Deteksi Ikan Kembung yang Diformalin Secara Visual, Organoleptik, Kimiawi, dan Fisik

Abstract

The aim of this research was to find how to detect formalin in mackerel using visual, organoleptic, chemical and physical methods. The research had been performed using non factorial completely randomized design (CRD) with treatment, formalin concentration (K) (0, 10, 100, 1000, 10000 and 100000 ppm) that was injected into the flesh of the fish. Parameters analysed were storage time, visual value (with picture), sensory values of fish quality (eye, mucous in surface, smell fish, and hardness), chemical test, physical test (water content and weight loss), and formalin smell. The result showed that formalin concentration had highly significant effect on storage time, early hardness value (0 day), hardness value when almost decomposed, eye value when almost decomposed, smell value when almost decomposed, and smell of formalin, had significant effect on water content when almost decomposed, and weight loss and had no siginificant effect on early eye value (0 day), early mucous in surface value (0 day), mucous in surface value when almost decomposed, early smell value (0 day), and early water content (0 day). In chemical test with reagents, the most effective reagent to detect formalin in mackerel was Schiff reagent. Direct in testing methods mackerel were seeing red colour fish eye, touching fish hardness, and using Schiff reagent.