Article Per Year (5 Year)
p-Index From 2020 - 2025
1.235
P-Index
This Author published in this journals
All Journal MAKNA: Jurnal Kajian Komunikasi, Bahasa dan Budaya Public Health of Indonesia Jurnal Gizi Klinik Indonesia Preventif Journal Gema Wiralodra Community Development Journal: Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat Jurnal EduHealth JURNAL PENGABDIAN PENDIDIKAN MASYARAKAT (JPPM) Media Kesehatan Politeknik Kesehatan Makassar
Asmarani, Asmarani
Unknown Affiliation
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Dentistry Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Library & Information Science Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

Published : 11 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 11 Documents
Search

 1   2 
Analisis Kandungan Formalin Pada Ikan Asin Air Tawar Di Kabupaten Wajo Inayah, Inayah; Asmarani, Asmarani
Media Kesehatan Politeknik Kesehatan Makassar Vol 19 No 1 (2024): Media Kesehatan
Publisher : Direktorat Politeknik Kesehatan Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32382/medkes.v19i1.529

Abstract

Tempe Lake which is located in Wajo Regency is the second largest lake in South Sulawesi Province. There are abundant fish produced which can be processed into salted fish products. Salted fish is made by preserving the fish by using salt. In the manufacturing process, people often use formalin-type food additives to make the storability can be longer. This research aims to analyse fomaldehyde content in wet saltwater fish, semi-dried salted fish, and dry saltwater fish in Tanjong Manik Market, Tempe District, Wajo Regency. The data were obtained through observation and laboratory examination using the test kit method. The number of samples in this research were 30 samples of salted fish using a purposive sampling technique. The results show that 90% of 30 samples contained formaldehyde for wet saltwater fish, 70% for semi-dried salted fish, and 90% for dry saltwater fish. Based on the results, it can be concluded that there is formalildehyde content in the freshwater salted fish in the samples examined. It is hoped that the public will know more about the characteristics of salted fish containing formalin. For the salted fish producers, it is hoped not to add food additives and maximize the drying process. The government is hoped to supervise and guide the producers on the use of formalin in food ingredients.
Co-Authors Alhabil, Laras Andi Ad’Yusuf Kithfirul Azis Annur, Isnaini Arimaswti Arimaswati Arymn, Andi Alief Utama Ashaeryanto, Ashaeryanto Aulia Fitri, Aulia Bernadette Josephine Istiti Kandarina Erza, Desi Metriana Ferdy Firmansyah Fitriani Fitriani Hardi Hardi, Hardi Haris Munandar Nasution Inayah Inayah Indah Sayyidatul Annisa Indriyani N, Nina Jamaluddin Jamaluddin Juminten Saimin, Juminten Karlinda Karlinda Latief, Mutmainnah Minda Sar Lubis Nina Indriyani Nasruddin Nugraha, Ahmad Fahmi Nurfauziah, Adinda Patimang, Yulius Patmawati, Lilis Three Pratiwi1, Tri Ningtiyas Priyawan, Pepen Purba, Martalena Pusvitasari, Inda Rafita Yuniarti Rahayu Utami Rhenislawaty, Rhenislawaty Rizkia, Tiara Rusdianti, Alisya Safitri, Rahtu Janese Saida, Saida T, Febry Sesilia Yani, Halijah Putri Yanto, Rizki Dwi