"IDENTIFIKASI KANDUNGAN FORMALIN PADA IKAN ASIN DI PASAR TRADISIONAL KOTA SERANG"

Ramadhana Azizah Nan Soleha, - (2025) "IDENTIFIKASI KANDUNGAN FORMALIN PADA IKAN ASIN DI PASAR TRADISIONAL KOTA SERANG". S1 thesis, Universitas Pendidikan Indonesia.

Abstract

ABSTRAK Ikan asin merupakan produk olahan hasil pengawetan dengan cara penggaraman dan pengeringan. Namun, masih ditemukan penggunaan bahan kimia berbahaya seperti formalin untuk memperpanjang masa simpan ikan asin. Formalin bersifat toksik dan dilarang penggunaannya dalam makanan berdasarkan Peraturan Menteri Kesehatan Republik Indonesia Nomor 033 Tahun 2012. Penelitian ini bertujuan untuk mengidentifikasi keberadaan dan konsentrasi formalin serta membandingkan karakteristik sensori pada ikan asin yang dijual di pasar tradisional Kota Serang. Sebanyak 10 sampel ikan asin diambil secara purposive sampling dan dianalisis menggunakan metode kuantitatif dengan bantuan alat colorimeter, serta pengujian karakteristik sensori meliputi kenampakan, bau, dan tekstur berdasarkan Standar Nasional Indonesia (SNI) 8273-2023 tentang ikan asin kering. Hasil menunjukkan dua sampel positif formalin ikan asin petek (29,31 ppm/g) dan teri tawar (66,87 ppm/g). Uji hedonik mengungkap bahwa ikan teri tawar berformalin memiliki preferensi lebih tinggi pada kenampakan dan bau, sedangkan ikan petek berformalin unggul pada tekstur. Ciri fisik ikan berformalin meliputi warna cerah, minim bau amis, dan tidak dihinggapi lalat. Kata Kunci: Colorimetri, Formalin, Ikan Asin, Karakteristik ABSTRACT Salted fish is a processed product made by preserving fish through salting and drying. However, the use of hazardous chemicals such as formalin to extend the shelf life of salted fish is still found. Formalin is toxic and its use in food is prohibited under Indonesian Ministry of Health Regulation No. 033 of 2012. This study aims to identify the presence and concentration of formalin and compare sensory characteristics in salted fish sold at traditional markets in the city of Serang. A total of 10 salted fish samples were collected using purposive sampling and analyzed using quantitative methods with the assistance of a colorimeter, as well as sensory characteristic testing including appearance, odor, and texture based on Indonesian National Standard (SNI) 8273-2023 on dried salted fish. The results showed two formalin-positive samples: petek salted fish (29.31 ppm/g) and teri tawar (66.87 ppm/g). Hedonic testing revealed that formalin-treated freshwater anchovies had higher preference in appearance and odor, while formalin-treated dried anchovies were superior in texture. Physical characteristics of formalin-treated fish include bright color, minimal fishy odor, and no fly infestation. Keywords: Characteristics, Colorimeter, Formalin, Salted Fish

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Item Type:	Thesis (S1)
Additional Information:	https://scholar.google.com/citations?view_op=new_articles&hl=en&imq=Ramadhana+Azizah+Nan+Soleha# ID SINTA Dosen Pembimbing: Himawan Prasetiyo: 6745744 Yulda: 6892683
Uncontrolled Keywords:	Kata Kunci: Colorimetri, Formalin, Ikan Asin, Karakteristik Keywords: Characteristics, Colorimeter, Formalin, Salted Fish
Subjects:	L Education > L Education (General)
Divisions:	UPI Kampus Serang > S1 Pendidikan Kelautan dan Perikanan
Depositing User:	Ramadhana Azizah Nan Soleha
Date Deposited:	08 Sep 2025 04:43
Last Modified:	08 Sep 2025 04:43
URI:	http://repository.upi.edu/id/eprint/135478

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