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All Journal Sci-Tech Journal Jurnal Ilmiah Ilmu Terapan Universitas Jambi Jurnal Etnofarmasi
Ratih Arum Astuti
UNIVERSITAS PENDIDIKAN MUHAMMADIYAH SORONG
Agriculture, Biological Sciences & Forestry Computer Science & IT Decision Sciences, Operations Research & Management Education Engineering Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health

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Journal : Sci-Tech Journal

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Analisis Kadar Formalin pada Mie Basah yang Dijual oleh Pedagang Bakso di Kota Sorong Menggunakan Spektrofotometer UV-Visible Siti Fatma Zf; Ratih Arum Astuti; Lukman Hardia
Sci-tech Journal Vol. 3 No. 1 (2024): Sci-Tech Journal
Publisher : MES Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56709/stj.v3i1.232

Abstract

Noodles are a popular food among middle class people, both upper and lower classes because they taste delicious and are affordable. Wet noodles have a short shelf life due to their high water content, this is what encourages some sellers to use formaldehyde as a preservative. This examination means to decide if there is formalin content in examples of wet noodles sold by meatball brokers in Sorong City. Formalin investigation was completed subjectively and quantitatively. Subjective tests were done by adding chromatogenic corrosive to wet noodle tests and quantitative tests were completed to see the degree of formaldehyde contained in the examples utilizing an UV-noticeable spectrophotometer. The consequences of the subjective test showed that one example with code (S1) was recognized as sure for containing formaldehyde, which was demonstrated by the adjustment of the shade of the filtrate from brown to purple subsequent to being dribbled with chromatophic corrosive reagent and warmed in bubbling water. The total formalin content contained in sample S1 was 0.905%.
Co-Authors A. M. Muslihin Angga Bayu Budianto Angga Bayu Budiyanto Irwandi Irwandi Lukman Hardia Siti Fatma Zf vikafania fania Yusran Timang Pasulu