DWI, NICO SURYA (2021) PENGARUH EKSTRAK LENGKUAS TERHADAP KADAR FORMALIN PADA IKAN PINDANG BERDASARKAN VARIASI KONSENTRASI DAN LAMA WAKTU PERENDAMAN. Undergraduate thesis, Stikes Karya Putra Bangsa Tulungagung.
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Abstract
Fish of pindang is a processed fish that is widely consumed by the community. Fish is relatively quickly decayed, therefore it needs to be preserved. One of the preservatives that are prohibited in food is formalin. The rate of formalin will decrease when soaked in galangal extract. In galangal extract contains saponins that can bind formalin. The purpose of this study was to determine the level of formalin in pindang fish in the Tulungagung district market and determine the percentage decrease in formalin levels in pindang fish that had been soaked in galangal extract at concentrations of 5%, 10% and 15% with a time of 5, 10 and 15 minutes. The method in this study is an experiment, in qualitative testing using the Schiff reagent dye test and in quantitative testing using UV-Vis spectrophotometry. The optimum wavelength in this research is 580nm. The results of the qualitative test showed that from the 13 samples, samples no. 7 and no. 13 showed positive results of formalin. The results of the quantitative test of UV-Vis spectrophotometry to 13 samples contained formalin with an average of 4.71-9.73%. The results of the average percentage reduction in formalin levels within 5, 10, and 15 minutes using galangal extract at a concentration of 5% were 11.95%, 14.31%, and 18.04%; 10% concentration of 14.09%, 15.89%, and 20.43%; and 15% concentrations of 16.97%, 18.81%, and 22.34%. Keywords: pindang fish, formalin, rate, concentration
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Uncontrolled Keywords: | ikan pindang, formalin, kadar, konsentrasi |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry Q Science > QK Botany |
| Divisions: | Program Studi > S1 Farmasi |
| Depositing User: | Surya Hadi Prasetyo |
| Date Deposited: | 14 Jun 2022 03:38 |
| Last Modified: | 14 Jun 2022 03:38 |
| URI: | http://repository.stikes-kartrasa.ac.id/id/eprint/107 |
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