Pemberian Larutan Garam terhadap Penurunan Kadar Formalin pada Tahu

Rosnita Sebayang (Universitas Katolik Musi Charitas Palembang)
Kesatria Bayu Kencana (Universitas Katolik Musi Charitas Palembang)
Ines Samosir (Universitas Katolik Musi Charitas Palembang)

Jurnal Keperawatan Silampari
Vol 3 No 2 (2020): Jurnal Keperawatan Silampari

The study aimed to identify the effect of formalin in tofu on boiling in a solution of kitchen salt by cooking with several temperatures. This research method is a laboratory experiment to determine a decrease in formalin in white tofu added with a salt solution concentration of 1%, 2%, 3% by boiling for 10, 15, 20 minutes. Research results based on ANOVA test analysis, there is the effect of heating to boiling (1000 C), in a 1% salt solution p-value = 0,000. In conclusion, there is an effect of giving a salt solution to decrease formalin levels in tofu. Keywords: Formalin, Salt, Tofu