Deteksi Daging Ayam yang Diformalin Secara Visual, Organoleptik, Kimia dan Fisika

Abstract

This research was aimed to know best method to detect formalin in chicken meat by visual, organoleptic, chemical and physical methods. This study was conducted using Completly Randomized Design (CRD) with one factor i.e: concentration of formalin (F): 0 ppm, 10 ppm, 100 ppm, 1000 ppm, 10000 ppm and 100000 ppm. The analyzed parameter were visual description of fresh chicken and a moment before rotten by photo, organoleptic test (color and aroma), chemical test by chemical reagents consisted of drop test and destruction of chicken and physical test consisted of hardness, moisture content and weight loss. The result showed that formalin concentration showed significant differencecolor and aroma of the chicken. The concentration of formalin had highly significant effect on organoleptic values (color and aroma), smell of formalin, fresh moisture content and weight loss, had significant effect on hardness and had no significant effect on moisture content. The concentration of formalin in chemical test by chemical reagents (Fuchsin, Tollens Reagen, Fehling, KMnO4 0,1 N + NaHSO3 0,1 N and KMnO4 0,1 N) gave showed difference. The reagents could detect formalin at the concentration of 104 ppm and 105 ppm are KMnO4 0,1 N + NaHSO3 0,1 N and KMnO4 0,1 N, and Fuchsin at the concentration of 103 ppm – 105 ppm, whereas Tollens Reagen and Fehling could not detect in drop test. Destruction test with Fuchsin, Tollens Reagen, Fehling, KMnO4 0,1 N + NaHSO3 0,1 N and KMnO4 0,1 N were effective, Fuchsin could detect formalin at the concentration of 101 ppm – 105 ppm, Tollens Reagen KMnO4 0,1 N + NaHSO3 0,1 N and KMnO4 0,1 N could detect formalin at the concentration of 104 ppm and 105 ppm, whereas Fehling could not detect. For detection of formalin in chicken meat the best reagent was Fuchsin because it could detect of fomalin at the low and high concentration.