Formalin Analysis of Food Ingredients in Palu

Research on formalin analysis of food ingredients in Palu has been conducted. The purpose of the research is to find out formalin content in some food. The analyzed samples were foods that marketed in Palu, such as salt fish, noodles, mujair fish, and tofu obtained from several places in Palu. The q...

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Bibliographic Details
Main Authors:	Rismawaty Sikanna, Ivone Venita Sarapun, Dwi Juli Puspitasari
Format:	Article
Language:	English
Published:	Faculty of Science and Technology Alauddin State Islamic University of Makassar 2018-06-01
Series:	Al-Kimia
Subjects:	formalin salt fish noodles tofu mujair fish.
Online Access:	http://journal.uin-alauddin.ac.id/index.php/al-kimia/article/view/4916

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record_format	Article
spelling	doaj-09157811f10f4935b76aff9930e804342020-11-25T02:51:45ZengFaculty of Science and Technology Alauddin State Islamic University of MakassarAl-Kimia2302-27362018-06-0161465110.24252/al-kimia.v6i1.49164365Formalin Analysis of Food Ingredients in PaluRismawaty Sikanna0Ivone Venita Sarapun1Dwi Juli Puspitasari2Alauddin state Islamic University of MakassarResearch Lab.of Chemistry Dept.of Matematics and Natural Science Faculty, Tadulako University, PaluChemistry Dept.of Mathematics and Natural Science Faculty, Tadulako University, Palu.Research on formalin analysis of food ingredients in Palu has been conducted. The purpose of the research is to find out formalin content in some food. The analyzed samples were foods that marketed in Palu, such as salt fish, noodles, mujair fish, and tofu obtained from several places in Palu. The qualitative analysis of formalin done before measured of formalin quantitatively. The data on formalin found by UV-Vis spectrophotometer with the wavelength of 385 nm. Formalin content of salted fish, noodles, Mujair fish, and tofu were 2,005 ± 0,187ppm, 2,183 ±0,231ppm, 1,931 ±0,174 ppm, and 1,957 ±0,254 ppm, respectively.http://journal.uin-alauddin.ac.id/index.php/al-kimia/article/view/4916formalinsalt fishnoodlestofumujair fish.
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Rismawaty Sikanna Ivone Venita Sarapun Dwi Juli Puspitasari
spellingShingle	Rismawaty Sikanna Ivone Venita Sarapun Dwi Juli Puspitasari Formalin Analysis of Food Ingredients in Palu Al-Kimia formalin salt fish noodles tofu mujair fish.
author_facet	Rismawaty Sikanna Ivone Venita Sarapun Dwi Juli Puspitasari
author_sort	Rismawaty Sikanna
title	Formalin Analysis of Food Ingredients in Palu
title_short	Formalin Analysis of Food Ingredients in Palu
title_full	Formalin Analysis of Food Ingredients in Palu
title_fullStr	Formalin Analysis of Food Ingredients in Palu
title_full_unstemmed	Formalin Analysis of Food Ingredients in Palu
title_sort	formalin analysis of food ingredients in palu
publisher	Faculty of Science and Technology Alauddin State Islamic University of Makassar
series	Al-Kimia
issn	2302-2736
publishDate	2018-06-01
description	Research on formalin analysis of food ingredients in Palu has been conducted. The purpose of the research is to find out formalin content in some food. The analyzed samples were foods that marketed in Palu, such as salt fish, noodles, mujair fish, and tofu obtained from several places in Palu. The qualitative analysis of formalin done before measured of formalin quantitatively. The data on formalin found by UV-Vis spectrophotometer with the wavelength of 385 nm. Formalin content of salted fish, noodles, Mujair fish, and tofu were 2,005 ± 0,187ppm, 2,183 ±0,231ppm, 1,931 ±0,174 ppm, and 1,957 ±0,254 ppm, respectively.
topic	formalin salt fish noodles tofu mujair fish.
url	http://journal.uin-alauddin.ac.id/index.php/al-kimia/article/view/4916
work_keys_str_mv	AT rismawatysikanna formalinanalysisoffoodingredientsinpalu AT ivonevenitasarapun formalinanalysisoffoodingredientsinpalu AT dwijulipuspitasari formalinanalysisoffoodingredientsinpalu
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Formalin Analysis of Food Ingredients in Palu

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