Formalin Content in Salted Fish in Traditional Market

Background: Salted fish is one of the food ingredients that often added with formalin to extend shelf life product, although a preservative cannot be used in food. Indonesian traditional markets still sell salted formalin. Objective: This study aims analyze content Kedungprahu Traditional Market. Method: research method was descriptive using qualitative analysis which includes observing physical characteristics, and testing by ET Brand Test Kit. The materials were all types fishes sold market. samples taken consisted 7 total 29 tested. sampling technique carried out sampling. Result: results showed had characteristics indicated it contained anchovy as much 38.8%. tested positive test kit 20.7% formalin, while anchovies highest at up 40%. 33.3% contains based on suitability between tests. Conclution: In market, some containing openly available for purchase. evidenced observations kits. Abstrak Latar Belakang: Formalin merupakan pengawet yang dilarang digunakan pada makanan. Pasar menjadi sasaran para produsen ataupun pedagang ikan asin menggunakan sebagai bahan tambahan pangan agar barang dagangannya awet dan tahan lama. Masih minimnya pengetahuan pedagang, produsen, masyarakat tentang serta dampak negatif bagi kesehatan. Tujuan: Penelitian ini bertujuan untuk menganalisis kandungan di kedungprahu. Metode: Metode penelitian adalah deskriptif pendekatan analisis kualitatif meliputi pengamatan ciri fisik, pengujian alat Kit Merk . Bahan dalam semua jenis dijual Kedungprahu. Sampel diambil terdiri dari dengan sampel diuji sejumlah asin. Teknik pengambilan dilakukan cara Hasil: Hasil menunjukkan ciri-ciri berformalin yakni terdapat bercak putih, tekstur keras kering, tidak berbau khas apak. Dari 6 (20,7%) diantaranya teridentifikasi positif mengandung Kesimpulan: Ikan aman dikonsumsi karena dapat menyebabkan