Borax Risk Assessment in Meatball That Circulating Around Vocational School Darussalam Martapura

Meatball is one of the snack that are often found in schools in South Kalimantan. There are indications of Borax contamination to preserve food. Such conditions actually make students consume unhealthy food. The use of borax is only allowed as a detergent and antiseptic making agent. Exposure to borax can have an effect on the central nervous system, kidneys and liver. Given the importance of studying the risk of these hazardous substances to health, a Borax risk assessment is needed. This method is a way to predict the health impacts that occur from exposure to harmful substances. The impact in question is the estimated magnitude of non-carcinogenic risk and carcinogenic risk expressed by RQ (Risk Quotient) and ECR (Excess Cancer Risk). The research sample consisted of meatball samples extracted from 4 (four) merchant locations around the school. The respondents of the study were students of SMK Darussalam Martapura class X and XI with Purposive Sampling techniques with inclusion criteria. The research instruments consist of borax examination tools, UV vis spectrophotometers, anthropometric measuring instruments and interview fill sheets. The average Borax concentration on meatball was 0.0875 mg / g. The intake value of non-carcinogenic effects is still below the reference dose value (RfD<0.2 mg/kg/day), as well as the intake value of carcinogenic effects is still below the NOAEL value (<0.113 (mg/kg/day)1). The non-carcinogenic risk level is categorized as safe (RQ≤1), but the carcinogenic risk level (ECR) value is >1/10,000 meaning that the risk level is unsafe so that it can cause carcinogenic effects. Risk management is needed through decreasing the concentration of exposure and limiting the amount of consumption so that students avoid the health effects caused. The suggestions from this study focus on the need for supervision, guidance and policies that prevent the emergence of negative food safety issues. Keywords: Intake, risk level, non-carcinogen, carcinogen, risk management DOI: 10.7176/JEES/13-9-01 Publication date: November 30th 202