<![CDATA[ABSTRACT This research was conducted with the aim to determine the effect of the addition of cucumber tree (Averrhoa bilimbi L) and boiling on levels of residual formaldehyde and protein profiles of formalin-contaminated pacific white shrimp (Letapenaeus vannamei) and its utilization as a source of nutrition and food safety education in society. Research using experimental methods with a factorial randomized block design. The independent variable in this study is the long boiling with three levels of variation (0 minutes, R0; 30 minutes, R1; and 45 minutes, R2) and the concentration of cucumber tree fruit juice with five levels of variation (0%, BW0; 20%, BW1; 40%, BW2, 60%, BW3, and 80%, BW4). The results of this research has shown that (1) addition of cucumber tree concentration of 80% and boiling time 45 minutes (R2BW4) can reduce levels of residual formaldehyde pacific white shrimp highest, amounting to 99.20% of the formaldehyde levels from 1.127 g% to 0.009 g% (2) the addition of cucumber tree concentration of 80% and without boiling (R0BW4) can increase the protein levels of total retturn of pacific white shrimp with the smallest loss rate, amounting to 0.76% of protein levels from 23.205 g% to 23.028 g%; (3 ) addition of cucumber tree and boiling water can alter the existence of molecular weight protein bands of pacific white shrimp, (6) the addition of cucumber tree and boiling can eliminate immunogenicity properties of the BM 37.38 kDa protein of fresh pacific white shrimp (US) and formalin-contaminated pacific white shrimp (UF) in male mice (Mus musculus) strain BALB/C. From the results of this study can be concluded that the addition of cucumber tree and boiling significantly affect the residue levels of formaldehyde and protein profiles of formalin-contaminated pacific white hrimp. Further results of this study have been compiled in the form of popular science books as a nutrition and food safety education in society. Key words: residual formaldehyde, protein profile, formalin-contaminated pacific white shrimp , cucumber tree, nutrition and food safety ABSTRAK Penelitian ini dilakukan dengan tujuan untuk mengetahui pengaruh penambahan belimbing wuluh (Averrhoa bilimbi L) dan perebusan terhadap kadar residu formalin dan profil protein udang putih (Letapenaeus vannamei) berformalin serta pemanfaatannya sebagai sumber pendidikan gizi dan keamanan pangan pada masyarakat. Penelitian menggunakan metode eksperimen dengan rancangan acak kelompok faktorial. Variabel bebas dalam penelitian ini adalah lama perebusan dengan tiga tingkat variasi (0 menit, R0; 30 menit, R1; dan 45 menit, R2) dan konsentrasi perasan buah belimbing wuluh dengan lima tingkat variasi (0%, BW0; 20%, BW1; 40%, BW2; 60%, BW3; dan 80%, BW4). Hasil penelitian ini telah menunjukkan bahwa (1) penambahan belimbing wuluh konsentrasi 80% dan lama perebusan 45 menit (R2BW4) dapat menurunkan kadar residu formalin udang putih paling tinggi, yaitu sebesar 99,20% dari kadar formalin asal 1,127 g% menjadi 0,009 g%; (2) penambahan belimbing wuluh konsentrasi 80% dan tanpa perebusan (R0BW4) dapat meningkatkan kembali kadar protein total udang putih dengan tingkat kehilangan paling kecil, yaitu sebesar 0,76% dari kadar protein asal 23,205 g% menjadi 23,028 g%; (3) penambahan belimbing wuluh dan perebusan dapat merubah keberadaan pita berat molekul protein udang putih; (6) penambahan belimbing wuluh dan perebusan dapat menghilangkan sifat imunogenisitas protein BM 37,38 kDa udang segar (US) dan udang berformalin (UF) pada mencit jantan (Mus musculus) galur BALB/C. Dari hasil penelitian ini dapat disimpulkan bahwa penambahan belimbing wuluh dan perebusan berpengaruh secara signifikan terhadap kadar residu formalin dan profil protein udang putuh berformalin. Hasil penelitian ini lebih lanjut telah disusun dalam bentuk buku ilmiah populer sebagai bahan pendidikan gizi dan keamanan pangan pada masyarakat. Kata kunci : residu formalin, profil protein, udang berformalin, belimbing wuluh, gizi dan keamanan pangan]]>
