IDENTIFIKASI FORMALIN PADA IKAN ASIN DENGAN METODE ANALISIS KUALITATIF DI WILAYAH KOTA SURAKARTA

ROHMAH, ANISATU (2015) IDENTIFIKASI FORMALIN PADA IKAN ASIN DENGAN METODE ANALISIS KUALITATIF DI WILAYAH KOTA SURAKARTA. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Salted fish is the preserved food processed by means of salting and drying, because the fish will be more durable, save production cost, be used practically and cheaply with other preservative, and many more benefits. Formaldehyde will be dangerous when used in food preparation, because it will result in fatality from cancer to death. The identification of formaldehyde in salted fish was conducted using 4 N acetic acid, ether, FeCl3 10% and thick H2SO4 forming purple or violet ring as the reactants. The creation of purple or violet ring showed the presence of formaldehyde. The sample fish were taken from some markets in Surakarta area: Pasar Nongko, Pasar Mojosongo, Pasar Legi, Pasar Nusukan, Pasar Gede, Pasar Harjodaksino (Pasar Gemblekan), and Pasar Kadipolo. The result of research on the identification of formaline in salted fish showed that 62% sample was preserved with formaldehyde and only 38% not preserved with formaldehyde. Keywords: formaline, formaldehyde, salted fish.

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	formaline, formaldehyde, salted fish.
Subjects:	Q Science > QD Chemistry R Medicine > R Medicine (General)
Divisions:	Fakultas Ilmu Kesehatan > Prodi D4 Analis Kesehatan
Depositing User:	magdalena kartika ningsih
Date Deposited:	14 Oct 2019 04:33
Last Modified:	14 Oct 2019 04:33
URI:	http://repo.setiabudi.ac.id/id/eprint/2015

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