Turmeric

Black Turmeric
 Tofu
Softness texture of tofu makes this easy to
chew, foods like meat without bones. Protein
content results in a highly qualified tofu because
the basic idea is soy ingredients.
Nutrient content of tofu per 100 g can be seen in the following table :

Nutrient Content Total

Energy(Kal) 68

Protein(g) 7,8

Lemak(g) 4,6

Calcium(mg) 124

Water(g) 84,8
 The kind of tofu

Petis Tofu White Tofu

Sumedang Tofu Yellow Tofu

 CHAPTER III
METHODOLOGY
Operational Definition

Definition
1. Turmeric : The turmeric used in this research is white
turmeric, part of turmeric that we used is extract
turmeric or the water of turmeric.
2. Tofu : The kind of tofu that are used in this research are
Yellow Tofu, Sumedang Tofu, and Fried Tofu.
Variable
Independent Variable : The kind of tofu which are used in this
research.
Dependent Variable : Changes of structure and color of tofu.
Control Variable : The procedure to make the
experiment, the tools and materials, the room temperature, and the
volume of the xtract turmeric in this research.
Research Method
The Method used in this
research is experiment. The
experiment is the way
to know the differences of tofu which
added borax.
Technique of Collecting Data
In this research, the writer
use techniques observation and
experiment. The data will be collected
through doing the observation and
experiment.
Working Method
Tools and Materials
Boards for scraping the turmeric
The Bowl
Three kind of tofu( yellow, fried,
and sumedang tofu)
Turmeric
The Procedure
Take some segment of turmeric
Wash and clean turmeric
Scrap the turmeric then take the
extract of turmeric, do not add
water
To detect borax in tofu, give drop
of water to three kind of tofu
Wait for a moment, then you can
see the changing of color.
3.5 Techniques of Analyzing the Data

In the data analysis techniques, the author

will get the data through a detailed experiment.
Then, the data from experiment will be analyzed by
qualitative supported by the experiment from some
sample as the source. Qualitative analysis is used to
see the differences which tofu added borax, so we
can be carefull to choose the tofu. Furthermore,
information received from authors gather data and
finally analyze the data.