PENGARUH PEMBERIAN LARUTAN GARAM TERHADAP PENURUNAN KADAR FORMALIN PADA TAHU

Sebayang, Rosnita and Bayu, Ksatria and Samosir, Ines PENGARUH PEMBERIAN LARUTAN GARAM TERHADAP PENURUNAN KADAR FORMALIN PADA TAHU. Project Report. Jurnal Kesehatan Masyarakat. (Submitted)

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Abstract

The effect of giving salt solution to the decrease in formalin level in tofu The shelf life of tofu is very short. It should not be kept more than 24 hours in room temperature, unless the flavor would become sour. The production of tofu becomes limited because of this short shelf life. Due to this limitation, many companies which produce tofu use formalin in order to make its shelf life longer. This action is already known harm for people who consume this tofu containing with formalin. This study aims to observe whether by giving salt solution to the tofu containing with formalin is able to reduce the formalin level. This is an experimental laboratory study. At fist salt solution with concentration 1 %, 2 % or 3 % is given to the tofu and then the tofu is boliled until boiling. The boiling time is 10, 15, or 20 minute, Anova analyses test showed that there was effect of reducing the formalin level in the tofu containing with formalin by giving salt solution and boiling it up to 1000 C, p value = 0.000, the concentration of the formalin in the tofu decreased from 23,6 ppm to 1,44 ppm. There was a decrease approximately 93 %. Suggestion : it is recommended that the tofu be soaked with salt solution at fist and then be boiled up to optimal boiling to reduce the of formaldehyde. Keyword: White tofu, formalin

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