STUDY LITERATUR ANALISIS FORMALIN PADA MAKANAN

ISTIQOMAH, USNUL (2022) STUDY LITERATUR ANALISIS FORMALIN PADA MAKANAN. Karya Tulis Ilmiah thesis, Universitas Setia Budi.

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Abstract

The use of formalin as a food preservative is widely circulated in the community and needs to be monitored. Excessive use of formalin can cause damage to various body tissues, including the brain. This literature review aims to determine the most effective method in the analysis of formalin in food. The literature review uses a systematic literature review method. A systematic literature review is a systematic way to collect, critically evaluate, integrate, and present findings from various research studies on a question or topic of interest. Systematic literature review increases the depth of the review, makes a summary, focuses on well-defined research questions, clear titles and objectives, and clear analysis of the results of eligible studies. In this systematic literature review method, the year of publication must match the limit of the last 10 years. The results of several studies, qualitative analysis of formalin in food using chromatopathic acid, resolsinol, potassium permanganate reagent, Fehling's reagent, Nash reagent, and Tollens reagent in qualitative analysis, while quantitatively using titration method and UV-Vis spectrophotometry method. Analysis of formalin in food from several studies showed that the more effective method qualitatively was using the potassium permanganate method, while quantitatively using the UV-Vis spectrophotometry method. Keywords : analytical method, formalin, food

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	analytical method, formalin, food
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Farmasi > Prodi D3 Analis Farmasi dan Makanan
Depositing User:	Tifany Nur Arfiana
Date Deposited:	13 Jan 2023 06:22
Last Modified:	13 Jan 2023 06:22
URI:	http://repo.setiabudi.ac.id/id/eprint/5706

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