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All Journal Jurnal Keperawatan Silampari
Rosnita Sebayang
Universitas Katolik Musi Charitas Palembang
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Pemberian Larutan Garam terhadap Penurunan Kadar Formalin pada Tahu Rosnita Sebayang; Kesatria Bayu Kencana; Ines Samosir
Jurnal Keperawatan Silampari Vol 3 No 2 (2020): Jurnal Keperawatan Silampari
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (582.115 KB) | DOI: 10.31539/jks.v3i2.1076

Abstract

The study aimed to identify the effect of formalin in tofu on boiling in a solution of kitchen salt by cooking with several temperatures. This research method is a laboratory experiment to determine a decrease in formalin in white tofu added with a salt solution concentration of 1%, 2%, 3% by boiling for 10, 15, 20 minutes. Research results based on ANOVA test analysis, there is the effect of heating to boiling (1000 C), in a 1% salt solution p-value = 0,000. In conclusion, there is an effect of giving a salt solution to decrease formalin levels in tofu. Keywords: Formalin, Salt, Tofu
Co-Authors Ines Samosir Kesatria Bayu Kencana