IDENTIFIKASI KANDUNGAN FORMALIN PADA IKAN SEGAR DI BEBERAPA PASAR TRADISIONAL KECAMATAN SERANG DAN CIRUAS, SERANG

Siti Komariah Maulia, - (2025) IDENTIFIKASI KANDUNGAN FORMALIN PADA IKAN SEGAR DI BEBERAPA PASAR TRADISIONAL KECAMATAN SERANG DAN CIRUAS, SERANG. S1 thesis, Universitas Pendidikan Indonesia.

Abstract

ABSTRAK Ikan merupakan salah satu sumber protein hewani yang sangat penting bagi kebutuhan gizi manusia. Dengan kandungan protein sekitar 18% dan kaya akan asam amino esensial, ikan menjadi komoditas pangan yang esensial dalam menunjang kesehatan. Di masyarakat, jenis ikan yang paling umum dikonsumsi mencakup ikan air tawar dan air payau. Pentingnya konsumsi ikan juga ditegaskan melalui kebijakan pemerintah, sebagaimana tertuang dalam Undang-Undang Republik Indonesia Nomor 18 Tahun 2012 tentang pangan, yang secara umum melarang penggunaan formalin sebagai bahan pengawet makanan. Penelitian ini menggabungkan pendekatan kualitatif dan kuantitatif untuk memperoleh gambaran yang komprehensif. Secara kualitatif, dilakukan pengujian empiris meliputi deteksi formalin menggunakan test kit serta evaluasi hedonik terhadap karakteristik fisik ikan. Sementara itu, metode kuantitatif dilakukan melalui pengujian dengan Colorimeter, yaitu alat yang digunakan untuk mengukur intensitas warna (color reader). Prinsip kerja alat ini didasarkan pada kemampuan benda menyerap sebagian cahaya yang mengenainya. Berdasarkan hasil pengujian, ditemukan bahwa tiga jenis ikan yakni ikan mujair, ikan bandeng, dan ikan sebelah terindikasi mengandung formalin adapun tujuh sampel lainnya menunjukkan hasil negatif. Secara kuantitatif, kandungan formalin tertinggi terdapat pada ikan sebelah dengan konsentrasi sebesar 58,05±2,16 ppm per 5 gram sampel, diikuti ikan mujair sebesar 41,09±3,87 ppm, dan ikan bandeng sebesar 38,17±4,40 ppm. Keberadaan formalin dalam ikan segar dapat disebabkan oleh tiga faktor utama: faktor alami seperti kontaminasi lingkungan, paparan logam berat, serta faktor kesengajaan oleh manusia. Untuk menilai kualitas fisik ikan, penelitian ini juga memanfaatkan indikator visual dan sensorik, seperti warna, tekstur, dan elastisitas, sebagai parameter mutu yang relevan. Kata Kunci: Formalin, Kecamatan Serang dan Ciruas, Serang, Ikan Segar, Hedonik ABSTRACT Fish is one of the most important sources of animal protein for human nutritional needs. With a protein content of around 18% and rich in essential amino acids, fish is an essential food commodity in supporting health. In society, the most commonly consumed types of fish include freshwater and brackish water fish. The importance of fish consumption is also emphasized through government policies, as stated in Law of the Republic of Indonesia Number 18 of 2012 concerning food, which generally prohibits the use of formalin as a food preservative. This study combines qualitative and quantitative approaches to obtain a comprehensive picture. Qualitatively, empirical testing was carried out, including formalin detection using a test kit and organoleptic evaluation of the physical characteristics of fish. Meanwhile, the quantitative method was carried out through testing with a Colorimeter, a tool used to measure color intensity (color reader). The working principle of this tool is based on the ability of objects to absorb some of the light that hits them. Based on the test results, it was found that three types of fish, namely tilapia, milkfish, and flathead fish, were indicated to contain formalin, while seven other samples showed negative results. Quantitatively, the highest formalin content was found in flatfish with a concentration of 290.26±10.79 ppm per gram of sample, followed by tilapia at 205.46±19.34 ppm, and milkfish at 190.86±22.02 ppm. The presence of formalin in fresh fish can be caused by three main factors: natural factors such as environmental contamination, exposure to heavy metals, and deliberate factors by humans. To assess the physical quality of fish, this study also utilized visual and sensory indicators, such as color, texture, and elasticity, as relevant quality parameters. Keywords: Formalin, Serang City, Fresh Fish, Hedonic

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Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?view_op=new_articles&hl=en&imq=SITI+KOMARIAH ID SINTA Dosen Pembimbing Yulda: 6892683 Agung Setyo Sasongko: 6692607
Uncontrolled Keywords:	Kata Kunci: Formalin, Kecamatan Serang dan Ciruas, Serang, Ikan Segar, Hedonik Keywords: Formalin, Serang City, Fresh Fish, Hedonic
Subjects:	L Education > L Education (General)
Divisions:	UPI Kampus Serang > S1 Pendidikan Kelautan dan Perikanan
Depositing User:	Siti Komariah Maulia
Date Deposited:	08 Sep 2025 04:43
Last Modified:	08 Sep 2025 04:43
URI:	http://repository.upi.edu/id/eprint/135477

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