ANALISIS KANDUNGAN FORMALIN DAN UJI ORGANOLEPTIK IKAN ASIN YANG BEREDAR DI PASAR BESAR MADIUN

This study aims to determine the content of formaldehyde used as a preservative in driedfish that circulate in the Great Market Madiun and organoleptic salted fish containing formalin.The samples in this study used purposive sampling is a sampling technique with specificconsiderations. Two salted fi...

Full description

Saved in:
Bibliographic Details
Main Authors: Nia Surya Wijayanti, Marheny Lukitasari
Format: Article
Language:Indonesian
Published: Universitas PGRI Madiun 2016-12-01
Series:Florea: Jurnal Biologi dan Pembelajarannya
Subjects:
Online Access:https://e-journal.unipma.ac.id/index.php/JF/article/view/789
Tags: Add Tag
No Tags, Be the first to tag this record!
_version_ 1832593983797198848
author Nia Surya Wijayanti
Marheny Lukitasari
author_facet Nia Surya Wijayanti
Marheny Lukitasari
author_sort Nia Surya Wijayanti
collection DOAJ
description This study aims to determine the content of formaldehyde used as a preservative in driedfish that circulate in the Great Market Madiun and organoleptic salted fish containing formalin.The samples in this study used purposive sampling is a sampling technique with specificconsiderations. Two salted fish samples taken in the North, two samples were taken in the south,two samples were taken in the West, two samples were taken in the east, and two samples weretaken in the central Great Market Madiun. Questionnaire data collection using questionnaires anddocumentation. Results showed that the formaldehyde content in dried fish balur, peda, and terican be determined with Fehling method. If salted fish samples (+) containing formalin there willbe changes color from blue to green color and there are deposits of red brick, while the sample () containing formalin will remain blue when heated and there is a brick red precipitate. Of 30samples of dried fish salted fish only 1 (-) contain formaldehyde, which is peda salted fish west.Organoleptic clean white color most preferred by the panelists as much as 92% panelists found insamples dried fish balur middle east. Is not the typical organoleptic flavor of salted fish mostpreferred by the panelists as much as 78% of the panelists found in fish samples salted teri east.Organoleptic chewy texture intact most preferred by the panelists as much as 88% and there is apanelist on the samples salted fish teri middle.
format Article
id doaj-art-3279765654f8485e976594befa0953c5
institution Kabale University
issn 2355-6102
2502-0404
language Indonesian
publishDate 2016-12-01
publisher Universitas PGRI Madiun
record_format Article
series Florea: Jurnal Biologi dan Pembelajarannya
spelling doaj-art-3279765654f8485e976594befa0953c52025-01-20T06:48:34ZindUniversitas PGRI MadiunFlorea: Jurnal Biologi dan Pembelajarannya2355-61022502-04042016-12-0131596410.25273/florea.v3i1.789761ANALISIS KANDUNGAN FORMALIN DAN UJI ORGANOLEPTIK IKAN ASIN YANG BEREDAR DI PASAR BESAR MADIUNNia Surya Wijayanti0Marheny Lukitasari1IKIP PGRI MADIUNIKIP PGRI MADIUNThis study aims to determine the content of formaldehyde used as a preservative in driedfish that circulate in the Great Market Madiun and organoleptic salted fish containing formalin.The samples in this study used purposive sampling is a sampling technique with specificconsiderations. Two salted fish samples taken in the North, two samples were taken in the south,two samples were taken in the West, two samples were taken in the east, and two samples weretaken in the central Great Market Madiun. Questionnaire data collection using questionnaires anddocumentation. Results showed that the formaldehyde content in dried fish balur, peda, and terican be determined with Fehling method. If salted fish samples (+) containing formalin there willbe changes color from blue to green color and there are deposits of red brick, while the sample () containing formalin will remain blue when heated and there is a brick red precipitate. Of 30samples of dried fish salted fish only 1 (-) contain formaldehyde, which is peda salted fish west.Organoleptic clean white color most preferred by the panelists as much as 92% panelists found insamples dried fish balur middle east. Is not the typical organoleptic flavor of salted fish mostpreferred by the panelists as much as 78% of the panelists found in fish samples salted teri east.Organoleptic chewy texture intact most preferred by the panelists as much as 88% and there is apanelist on the samples salted fish teri middle.https://e-journal.unipma.ac.id/index.php/JF/article/view/789formalinorganoleptic testsalted fish
spellingShingle Nia Surya Wijayanti
Marheny Lukitasari
ANALISIS KANDUNGAN FORMALIN DAN UJI ORGANOLEPTIK IKAN ASIN YANG BEREDAR DI PASAR BESAR MADIUN
Florea: Jurnal Biologi dan Pembelajarannya
formalin
organoleptic test
salted fish
title ANALISIS KANDUNGAN FORMALIN DAN UJI ORGANOLEPTIK IKAN ASIN YANG BEREDAR DI PASAR BESAR MADIUN
title_full ANALISIS KANDUNGAN FORMALIN DAN UJI ORGANOLEPTIK IKAN ASIN YANG BEREDAR DI PASAR BESAR MADIUN
title_fullStr ANALISIS KANDUNGAN FORMALIN DAN UJI ORGANOLEPTIK IKAN ASIN YANG BEREDAR DI PASAR BESAR MADIUN
title_full_unstemmed ANALISIS KANDUNGAN FORMALIN DAN UJI ORGANOLEPTIK IKAN ASIN YANG BEREDAR DI PASAR BESAR MADIUN
title_short ANALISIS KANDUNGAN FORMALIN DAN UJI ORGANOLEPTIK IKAN ASIN YANG BEREDAR DI PASAR BESAR MADIUN
title_sort analisis kandungan formalin dan uji organoleptik ikan asin yang beredar di pasar besar madiun
topic formalin
organoleptic test
salted fish
url https://e-journal.unipma.ac.id/index.php/JF/article/view/789
work_keys_str_mv AT niasuryawijayanti analisiskandunganformalindanujiorganoleptikikanasinyangberedardipasarbesarmadiun
AT marhenylukitasari analisiskandunganformalindanujiorganoleptikikanasinyangberedardipasarbesarmadiun