UJI KANDUNGAN FORMALIN PADA IKAN ASIN DI PASAR KM 5 PALEMBANG

Abstract

Fish is one of the animal products that used as a source of protein, fat and vitamins that humans need for growth. Salt is one way to preserve fish. This research aimed to found whether or not the formaline is available in salted fish that sold at KM 5 market in Palembang. This research used qualitative descriptive in the form of organoleptic and color test and experimental method with quantitative test using spectrophotometer. The result of organoleptic test color, smell, and texture, were there were differences on salted fish samples from different traders. Color test was done by using acid reagent Kromatofat. The result of formaline Color test showed that there were 8 positive samples contained formaline, indicated by yellow in purple color. Quantitative test was done by using a spectrophotometer. The result of quantitative tests showed that there were 8 samples identified formaline. Each sample had different level of formaline. The smallest level of formaline was 0.001 ppm in sample 5 trader 4 and the highest level of formaline was 0,006 ppm in sample1 trader 2.