METODE PENGURANGAN KADAR FORMALIN PADA IKAN CAKALANG (Katsuwonus pelamis L)

Sanger, Grace and Montolalu, Litha (2008) METODE PENGURANGAN KADAR FORMALIN PADA IKAN CAKALANG (Katsuwonus pelamis L). WARTA WIPTEK (32). pp. 6-10. ISSN 0854-0667

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Abstract

In Indonesia formalin is still used in food product. The using effect of formalin with purposing to preserve food in high consentration is very dangerous for human metabolism especially in brain, lung, reproduction organ etc. To prevent the negative effect in healthy, the research to reducing formalin content in food has to be done especially for fish product. The treatment of this research is dipping the skipjack body in formalin 2% and 4% for 1 hours, after that fish is dipped in water, juice lemon (Citrus mitis ) 5% and acetic acid 5% for 0,5 hour. The content of formalin is analyzed with using spectrophotometer 589 nm. The data is analyzed with complete randomized design in factorial. replication is 2 times The result of this research showing that the water, juice lemon and acetic acid can reduce the formalin content significantly. The reducing amount of formalin in water is 75%, juice lemon 70,06% and acetic acid 70,5%.

Item Type:	Article
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:	Fakultas Perikanan dan Ilmu Kelautan > Teknologi Hasil Perikanan
Depositing User:	Steven Ch. Kaunang
Date Deposited:	08 Mar 2012 08:04
Last Modified:	08 Mar 2012 08:04
URI:	http://repo.unsrat.ac.id/id/eprint/34

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