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Abstract
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.