Validasi Metode Analisis Formalin dan Aplikasinya Pada Ikan Asin
Abstract
As a Muslim, it must obligatory to consume halal and thayyib food. This is already ALLAH Subhanahu Wa Ta’ala commanded in the Alquran at surah al-maidah verse 168. Salted fish is one of the familiar foods for Indonesian people. Until now formaldehyde is still widely used to preserve salted fish, whereas its use as a food supplement is prohibited. Methods validation is intended to ensure that methods used for formaldehyde analysis in this research are appropriate so that it will produce correct and accurate data. This research aims to validate two methods are chromatropic acid and Nash for formaldehyde analysis and analyze the content of formalin in salted fish. The result shows that R2, LOD, LOQ, and the largest recovery value in chromatropic acid are 0.9985, 0.0926 ppm, 0.3088 ppm, dan 54.21%. The result of method validation on Nash shows that R2, LOD, LOQ, and the largest recovery value are 0.9999, 0.0247 ppm, 0.0822 ppm dan 42.72%. The biggest formaldehyde concentration in salted fish sold at market A and B are 0.4671 ppm dan 0.815 ppm.
References
Astro J. 2019. https://youtu.be/ WQPAOt1nY7c. (1) Buser: Awas! ikan asin bumbu Formalin (1/3) YouTube. [26 Februari 2021]
Badan Pengawasan Obat dan Makanan Republik Indonesia (BPOM RI). 2015. Pengetahuan Bahan Berbahaya. Direktorat Pengawasan Produk dan Bahan Berbahaya BPOM RI, Jakarta
Dwinanda R. 2020. https://republika.co.id /berita/ q6qaf3414/2.5-ton-ikan-asin-berformalin-disita-dari-pasuruan. [27 Januari 2021).
Elshaer NSM , Mahmoud MAE. 2017. Toxic effects of formalin-treated cadaver on medical students, staff members, and workers in the Alexandria Faculty of Medicine. Alexandria Journal of Medicine. 53: 337-343.
Fagnani E, Melios CB, Pezza L, Pezza HR. 2003. Chromotropic acid formaldehyde reaction in strongly acidic media. The role of dissolved oxygen and replacement of concentrated sulphuric acid. Talanta. 60: 171-176.
Farid M. 2014. Pengaruh suhu dan lama perendaman dalam pelarut air terhadap kadar formalin ikan asin belanak (Mugil cephalus). [Skripsi]. Program Sarjana, UIN Maulana Malik Ibrahim, Malang
Ichya’uddin M. 2014. Analisis Kadar Formalin dan Uji Organoleptik Ikan Asin Dibeberapa Pasar Tradisional Di Kabupaten Tuban. [Skripsi]. Program Sarjana, UIN Maulana Malik Ibrahim, Malang
Lima FL, Murta GL, Bandeira ACB, Nardeli CR, Lima WG, Bezerra FS. 2015. Short-term exposure to formaldehyde promotes oxidative damage and inflammation in the trachea and diaphragm muscle of adult rats. Annals of Anatomy. 202: 45-51.
Niswah C, Pane ER, Resanti M. 2016. Uji kandungan formalin pada ikan asin di pasar KM 5 Palembang. Jurnal Bioilmi. 2 (2): 121-128.
Peraturan Menteri Kesehatan Republik Indonesia Nomor 33 tahun 2012 Tentang Bahan Tambahan Pangan, Jakarta
Riyanto. 2014. Validasi dan Verifikasi Metode Uji. Penerbit Deepublish, Yogyakarta.
Rohman A. 2019. Validasi dan Penjaminan Mutu Metode Analisis Kimia. Gajah Mada University Press, Yogyakarta
Sikkana R, Sarapun IV, Puspitasari DJ. 2018. Formalin analysis of food ingredients in Palu. Al-Kimia. 6(1): 46-51
Suryadi H, Kurniadi M, Melanie Y. 2010. Analsis Formalin Dalam Sampel Ikan dan Udang Segar Dari Pasar Muara Angke. Majalah Ilmu Kefarmasian. VII (3): 16 – 31.
Undang-Undang Republik Indonesia Nomor 18 Tahun 2012 Tentang Pangan, Jakarta.
Undang-Undang Republik Indonesia Nomor 33 Tahun 2014 Tentang Jaminan Produk Halal (JPH), Jakarta
Zang X, Shen X, Wang Y, Cai Y, Huang D. 2017. The Research Progress of Detection Method of Formaldehyde in Food. Advances in Engineering Research (AER). 135: 513-517.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 JURNAL AGROINDUSTRI HALAL
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with Jurnal Agroindustri Halal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution 4.0 International License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in Jurnal Agroindustri Halal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in Jurnal Agroindustri Halal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work