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Handayani Burhan, Amelia
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PENGARUH PERENDAMAN AIR JERUK NIPIS TERHADAP KADAR FORMALIN DALAM IKAN ASIN TERI NASI Handayani Burhan, Amelia; Puspito R, Yuli; Nurhaeni, Farisya
Jurnal Media Ilmu Kesehatan Vol 7 No 3 (2018): Media Ilmu Kesehatan
Publisher : Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (95.008 KB) | DOI: 10.30989/mik.v7i3.262

Abstract

Background: The use of formalin as a preservative in salted fish is potentially harmful to the human body, for example in the salted anchovy. They are very popular for customers in Traditional Market of Yogyakarta. The acidic compound, like lime water, can reduce the concentration of formalin. Objective: This study aims to determine the effect of immersion of lime water on formalin concentration in salted anchovy fish. Methods: A total of 25 samples from five traditional markets of Yogyakarta city were tested using formalin kit test. Positive samples were treated with immersion of lime water with some concentration; 20, 40, 60, 80, and 100% (v/v). Determination of formalin concentration was done by acidimetric method using 0.955N hydrochloride and methyl red indicator. Results: Concentration of formalin before treatment is 1,397%. The content of Formalin after the immersion treatment of lime water with concentration 20, 40, 60, 80, and 100% (v/v) for 60 minutes was 1.094; 1,015; 0.712; 0.426 and 0.283% (w/w). Conclusion: Based on the statistical test can be concluded that there is the influence of the concentration of immersion of lime water to formalin concentration in salted anchovy fish. The higher concentration of lime water can decrease formalin until 79.71%. Keywords: Acidimetric formalin, anchovy salted fish, lemon water, traditional market of Yogyakarta