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All Journal Syntax Literate : Jurnal Ilmiah Indonesia Jurnal Health Sains NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Sewagati: Jurnal Pengabdian Masyarakat Indonesia Safari : Jurnal Pengabdian Masyarakat Indonesia Jurnal Sains dan Kesehatan Jurnal Ilmu Kesehatan dan Gizi Jurnal Anestesi: Jurnal Ilmu Kesehatan dan Kedokteran Ardhi: Jurnal Pengabdian dalam Negri
Hery Prambudi
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Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Dentistry Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Nursing Physics Public Health Social Sciences Veterinary Other

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Journal : Jurnal Ilmu Kesehatan dan Gizi

 1 
Pengaruh Waktu Perendaman Di Dalam Perasaan Jeruk Lemon Terhadap Kadar Formalin Pada Ikan Asin Jambal Roti Hery Prambudi; Usdiyanto; Rizal Ibrahim Aji; Endah Aisyah Ningrum
Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 2 (2024): April : Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v2i2.2994

Abstract

Salted jambal roti fish often contains high levels of formaldehyde for reasons of price and long shelf life. Formalin is a hazardous material for human health. Citric acid contained in lemon is believed to be able to reduce formaldehyde levels contained in salted fish. Salted fish contains a lot of formalin levels because of the low price and long shelf life. This study aims to determine the effect of the soaking time of lemon juice on formalin levels in salted jambal roti fish. The method used was pre-experiment with a one-group pretest-postest design. Samples of salted jambal roti fish were treated with lemon juice immersion with 100% concentration for 0, 30, 45, 60, 75, 90, and 120 minutes. Formalin levels were analyzed using a uv-vis spectrophotometer. The results showed that the immersion time of lemon juice affects the formalin content in salted jambal roti fish. The largest decrease in formalin levels occurred in soaking for 120 minutes with an average of 3,750 ppm.
Analisis Kualitatif Boraks Dan Formalin Terhadap Sifat Fisikokimia Ikan Petek Asin Di Pasar Celancang Ikhwani; Hery Prambudi; Misika Alam; Vivi Alviansyah
Jurnal Ilmu Kesehatan dan Gizi Vol. 2 No. 2 (2024): April : Jurnal Imu Kesehatan dan Gizi
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jig.v2i2.2997

Abstract

Fish that have died rot very quickly compared to beef, fruit, or vegetables. This decay can be prevented by salting or what is commonly called salted fish. Aims to reduce the water content contained in fish meat, so that bacteria do not develop. In the processing of salted fish some producers add food ingredients. Like Borax and formalin which aims to preserve salted fish. Salted fish has many types, one of which is petek fish. This study aims to determine the presence of borax and formalin in the physicochemical properties of salted petek fish sold in Celancang market. The method in this study is descriptive qualitative with the method of examination using the flame test and curcumin paper on borax and using distillation with the addition of chromatopic acid on formalin. The samples in this study were salted petek fish sold in Celancang market as many as thirty samples. Based on the results of the research on the presence of borax test, there is no borax content in the salted petek fish sample and in formalin, as many as ten salted petek fish are positive for formalin sold in the Celancang market. From the organoleptic test results salted petek fish containing formalin is pure white in color different from the usual petek fish with a pungent aroma and hard texture but the taste remains the same salty.
Co-Authors Anggun Rizki Lestari Citania Nurkholifah Een Agustina Endah Aisyah Ningrum Fiki Setiawan Ikhwani Ikhwani Ikhwani M. Ibnu Ubaidillah Misika Alam Muhammad Ibnu Ubaidillah Nadia Azka Nadila Nur Rahmaliani Oktafirani Al As Pipin Supenah Renita Renita Rizal Ibrahim Aji Solikhah Solikhah Supriyatin Supriyatin Supriyatin Usdiyanto Usdiyanto Usdiyanto Vivi Alviansyah