Identification of Hydrogen Peroxide Compounds in White Rose Crackers
DOI:
https://doi.org/10.58466/evx9tv40Keywords:
Food’s, Hydrogen Peroxide, White Rose CrackersAbstract
Food safety is a critical aspect of efforts to protect public health from exposure to hazardous chemicals that can contaminate food. Hydrogen peroxide (H₂O₂) is one such chemical that is strictly prohibited for use as a food additive due to its properties as a strong oxidizing agent, its corrosiveness, and its potential to cause health problems, both in the short and long term. This study aims to identify the presence of hydrogen peroxide in white rose crackers sold at Mamuju Central Market. The research design used was a descriptive study with a qualitative laboratory experimental approach, involving two testing stages: an organoleptic test and a qualitative color reaction test using KI, H₂SO₄, and starch reagents. A total of eight samples were analyzed, consisting of six samples of raw crackers and two samples of fried crackers. The results of the organoleptic test showed that most of the samples had normal physical characteristics, with no suspicious signs of exposure to bleaching agents. Meanwhile, the color reaction test results showed that none of the samples turned blue or purple, indicating the absence of hydrogen peroxide. Based on these results, it can be concluded that all tested white rose crackers were negative for H₂O₂, and thus safe from exposure to prohibited bleaching agents
References
Jayanti, P. D., Fakultas, M., Hewan, K., Udayana, U., Fisiologi, L., Hewan, F. K., Udayana, U., Klinik, L. D., Hewan, K., & Udayana, U. (2025). Buletin veteriner udayana. VI(32), 855–864.
Liu, L., Wang, L., Liang, Q., Guo, T., & Guo, F. (2021). Hydrogen peroxide residue determination in food samples by a glassy carbon electrode modified with CuO-SWCNT-PDDA nanocomposites. Microchemical Journal, 167, 106327. https://doi.org/https://doi.org/10.1016/j.microc.2021.106327
Mazzini, L. F. M., de Araujo Andrade, T., Rodrigues, A. A., de Oliveira, R. S., de Oliveira, K. L. A., & Moreira, R. P. L. (2025). The chemistry of hydrogen peroxide: Applications and analytical techniques for detection in water and food matrices. Food Chemistry, 146571. https://doi.org/https://doi.org/10.1016/j.foodchem.2025.146571
Muawanah, Afiah, N., & Edy, M. (2020). Penetapan Kadar Hidrogen Peroksida (H2O2) Pada Tahu Dengan Metode Permanganometri. Jurnal Medika, 5(2), 9–13. https://doi.org/10.53861/jmed.v5i2.179
Muawanah, Nurlia, N., & Fahriawan. (2018). Analisa Kadar Hidrogen Peroksida (H2O2) Pada Kerupuk Mawar Yang Diperjualbelikan Di Pasar Tradisonal Kota Makassar. Jurnal Medika, 3(2), 36–39. https://doi.org/10.53861/jmed.v3i2.156
Partini, & Sari, I. (2022). Kebijakan Pengembangan Ketahanan Pangan Lokal. Jurnal Agribisnis, 11(1), 78–83. https://doi.org/10.32520/agribisnis.v11i1.1988
Quintarti, M. A. L. (2020). Perlindungan Hukum Bagi Konsumen Akibat Produk Makanan Yang Tidak Memenuhi Standar Mutu Menurut Undang-Undang Republik Indonesia Nomor 8 Tahun 1999. Jurnal Inovasi Penelitian, 1(4), 859–864. https://doi.org/10.47492/jip.v1i4.155
Rahmawati, R., Hasnah, H., Rustiah, W., & Hamran, S. A. (2023). Identifikasi Hidrogen Peroksida (H2O2) Pada Bihun Yang Diperjualbelikan Di Kota Makassar. Lontara Journal of Health Science and Technology, 4(1), 39–46. https://doi.org/10.53861/lontarariset.v4i1.352
Tikirik, W. O., Afdaliah, Z., Nur, A., Tarnoto, T., & Sahrianti S, N. (2024). Uji Kualitatif Kandungan Rhodamin-B Dalam Saus Sambal Yang Beredar Di Pasar Baru (Regional) Mamuju. Jurnal Teknologi Pangan Dan Industri Perkebunan (LIPIDA), 4(1), 1–6. https://doi.org/10.58466/lipida.v4i1.1471
Widyan, R., & Ratulangi, R. (2024). Identifikasi Formalin dan Boraks Pada Sampel Tahu, Mie Kuning dan Terasi Menggunakan Tes Kit. Jurnal Sains Dan Teknologi, 6(1), 71–77. https://doi.org/10.55338/saintek.v6i1.3168
