ANALISIS KANDUNGAN FORMALIN DAN UJI ORGANOLEPTIK IKAN ASIN YANG BEREDAR DI PASAR BESAR MADIUN
Abstract: This study aims to
determine the content of formaldehyde used as a preservative in driedfish that
circulate in the Great Market Madiun and organoleptic salted fish containing
formalin.The samples in this study used purposive sampling is a sampling
technique with specificconsiderations. Two salted fish samples taken in the
North, two samples were taken in the south,two samples were taken in the West,
two samples were taken in the east, and two samples weretaken in the central
Great Market Madiun. Questionnaire data collection using questionnaires
anddocumentation. Results showed that the formaldehyde content in dried fish
balur, peda, and terican be determined with Fehling method. If salted fish
samples (+) containing formalin there willbe changes color from blue to green
color and there are deposits of red brick, while the sample () containing
formalin will remain blue when heated and there is a brick red precipitate. Of
30samples of dried fish salted fish only 1 (-) contain formaldehyde, which is
peda salted fish west.Organoleptic clean white color most preferred by the
panelists as much as 92% panelists found insamples dried fish balur middle
east. Is not the typical organoleptic flavor of salted fish mostpreferred by
the panelists as much as 78% of the panelists found in fish samples salted teri
east.Organoleptic chewy texture intact most preferred by the panelists as much
as 88% and there is apanelist on the samples salted fish teri middle.
Penulis: Nia Surya Wijayanti,
Marheny Lukitasari
Kode Jurnal: jpbiologidd160683
