JURNAL UJI FORMALIN ENG-dikonversi
JURNAL UJI FORMALIN ENG-dikonversi
Afrizal Hidayaturrahman
Program Studi Ilmu dan Teknologi Pangan, Fakultas Sains dan Teknologi Pangan, Universitas Muhadi
Setiabudi Brebes
e-mail: apurizaru@gmail.com
Abstrak
Tofu is one of the popular traditional foods in Indonesia, which is made from fermented
soybeans and extracts from it. Besides the taste is good, and the price is cheap, but it has a high
nutritional value. Tofu storage is said to be short, which only has a storage interval of 1-2 days,
if more than two days the tofu will become sour and rotten. The relatively short shelf life of tofu
means that some tofu products are added with formalin as a preservative so that the tofu can
last up to seven days. Formalin is one of the dangerous substances that is prohibited from being
used for food because it can cause health problems, especially in the digestive tract and if it
accumulates in the body it can cause damage to the digestive tract, kidneys, liver and lungs, and
can even cause cancer. The purpose of this study was to determine the presence of formalin in
tofu that was sold in the Duwkuhringin area, Brebes Regency. Sampling was done by sampling,
by taking 6 different samples of tofu. This study was carried out by qualitative analysis using a
solution of Potassium Permanganate (KMn04) on 6 samples of tofu obtained in the
Duwkuhringin area. Brebes is still not safe for consumption.
Title of manuscript is short and clear, implies research results (First Author)
JTFP ISSN (online): xxxx-xxxx ◼ 3
Tabel 1 Data Hasil Pemeriksaan Formalin pada Sampel Tahu dengan Menggunakan
Kalium Permanganat (KmnO4)
NO Kode Sampel Pengamatan Hasil Analisis
Title of manuscript is short and clear, implies research results (First Author)
JTFP ISSN (online): xxxx-xxxx ◼ 2
Sampel yang menunjukkan hasil positif disebabkan oleh gugus fungsi yang dimiliki
yaitu sampel C, D dan YM. Penambahan oleh aldehid dan keton adalah karbonil.
KMnO₄ berfungsi untuk mengoksidasi Kebeadaan gugus karbonil ini
formaldehid dalam formalin, yang ditandai menyebabkan kereaktifan aldehid lebih
dengan hilangnya warna KMnO₄. tinggi dibandingkan keton. Gugus aldehid
Hilangnya warna ungu pada sampel akan dengan mudah dioksidasi menjadi
mengindikasikan sampel positif gugus karboksilat dengan oksidator seperti
mengandung formalin[5]. Perubahan warna KMnO₄. Tetapi, jika tidak terjadi perubahan
yang terjadi yaitu hilangnya warna ungu warna pada sampel berarti makanan
dari KMnO₄ mengidentifikasikan terjadinya tersebut tidak mengandung formalin. Hal
reaksi kimia antara KMnO₄ dengan itu disebabkan tidak ada substrat yang dapat
formaldehid. Perubahan warna yang terjadi dioksidasi oleh KMnO₄.
Title of manuscript is short and clear, implies research results (First Author)
JTFP ISSN (online): xxxx-xxxx ◼ 2
Title of manuscript is short and clear, implies research results (First Author)