PENGARUH PERENDAMAN AIR JERUK NIPIS TERHADAP KADAR FORMALIN DALAM IKAN ASIN TERI NASI

  • Amelia Handayani Burhan PoliteknikKesehatan Bhakti Setya Indonesia
  • Yuli Puspito Rini PoliteknikKesehatan Bhakti Setya Indonesia
  • Farisya Nurhaeni PoliteknikKesehatan Bhakti Setya Indonesia

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 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

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Author Biographies

Amelia Handayani Burhan, PoliteknikKesehatan Bhakti Setya Indonesia

PoliteknikKesehatan Bhakti Setya Indonesia, Jl. Janti Gendongkuning No.336, Yogyakarta
email:amelia_handayani@poltekkes-bsi.ac.id, Indonesia

Yuli Puspito Rini, PoliteknikKesehatan Bhakti Setya Indonesia

PoliteknikKesehatan Bhakti Setya Indonesia, Jl. Janti Gendongkuning No.336, Yogyakarta Indonesia

Farisya Nurhaeni, PoliteknikKesehatan Bhakti Setya Indonesia

PoliteknikKesehatan Bhakti Setya Indonesia, Jl. Janti Gendongkuning No.336, Yogyakarta Indonesia

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Published
2019-01-31
How to Cite
1.
Burhan A, Rini Y, Nurhaeni F. PENGARUH PERENDAMAN AIR JERUK NIPIS TERHADAP KADAR FORMALIN DALAM IKAN ASIN TERI NASI [Internet]. Media Ilmu Kesehatan [Internet]. 31Jan.2019 [cited 20Jun.2019];7(3):191-7. Available from: http://ejournal.unjaya.ac.id/index.php/mik/article/view/295
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