Formalin Analysis of Food Ingredients in Palu

  • Rismawaty Sikanna Alauddin state Islamic University of Makassar
    (ID)
  • Ivone Venita Sarapun Research Lab.of Chemistry Dept.of Matematics and Natural Science Faculty, Tadulako University, Palu
  • Dwi Juli Puspitasari Chemistry Dept.of Mathematics and Natural Science Faculty, Tadulako University, Palu.

Abstract

Research on formalin analysis of food ingredients in Palu has been conducted. The purpose of the research is to find out formalin content in some food. The analyzed samples were foods that marketed in Palu, such as salt fish, noodles, mujair fish, and tofu obtained from several places in Palu. The qualitative analysis of formalin done before measured of formalin quantitatively. The data on formalin found by UV-Vis spectrophotometer with the wavelength of 385 nm. Formalin content of salted fish, noodles, Mujair fish, and tofu were 2,005 ± 0,187ppm, 2,183 ±0,231ppm, 1,931 ±0,174 ppm, and 1,957 ±0,254 ppm, respectively.

Downloads

Download data is not yet available.

Author Biography

Rismawaty Sikanna, Alauddin state Islamic University of Makassar
Department and Anlalytical Chemistry

References

Antoni, S. (2010) Analisa Kandungan Formalin pada Ikan Asin dengan Metoda Spektrofotometri di Kecamatan Tampan Pekanbaru, Fakultas Tarbiyah dan Keguruan, Universitas Islam Negeri Sultan Syarif Kasim Riau.

Badan Pengawas Obat dan Makanan (BPOM). (2003) Formalin (Larutan Formaldehid), Deputi Bidang Pengawasan Keamanan Pangan dan Bahan Berbahaya, Jakarta.

Cahyadi,W. (2009) Bahan Tambahan Pangan. Jakarta: Bumi Aksara.

Muntaha, A.,Haitami, dan Hayati N. (2015). Perbandingan Penurunan Kadar Formalin pada Tahu yang Direbus dan Direndam Air Panas, Medical Laboratory Technology Journal 1 (2): 84-90.

Nurrahman dan J.T. Isworo (2007). Pengaruh Penambahan Tawas Terhadap Sifat Mikrobiologi, Fisik dan Lama Simpan Mie, Jurnal Litbang Unimus, 3(2):1-8.

Peraturan Menteri Kesehatan RI No. 722/MENKES/PER/IX/1998, Bahan Tambahan Makanan, Departemen Kesehatan RI. Jakarta.

Purawisastra, S., dan Sahara, E. (2011). Penyerapan Formalin Oleh Beberapa Jenis Bahan Makanan Serta Penghilangannya Melalui Perendaman Dalam Air Panas, Jurnal Peneliti Pusat Teknologi Terapan Kesehatan dan Epidemiologi Klinik, 34(1): 63-74.

Sikanna, R., 2016, Analisis Kualitatif Kandungan Formalin dalam Tahu yang dijual di beberapa Pasar di kota Palu, Jurnal Kovalen, 2(2):85-90.

Wijaya, D. (2011). Waspada Zat Aditif dalam Makananmu, Yogyakarta: Buku Biru.

Published
2018-06-25
How to Cite
Sikanna, R., Sarapun, I. V., & Puspitasari, D. J. (2018). Formalin Analysis of Food Ingredients in Palu. Al-Kimia, 6(1), 46-51. https://doi.org/10.24252/al-kimia.v6i1.4916
Section
Article
Abstract viewed = 1122 times