burhan, Amelia handayani
Pendidikan Kimia Unimus

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PENGARUH PERENDAMAN AIR JERUK NIPIS TERHADAP KADAR FORMALIN DALAM IKAN ASIN TERI NASI Burhan, Amelia Handayani; Rini, Yuli Puspito; Nurhaeni, Farisya
Media Ilmu Kesehatan Vol 7 No 3: MIK Desember 2018
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat FKes Universitas Jenderal Achmad Yani Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30989/mik.v7i3.295

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 theconcentration of formalin.Objective: This study aims to determine the effect of immersion of lime water on formalin concentration insalted anchovy fish.Methods:A total of 25 samples from five traditional markets of Yogyakarta city were tested using formalin kittest. 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 0.955Nhydrochloride and methyl red indicator.Results:Concentration of formalin before treatment is 1,397%. The content of Formalin after the immersiontreatment 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 ofimmersion of lime water to formalin concentration in salted anchovy fish. The higher concentration of limewater can decrease formalin until 79.71%. Keywords:Acidimetric formalin,anchovy salted fish,lemon water,traditional market of Yogyakarta
PENETAPAN ANGKA PEROKSIDA MINYAK GORENG CURAH SAWIT PADA PENGGORENGAN BERULANG IKAN LELE burhan, Amelia handayani
JURNAL PENDIDIKAN SAINS (JPS) Vol 6, No 2 (2018): JURNAL PENDIDIKAN SAINS (JPS)
Publisher : Pendidikan Kimia Unimus

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jps.6.2.2018.48-53

Abstract

Culinary pecel catfish or fried catfish are in great demand in Yogyakarta. The habit of using palm oil for cooking repeatedly has an economic value for the seller, but has a bad potential for the health of consumers. One of the causes is the increase of the oil peroxide number due to heating process. Peroxide in the long term in the body can cause destruction of vitamin E which is useful to ward off free radicals. This study aims to determine the maximum repetition of palm oil used in the process of frying catfish. A number of bulk oils are used to fry fifteen catfish with frying repetitions five times in constant fire. Oil taken on each fryer is inserted in a bottle in a cold state. The peroxide number on each oil sample was determined by iodometric method using 0.01 Nodium Thiosulfate solution and starch indicator. The results show that the peroxide number of oil palm before and after oil was used to fry the catfish on the fryer to 1, 2, 3, 4 and 5 respectively: 0.3198; 2.2707; 3,1022; 3,7738; 4,6063 and 11,0341 mekO2 / kg, wherein the 5th frying peroxide number has exceeded the SNI limit.