| dc.description.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. | en_US |
