OBSERVASI KANDUNGAN FORMALIN PADA IKAN ASIN YANG BEREDAR DI PASAR KOLPAJUNG KABUPATEN PAMEKASAN

Abstract

Fish is a source of protein and also contains essential fatty acids, minerals and vitamins. The metabolic processes of microorganisms and the activity of enzymes in the fish's body make dead fish decompose faster. One way of preserving fish so it doesn't go bad is by adding salt to fresh fish or half-wet fish. In the processing of salted fish often use traditional methods that can make salted fish longer so that it can inhibit the growth of microorganisms. The purpose of this study was to determine the content of formalin in salted fish that was distributed in Kolpajung Market, Pamekasan Regency. If formalin is consumed by humans exceeding the limit, it will have a negative impact on the body. This study was analyzed descriptively and made in the form of a table using papaya latex, potassium permanganate (KMnO4) and chromatofatic acid with a total sample of 5 samples purchased by salted fish traders at the kolpajung market and carried out at the Chemistry Laboratory of Pharmacy DIII, Islamic University of Madura. Based on the analysis results obtained from the 5 salted fish samples using the papaya latex, potassium permanganate (KMnO4) and chromatofatic acid tests, none of the 5 samples contained formalin. With no known presence of formalin in the salted fish, then in accordance with the Regulation of the Minister of Health of the Republic of Indonesia No. 33 of 2012. Preservation of salted fish is still by means of salting without a measure and the addition of spices such as turmeric, ginger, etc. So the shelf life of the salted fish is long and can be consumed anytime.