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Paulinus Tebai
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Analisis Formalin Ikan Teri (Stolephorus sp) Asin Di Pasar Tradisional Kabupaten Gorntalo Ida Astuti; Paulinus Tebai
Gorontalo Fisheries Journal Volume 1 Nomor 1 April 2018
Publisher : Universitas Gorontalo

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (386.188 KB) | DOI: 10.32662/.v1i1.105

Abstract

Salted fish is a popular food ingredient among people and much-loved as a side dish every day. Anchovies besides preserved with salt, many have using a preservative synthetic as formaldehyde. Formalin much used as a preservative for food which it is an ingredient poisonous and dangerous to human health. The research was conducted to find out if fish such as salted fish who marketed, positive or negative detected formalin. A method of purposive was used in the study sample with the methods of sampling and testing colorimetry is to look at the change of color on fish. This research result indicates that of salted fish who marketed in gorontalo regency negative detected formalin, but the level of community favorite (organoleptic) very low value .The customers to the low level of fondness of salted fish who marketed because long storage which reached 1- 2 months. Keywords : Salted Fish, Formalin and Organoleptic. 
Co-Authors Ida Astuti