IDENTIFIKASI KADAR FORMALIN PADA TAHU REBUS DI PASAR INDUK JAKABARING KOTA PALEMBANG

Monika, Dini (2023) IDENTIFIKASI KADAR FORMALIN PADA TAHU REBUS DI PASAR INDUK JAKABARING KOTA PALEMBANG. Undergraduate Thesis thesis, UIN Raden Fatah Palembang.

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Abstract

ABSTRAK Salah satu bahan pengawet yang dilarang digunakan untuk produk pangan karena formalin sangat berbahaya bagi kesehatan dari konsumen makanan. Berdasarkan observasi di lapangan, peneliti menemukan bahwa tahu putih yang ada di Pasar Induk Jakabaring di Kota Palembang memiliki tekstur lebih keras, tidak mudah hancur dan dapat bertahan hingga beberapa hari. Penelitian ini bertujuan untuk mengidentifikasi dan mengetahui kadar formalin pada tahu putih di pasar Induk Jakabaring Kota Palembang. Jenis penelitian ini yaitu eksperimen dan rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) pada 5 pedagang di pasar Induk Jakabaring. Analisis kandungan formalin dilakukan dengan Uji Kandungan formalin dengan Tes KIT dan Uji Kadar Formalin dengan Iodometri. Hasil penelitian menunjukan bahwa dari 5 Pedagang di pasar Induk Jakabaring diketahui 3 pedagang yaitu pedagang 1, 2, dan 5 yang menjual tahu positif mengandung formalin, sedangkan 2 pedagang lainnya yaitu pedagang 3 dan 4 menjual tahu putih yang tidak mengandung formalin. Kadar formalin pada tahu rebus dari pedagang 1, 2, dan 5 memiliki kadar kandungan formalin yang berbeda-beda yaitu 0,73 mg/kg hingga 2,60 mg/kg. Kata Kunci: Tahu Putih, Formalin, Uji Teskit dan Uji Iodometri ABSTRACT One of the preservatives that is prohibited from being used for food products is formaldehyde because formaldehyde is very dangerous for the health of food consumers. Based on observations in the field, researchers found that white tofu at the Jakabaring Main Market in Palembang City has a harder texture, is not easily crushed and can last for several days. This research aims to identify and determine the level of formaldehyde in white tofu in the Jakabaring main market, Palembang City. This type of research is experimental and the research design used is a Completely Randomized Design (CRD) on 5 traders at the Jakabaring Main market. Analysis of formalin content was carried out by testing formalin content using the KIT test and testing formalin content using iodometry. The results of the research showed that of the 5 traders at the Jakabaring main market, 3 traders, namely traders 1, 2, and 5, were selling tofu that tested positive for containing formaldehyde, while the other 2 traders, namely traders 3 and 4, were selling white tofu which did not contain formaldehyde. Formalin levels in boiled tofu from traders 1, 2, and 5 have different levels of formaldehyde content, namely 0.73 mg/kg to 2.60 mg/kg. Keywords: White Tofu, Formalin, Teskit Test and Iodometry Test

Item Type:	Thesis (Undergraduate Thesis)
Uncontrolled Keywords:	Kata Kunci: Tahu Putih, Formalin, Uji Teskit dan Uji Iodometri
Subjects:	Sains dan Teknologi > Biologi
Divisions:	Fakultas Sains dan Teknologi > 46201 - Biologi
Depositing User:	DINI MONIKA 2030801065
Date Deposited:	29 Jul 2024 03:42
Last Modified:	29 Jul 2024 03:42
URI:	http://repository.radenfatah.ac.id/id/eprint/39574

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