PENGARUH PENAMBAHAN KONSENTRASI JERUK NIPIS (Citrus aurantifolia s.) TERHADAP PENURUNAN KADAR FORMALIN PADA UDANG VANNAMI (Letapenaeus vannamei) DENGAN SPEKTROFOTOMETER VISIBLE

Abstrak

Formalin or formaldehyde is a harmful and toxic chemical compound that should not be used as food additives (BTM), as this has been regulated in Permenkes RI. 722 / MENKES / PER / IX / 1988. High formalin content in the body will cause stomach irritation, allergies, carcinogenic, and mutagenic, if inhaled will stimulate the occurrence of irritation of the nose, throat and eyes. Formalin is often used as a preservative in fishery products, including vannami shrimp. Vannami shrimp contains high protein and is often consumed by the community. Decreased levels of formalin in shrimp products can be done with the addition of lime. The purpose of this study was conducted to determine the effect of adding the concentration of lemon to decreased levels of formalin in white shrimp with visible spectrophotometer.
This research uses experimental method with quantitative analysis technique. The parameters observed were variation of lime concentration (0%, 1%, 3%, 7%). Furthermore, samples intentionally added formalin, soaked lime solution with different concentration variations. Qualitative tests and determination of formalin levels were performed by using Schiff reagents and using a visible spectrophotometer.
The results of the study, the average level of formalin without immersion of lime 7.584%. While the average level of formalin with immersion of lemon concentration of 1%, 3%, and 7% respectively were 0.126%, 0.269%, and 0.726%. While the results of statistical tests conducted can be concluded that there is a significant effect of adding the concentration of lime on the decrease in formalin content in vannami shrimp.