Perbedaan Kandungan Formalin Pada Jenis Ikan Asin Peda Dan Gabus Di Pasar Tradisional Kota Denpasar Tahun 2019

Ni Made Meri Sukmadhani, I Wayan Sudiadnyana

Abstract


In the food processing business it is known that the use of preservatives to maintain the durability of a food ingredient, but in practice there are still many producers who use dangerous preservatives such as formalin in food products, one of which is in the salted long jawed mackerel (Rastrelliger sp.) and salted Asian Snakehead (Channa striata). The purpose of this study was to determine the differences in formalin content in the salted long jawed mackerel and salted Asian Snakehead fish This study used an analytical survey with a cross sectional design. The samples were then examined using the Formaldehyde Test method. The results of this study indicate that from 162 samples of the fishes examined, 19 salted mackerels (23.5%) and 39 salted snakeheads (48.1%) were free of formalin and fulfilled the health requirements with a formalin content of 0 mg / l. The conclusion of this study is that there are differences in formalin content in the salted mackerels and salted snakeheads sold in the traditional market in Denpasar in 2019.


Keywords


Formalin, Salted Fish, Traditional Markets

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DOI: https://doi.org/10.33992/jkl.v9i2.897




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