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All Journal Indonesian Journal of Cancer Chemoprevention Majalah Obat Tradisional KOVALEN: Jurnal Riset Kimia Acta Biochimica Indonesiana Jurnal Ilmiah Farmasi Farmasyifa Mejuajua TeknoKreatif: Jurnal Pengabdian kepada Masyarakat Innovation for Community Service Journal JPEMAS: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmu Kesehatan
Fauziyya, Riri
Program Studi Farmasi, Jurusan Sains, Institut Teknologi Sumatera
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Environmental Science Health Professions Immunology & microbiology Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Other

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Journal : KOVALEN: Jurnal Riset Kimia

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Analisis Formalin Secara Kualitatif pada Bakso dan Mie Basah di Kecamatan Sukarame, Wayhalim, dan Sukabumi: Qualitative Formaline Analysis on Meatball and Wet Noodle in Sukarame, Wayhalim, and Sukabumi Riri Fauziyya; Anjar Hermadi Saputro
KOVALEN: Jurnal Riset Kimia Vol. 6 No. 3 (2020): Edisi Desember
Publisher : Chemistry Department, Mathematics and Natural Science Faculty, Tadulako University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/kovalen.2020.v6.i3.15333

Abstract

Meatballs and wet noodles are foods that are favored by the community. The high water content causes these two types of food to be vulnerable and easily damaged in storage. The addition of chemicals such as preservatives in the manufacture of food products is carried out by producers so that the products are more durable, economical, and produce maximum profit. One chemical that is often misused for food preservatives is formaldehyde. Formalin is a dangerous chemical that is carcinogenic, mutagenic, corrosive, and irritating. This study aims to determine whether there is formalin content in meatballs and wet noodles that are sold in the districts of Sukarame, Wayhalim, and Sukabumi. This research was conducted in a qualitative analysis using Schiff's reagent on 30 samples of meatballs and 30 samples of wet noodles which were sold in Sukarame, Wayhalim, and Sukabumi. The results showed that 10 samples of meatballs and 2 wet noodles showed positive results containing formaldehyde. This shows that around 33.3% of the meatball sample and 6.66% of the wet noodles sample analyzed were identified to contain formaldehyde so that they are not safe for consumption in the long term and people must be careful in selecting meatballs and wet noodles for consumption. Keywords: Qualitative analysis, formalin, meatballs, wet noodles
Co-Authors Agustin, Lanita Alsadila, Kalista Anjar Hermadi Saputro Annisa Maulidia Rahayyu arif ashari Dirga Dirga Elwarda, Faricha Fajar Fauzi, Muh Fatimah Fazila, Safia Gayatri Simanullang Isna Mulyani Kartika Sari Ramadhani, Untia Laela Hayu Nurani Maulidia Rahayyu, Annisa Nabila, Novrilia Atika Nanik Sulistyani Nisa Yulianti Suprahman Nur Auli, Winni Nurnahari, Naura Pane, Esteria Christina Rahayyu, Annis Maulidia Rahayyu, Annisa Maulidia Refsya Azanti Putri Riana, Elisa Nurma Rooswita, Putri Amelia Safitri, Novi Andreyani Sari, Bulan Rosita Sarmoko Sarmoko Sekarsari Yusuf, Mubarika Sukrasno Sukrasno Syahjoko Saputra, Iwan Syaikhul Aziz Untia Kartika Sari Ramadhani Windari, Nurul Irna Winni Nur Auli Zahra, Miralda