PENYERAPAN FORMALIN OLEH BEBERAPA JENIS BAHAN MAKANAN SERTA PENGHILANGANNYA MELALUI PERENDAMAN DALAM AIR PANAS (THE ADSORPTION OF FORMALDEHYDE BY SOME FOODSTUFFS AND ITS ELIMINATION BY SOAKING THEM IN HOT WATER) - Suryana Purawisastra; Emma Sahara (Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research), 2011)
ABSTRAK Latar belakang: Penggunaan formalin sebagai bahan pengawet makanan dilarang oleh Pemerintah, karena bahan ini bersifat toksik (racun). Namun, hasil survei mengindikasikan bahwa beberapa jenis bahan makanan di pasar tradisional masih mengandung formalin. Formalin bisa digunakan sebagai bahan pengawet makanan, karena formalin dapat mengikat protein membentuk ikatan methylene (-NCHOH). Protein pada ikatan methylene ini tahan terhadap kerusakan, baik yang disebabkan oleh aktivitas mikroorganisme maupun oksidasi, sehingga makanan tersebut terhindar dari kerusakan dan menjadi awet. Artikel ini menyajikan hasil pengujian penyerapan formalin oleh beberapa jenis bahan makanan yang mengandung protein, serta pengaruh proses perendaman dalam air panas terhadap kandungan formalinnya. Metodologi: Sampel bahan makanan direndam dalam larutan formalin 1 persen. Sementara pengaruh proses perendaman dalam air panas terhadap kandungan formalin dilakukan dengan merendam bahan makanan berformalin di dalam air panas. Selama waktu periodik perendaman, bahan makanan dianalisis kadar air, formalin dan proteinnya. Hasil: Penyerapan formalin tertinggi oleh bahan makanan terjadi pada tahu, kemudian daging ayam, dan yang terendah adalah mi basah pasar. Akan tetapi, ada perbedaan tingkat penyerapan formalin antar-tahu, serta antara daging dada dan paha ayam. Kadar formalin dalam bahan makanan bisa dikurangi melalui perendaman dalam air panas. Besar pengurangan tergantung dari tingginya kandungan formalin. Sebagai contoh, kadar formalin tahu adalah 0.7 mg per g, dan menjadi 0 pada perendaman dalam air panas selama 2 jam. Kesimpulan: Penyerapan formalin oleh bahan makanan, kadarnya berbeda tergantung dari reaktivitas protein untuk bereaksi dengan formalin. Perendaman bahan makanan berformalin dalam air panas dapat mengurangi kandungannya. Rekomendasi: Perendaman bahan makanan, dengan merendam dalam air panas di rumah tangga, merupakan salah satu usaha ibu-ibu rumah tangga untuk mengurangi kadar formalin dalam bahan makanan. ABSTRACT Back ground: Due to its toxicity, the uses of formaldehyde as food preservative is prohibited by the government. However, the surveys indicated that some foodstuffs in traditional market still contained formaldehyde. The used of formaldehyde as food preservative, is due to its capability to bind the protein forming the methylene bond (-NCHOH). In this structure, the protein is resistant to the activity of spoiling the foods either to microbial or oxidation activity. This article presents the result of study in adsorption of some foodstuff containing protein to the formaldehyde, and the effect of soaking process in hot water to the reduction of formalin content in the foods. Methods: The sample of foods was soaked in 1% of formalin solution. Whereas the effect of soaking in the hot water to the formalin content of the food was conducted by soaking of the food containing formalin in hot water. During the period of soaking time then the foods were analyzed for the content of water, formaldehyde, and protein. Results: The highest adsorption of formaldehyde was in tofu, then followed by chicken and the lowest was in traditional wet-noodle. However the adsorption of formaldehyde for different sample of tofu and between chicken breast chicken legs was different. The content of formalin in the food could be reduced by soaking in hot water. The reduction was depending on the formalin content of the foods. For example, the formalin content in sample of tofu I, before soaking in the hot water was 0.7 mg per g, and becoming 0 in the 2 hours soaking time in hot water. Conclusions: The adsorption of formaldehyde in foodstuff was depending on the availability of protein to react with formaldehyde.  The soaking of the food containing formalin in hot water could be reduced its formalin content of the foods. Recommendation: The soaking of food containing formalin in hot water was an effort in households to avoid the formalin in the foods. [Penel Gizi Makan 2011, 34(1): 63-74]   Keywords: formaldehyde, adsorption, foods containing formalin, hot water