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All Journal Al-Kimia
Ivone Venita Sarapun
Research Lab.of Chemistry Dept.of Matematics and Natural Science Faculty, Tadulako University, Palu
Chemistry

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Formalin Analysis of Food Ingredients in Palu Rismawaty Sikanna; Ivone Venita Sarapun; Dwi Juli Puspitasari
Al-Kimia Vol 6 No 1 (2018): JUNE
Publisher : Study Program of Chemistry - Alauddin State Islamic University of Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24252/al-kimia.v6i1.4916

Abstract

Research on formalin analysis of food ingredients in Palu has been conducted. The purpose of the research is to find out formalin content in some food. The analyzed samples were foods that marketed in Palu, such as salt fish, noodles, mujair fish, and tofu obtained from several places in Palu. The qualitative analysis of formalin done before measured of formalin quantitatively. The data on formalin found by UV-Vis spectrophotometer with the wavelength of 385 nm. Formalin content of salted fish, noodles, Mujair fish, and tofu were 2,005 ± 0,187ppm, 2,183 ±0,231ppm, 1,931 ±0,174 ppm, and 1,957 ±0,254 ppm, respectively.
Co-Authors Dwi Juli Puspitasari