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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Faculty of Science and Technology Alauddin State Islamic University of Makassar
2018-06-01
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| Series: | Al-Kimia |
| Subjects: | |
| Online Access: | http://journal.uin-alauddin.ac.id/index.php/al-kimia/article/view/4916 |
| _version_ | 1818560491709005824 |
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| author | Rismawaty Sikanna Ivone Venita Sarapun Dwi Juli Puspitasari |
| author_facet | Rismawaty Sikanna Ivone Venita Sarapun Dwi Juli Puspitasari |
| author_sort | Rismawaty Sikanna |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-14T00:39:05Z |
| format | Article |
| id | doaj.art-09157811f10f4935b76aff9930e80434 |
| institution | Directory Open Access Journal |
| issn | 2302-2736 |
| language | English |
| last_indexed | 2024-12-14T00:39:05Z |
| publishDate | 2018-06-01 |
| publisher | Faculty of Science and Technology Alauddin State Islamic University of Makassar |
| record_format | Article |
| series | Al-Kimia |
| spelling | doaj.art-09157811f10f4935b76aff9930e804342022-12-21T23:24:27ZengFaculty 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. |
| 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. |
| title | 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_short | Formalin Analysis of Food Ingredients in Palu |
| title_sort | formalin analysis of food ingredients in palu |
| 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 |