PENENTUAN PENGURANGAN KADAR FORMALIN PADA IKAN ASIN SEPAT DENGAN PERENDAMAN PERASAN BELIMBING WULUH DAN VARIASI SUHU AKUADES

Abstract

ABSTRACT
This research was conducted with the aim to determine the effect of  soaking  with
starfruit (Averrhoa bilimbi L) and the effect of soaking with variations in water temperature to
reducing levels of formaldehyde the salted fish. Research using Spektroquant NOVA 400 on
wavelength 565 nm and using reagent HCHO-1 and HCHO-2   to  know  levels  of  
formaldehyde  in  the  salted  fish.  The  results   showedpercentage levels of
formaldehydewithout soaking is 0%, while soaking with cold  water (28ºC  - 29ºC) is 31,62%,
soaking with warm water (50ºC  -  60ºC) is 53,69%, soaking with hot water (98ºC  -  99ºC) is
62,78%, while soaking with starfruit konsentration 100% is 94,47%. This shows the soaking
with water can reduce levels of formaldehyde highest with hot water, but soaking with starfruit
konsentration 100% can reduce levels of formaldehyde higher of the soaking with hot water.
Statistical calculation results with one-way ANOVA (p<0,05) gives results significantly  
differentbetween each treatment.
Keywords : Formaldehyde, Starfruit (Averrhoa bilimbi L), Salted Fish, Spektroquan NOVA
400