PENGARUH PERENDAMAN AIR JERUK NIPIS TERHADAP KADAR FORMALIN PADA IKAN TERI

Abstract

Dried anchovy is a raw food ingredient that comes from forage fish that is preserved through drying. Through this preservation method, fish that usually rot in a short time, will be able to survive for a long time, even months, if stored at room temperature. In fact, in the process of preserving dried anchovy, there are still many manufacturers adding formalin as a preservative so that it does not rot easily and does not get moldy, a way of preserving it in the wrong way. Formalin can react chemically with almost all substances in the body that can suppress cell function, causing cell death and poisoning in the body. Various efforts have been made to reduce the formalin content in anchovies which may be consumed, including using ingredients that contain acidic substances such as lime. This study aims to determine the effect of lime juice immersion on formalin levels in anchovies using acidimetric titration methods, UV-Vis spectrophotometry, and spectrophotometers. This research is a descriptive study conducted in the form of a systematic review of secondary data from 5 articles, Amelia Handayani Burhan, et al (2018), Amelia Handayani Burhan, et al (2021), Farah Mawadatasurur (2017), Rosdiana Mus, et al. al (2021), and Grace Sanger et al (2012). Through a review of the five articles, it was found that with the acidimetric method, lime can reduce formalin levels up to 79.91%, with UV-Vis spectrophotometry method, can reduce formlain levels up to 73.06% and with a spectrophotometer method can reduce formalin levels up to 72 ,54%.