| dc.description.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. | en_US |
