IDENTIFIKASI KANDUNGAN FORMALIN PADA MIE BASAH MENGGUNAKAN PEREAKSI SCHRYVER
Abstract: Foods or food
ingredients that contain high water content are not durable to store. This
trigger manufacturers of small industries and home industries to use additional
ingredients such as preservatives. Banned preservatives used in food are
formalin. Identification of formaldehyde can be done by color reaction, among
others, using Schryver reagent. This study aims to determine the identification
of formalin content in wet noodles using Schryver reagent. This research is a
type of experimental research. Sample in this research is chicken noodle and
meatball noodle which is obtained from seller at Abdul Wahab Syahranie Street.
The research stages include sample collection, Schryver reagent manufacture,
spike sample preparation and sample testing. Data analysis used in this
research use descriptive analysis method. The results of six samples of chicken
noodle and meatball noodles located at Abdul Wahab Syahranie Street, that from
six samples did not contain formalin.
Keywords: wet noodles,
formalin, Schryver reagent
Penulis: Nurul Fatimah, Henny
Nurhasnawaty, Roufida Zaki
Kode Jurnal: jpfarmasidd180030
