Analisis Kualitatif Kandungan Formalin pada Ikan Asin yang Beredar di Perumnas Mandala Medan

Abstract

Background: Fish is widely consumed by people as a side dish because fish is one of the main sources of protein and other nutrients needed by the human body. Fish spoils quickly, so many sellers use preservatives to prevent the fish from rotting quickly. However, fish sellers often abuse cheap preservatives such as formaldehyde as a food preservative.

Objective: This study aims to qualitatively analyze samples of salted fish circulating in Perumnas Mandala Medan regarding formalin content.

Method: Samples were taken from 3 different traders at the Perumnas Mandala Hornbill Market in Medan. The experiment began with sample preparation. The sample is ground, then distilled water is added and filtered to take the filtrate. The filtrate was then tested with 0.1 N KMnO4 and 0.5% chromatropic acid. Each sample was tested with repetition 3 times.

Results: The results showed that all samples did not contain formalin. In the test with 0.1 N KMnO4, none of the filtrate changed color to clear. This shows that there is no substrate that can be oxidized by 0.1 N KMnO4. In testing with 0.5% chromatrophic acid the filtrate did not change color to purple/violet. This indicates that there is no substrate that can be bound by 0.5 chromatrophic acid %

Conclusion: The salted fish samples tested did not contain formalin