Combo Ngawur Gorengan: Sayur Busuk, Lilin dan Pengawet | Buser Investigasi

Summary

This investigative video delves into the dangerous practices of certain gorengan vendors, who use harmful additives like wax and non-food-grade substances to keep their fried snacks crispy for extended periods. The investigation reveals the use of spoiled vegetables, including cabbage and carrots, alongside suspicious powders and chemicals like borax, which pose significant health risks. Despite the alarming findings, the video highlights vendors like Pak Shihin, who prioritize fresh ingredients and safe cooking practices. The investigation underscores the importance of vigilance when buying street food to ensure safety and quality.

Takeaways

• 😀 Unhygienic food practices are being used by some street vendors to keep fried foods crispy for longer periods, including adding non-food-grade substances like wax and chemicals.
• 😀 Some vendors use expired or damaged vegetables, such as wilted cabbage and discolored carrots, to prepare food, which can compromise food safety and quality.
• 😀 The use of certain additives, like mysterious white powders, is suspected to improve the crispiness of fried foods, though they may pose health risks.
• 😀 The use of reused cooking oil, especially when it becomes rancid, is a major health concern, potentially leading to bacterial contamination and cardiovascular problems.
• 😀 Some vendors add wax to cooking oil to maintain the crispiness of fried food, which is illegal and hazardous to health.
• 😀 Tests on fried foods revealed that those containing harmful additives, like wax, burned more easily and produced unusual liquid residues, signaling dangerous substances.
• 😀 Public awareness about these food safety risks is crucial for consumers to avoid eating potentially harmful street food.
• 😀 There are vendors, like Pak Shihin, who prioritize food quality by using fresh vegetables and replacing used oil regularly to ensure safe, crispy food.
• 😀 The addition of borax (a toxic substance) to food is a practice forbidden by the government due to its harmful effects on health, including brain, kidney, and liver damage.
• 😀 Consumers need to be cautious when buying street food, especially fried items, and ensure that food vendors adhere to safety standards to avoid consuming dangerous additives.
• 😀 The report serves as a reminder that while fried foods are popular, maintaining hygiene and using safe cooking practices are essential to avoid long-term health issues.

Q & A

What was the main focus of the investigation in the script?

The investigation focused on uncovering unsafe and unhealthy practices used by a fried food vendor, particularly the use of expired ingredients and harmful chemicals like borax and wax in cooking.

What ingredients did the vendor use that raised concerns about food safety?

The vendor used vegetables like cabbage and carrots that were old, damaged, or not properly cleaned, and sometimes reused leftover fried food. Additionally, they added chemicals like borax and wax to their cooking oil to maintain the crispiness of the fried foods.

What harmful chemicals were discovered to be used in the cooking process?

The investigation revealed that the vendor was using borax (referred to as 'garam' or salt) and wax as additives in the cooking process. These substances are harmful and not intended for use in food.

What health risks were associated with the vendor's cooking practices?

The health risks include poisoning, damage to the brain, liver, kidneys, cardiovascular diseases like arteriosclerosis, and even cancer due to the presence of non-food-grade chemicals like borax and wax in the fried food.

What is the significance of the vendor reusing fried food?

Reusing fried food, especially leftovers, can be dangerous because it involves the consumption of food that may have gone stale, lost its nutritional value, and potentially grown harmful bacteria, thus increasing the risk of foodborne illness.

Why did the vendor add wax to the cooking oil?

The vendor added wax to the cooking oil to maintain the crispiness of the fried food, even after it had been cooked the day before. However, this is an unsafe practice as wax is not meant to be consumed and can cause health problems.

How was the fried food tested for safety during the investigation?

The fried food was subjected to a simple burning test. One sample easily caught fire and produced an unusual liquid, which was later determined to be harmful. The other sample was difficult to burn and showed no such dangerous liquid.

What was the conclusion regarding the fried food's safety after the burning test?

The burning test revealed that some fried foods contained unsafe substances like wax, which caused unusual burning behavior and harmful liquid droplets, indicating that the food was unsafe to consume.

How did the vendor justify using expired or damaged vegetables?

The vendor justified using expired or damaged vegetables by claiming that they were still safe to eat and that the taste would remain fine. However, this is misleading, as such ingredients can pose health risks due to contamination or bacterial growth.

What alternative was presented at the end of the investigation for consumers who want safe fried food?

The investigation ended by highlighting a vendor, Pak Shihin, who ensures that all ingredients are fresh and safe, using only high-quality oil and no harmful additives. Pak Shihin's approach emphasizes food safety and quality, providing a healthier option for consumers.