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All Journal Public Health of Indonesia Jurnal Sehat Mandiri
Rohi Bire, Winioliski L. O.
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Environmental Science Public Health

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Effect of shallot peel extract in tofu to detect the presence of formaldehyde Rantesalu, Agnes; Rohi Bire, Winioliski L. O.; Tangkelangi, Marni; Susilawati, Ni Made
Public Health of Indonesia Vol. 8 No. 4 (2022): October - December
Publisher : YCAB Publisher & IAKMI SULTRA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36685/phi.v8i4.646

Abstract

Background: The prohibition of the addition of formalin in food is carried out because it is dangerous to health. People generally find it challenging to carry out formalin checks on food, which are usually carried out in laboratories because they use chemicals. Another way to test formalin can use natural ingredients that contain anthocyanins. Anthocyanins are a group of pigments, namely flavonoids. These flavonoids are commonly found in plant parts such as fruits and flowers and other parts such as the skin of shallots. Objective: This study aimed to determine the formalin test with shallots peel extract. Methods: An experimental research design was used in this study using colorimetric, which took anthocyanin extract from the skin of the shallots, and the extract was tested again on formalin tofu to see the color change. Results: Shallots peel extract was tested with an Ultraviolet Visible spectrophotometer instrument, and the results showed the presence of anthocyanins in the extract. Conclusion: Formalin testing with shallots peel extract can be done, but we must pay attention to the extraction process so that maximum results can be obtained.  
Pengaruh Penambahan Ekstrak Kulit Terong Ungu pada Tahu yang Mengandung Formalin Rantesalu, Agnes; Rohi Bire, Winioliski L. O.; Tangkelangi, Marni; Astuti, Aldiana
Jurnal Sehat Mandiri Vol 19 No 1 (2024): Jurnal Sehat Mandiri, Volume 19, No.1 Juni 2024
Publisher : Poltekkes Kemenkes Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33761/jsm.v19i1.1421

Abstract

Testing for formalin content in food is usually done through laboratory tests using chemicals, making it difficult for people to use it. As an alternative, formalin testing can be done with natural ingredients containing anthocyanins. This study aims to determine the formalin test on purple eggplant skin. This study is an experimental study. The method used is colorimetry by extracting anthocyanins from purple eggplant and testing them on tofu given formalin. Materials such as white tofu, formalin solution, distilled water, ethanol, purple eggplant, and label paper. The tools used in this study were hot plates, dropper pipes, stirring rods, mortars, evaporators, spray bottles, bulbs, and glassware commonly used in chemistry laboratories. This study was conducted in May - December 2023 at the Kupang City Health Laboratory. The results showed an efficient natural method for identifying formalin in food is to use eggplant skin extract. The ideal anthocyanin content in eggplant skin extract can be maintained using the right extraction method. As a result, the use of eggplant skin extract as a test material for formalin can be a practical and environmentally friendly substitute. In conclusion, the use of eggplant skin extract can be a reliable and environmentally friendly solution for detecting formalin in food products. Suggestions are to test the effectiveness of this eggplant skin extract on various types of food. Thus, it can be known how far the reliability of this method in detecting formalin accurately.
Co-Authors Agnes Rantesalu Astuti, Aldiana Marni Tangkelangi Ni Made Susilawati