ABSTRACT: It is assumed that
the use of formalin in fresh noddles is still relatively high since its use not
only prolongs the market life of the noddles but also make them tougher,
brighter and non-adhesive. This research was intended to (1) analyze the
presence of formalin in fresh noddles, (2) find out the levels of formalin
contained in fresh noddles produced by three producers and sold in Johar
Market, Semarang City and (3) find out the effects of bathing the noddles in
warm water on the formalin contents. This was an experimental research with
descriptive analyses. Employing a convenient sampling technique, the samples
for this research were taken from the noddles produced by three producers and
sold at Johar Market, Semarang City. To test the presence of formalin in the
noddles, a chromatropatory-acid method was used. The samples containing
formalin were analyzed using a spectrophotometer at an A of 569 nm. The samples
were bathed for 15 minutes at temperatures of 40° C and 50° C. The effects of
the bathing were analyzed by comparing the formalin contents before and after
the bathing. The analyses showed that the fresh noddles produced by Kaligawe,
Boja and Lamper producers contained 230,749 ± 18,092 mg/kg, 271,749 ± 18,088
mg/kg and 250,999 ± 18,090 mg/kg respectively. The comparison of the formalin
contents before and after the bathing at 40° C showed significant differences.
The comparison of the formalin contents before and after the bathing at 50° C
also showed significant differences. The comparison of the formalin contents
after the bathing at 40° C and 40° C also showed significant differences; the
40° C bathing reduced 39.77% of the formalin content, while the 50° C bathing
reduced 65.42%.
Keywords: Formalin, Fresh
Noddles, Bathing and Warm Water
Penulis: Aqnes budiarti, Supriyanti
supriyanti, Siti musinah
Kode Jurnal: jpfarmasidd090021
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