The Brassica oleracea L species is commonly known as cabbage or
cabbage. Purple cabbage has a distinctive color, namely purple. The purple color
is caused by the presence of a color pigment, namely anthocyanin, and this
substance will be used as an indicator of borax. Borax is often misused to be
mixed into food in order to get food that is tasty, chewy, and durable, even
though borax compounds are actually dangerous to consume.
This study aims to determine whether purple cabbage (Brasicca oleracea
L) is effective in identifying borax compounds. Extraction was carried out by
maceration method using 95% ethanol to separate anthocyanins in purple
cabbage (Brasicca oleracea L). Then proceed with the acid-base titration method.
The results of the qualitative test using the stick color test, tissue color
test and flame test, namely 3 samples of cilok and 1 sample of meatballs with
sample codes cilok A, cilok B, cilok D, and meatball C were positive for borax
which was marked by a change in color from purple to green and raised green
flame, based on these results it can be concluded that purple cabbage can be
used as an indicator of borax. Then proceed with a quantitative test to determine
the levels of borax contained in the samples of cilok and meatballs, the results
obtained from the samples of cilok and meatballs, namely the results of borax
levels obtained are cilok A (1.35%), cilok B (1.47%), cilok D (1,18%), meatball C
(1,35%).
Keywords: Purple Cabbage, Anthocyanin, Borax, Acid-Base Indicators.