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All Journal PharmaCine: Journal of Pharmacy, Medical and Health Science
Lina Karlina
Departemen Perikanan, Fakultas Perikanan dan Ilmu KelautanUniversitas Padjadjaran
Biochemistry, Genetics & Molecular Biology Chemistry Dentistry Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Veterinary

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Uji Kandungan Formalin pada Sampel Ikan Asin dan Ikan Segar yang Dijual di Pasar Tradisional Kiki Haetami; Lina Karlina; Junianto Junianto
PharmaCine : Journal of Pharmacy, Medical and Health Science Vol. 5 No. 1 (2024): PharmaCine: Journal of Pharmacy, Medical and Health Science
Publisher : Bachelor of Pharmacy Study Program, Faculty of Health Sciences, Universitas Singaperbangsa Karawang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35706/pc.v5i1.11339

Abstract

Background: Fish is a commodity that quickly deteriorates and spoils. One method commonly used to extend the shelf life of fish is by storing at low temperatures and salting. However, both methods are relatively expensive, so many sellers prefer to use formalin as a preservative for food products. Aim: This study aims to determine the use of formalin in salted fish and fresh fish in traditional markets. Methode: Testing was carried out qualitatively and quantitatively using the MERCK formalin test kit. Results: Test results on the formalin content of wais salted fish, skinned shark salted fish and salmon from the upper market of Cimahi obtained positive results in all three samples. Each formalin level is 0.10 mg/l; 0.80 mg/l; and 0.25 mg/l. Conclusion: The use of formalin in food products in traditional markets is still carried out by fish sellers. Keywords:  Formalin, Salted Fish, Fresh Fish, Traditional Market
Co-Authors Junianto Junianto Kiki Haetami