ANALISIS KUALITATIF FORMALDEHID PADA IKAN ASIN YANG DIJUAL DI PASAR BAWAH KOTA PEKANBARU
Abstract: Formaldehyde or
better known as formalin is one of the food additives that are prohibited and
should not be added to the diet according to the legislation in force. The
method used is a qualitative analysis using the reagent kromatofat acid and
resorcinol. This study aims to determine thepresence or absence of formaldehyde
in salted fish sold in the Pasar Bawah Pekanbaru. Salted fish sampling method
used is purposive sampling method. The results of a sensitivity test using a
chemical reaction reagent kromatofat acid and resorcinol at each concentration
as follows: 0.5; 1; 1.5; 2; and 2.5 ppm obtained the same results that both
kromatofat acid and resorcinol reagent has a minimum sensitivity at a
concentration of 1 ppm givepink-purple and purple rings / purple. The results
of this study show that 4 out of 10 samples of different types of salted fish
sold in Pasar Bawah Pekanbaru positive for formaldehyde, which is salted fish
species: gabur, jambal roti, kembung, dan layur.
Penulis: Mustika Furi
Keywords: anchovies,
formaldehyde, kromatofat acid, resorcinol
Kode Jurnal: jpfarmasidd150589
