PENGARUH WAKTU DAN SUHU PENYIMPANAN TERHADAP KADAR FORMALDEHIDA BEBAS DALAM DAGING IKAN

• Main Author: Bella Erviana, Ajeng
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/44298
• Institution: Institut Teknologi Bandung

Formaldehyde has been misused as preservatives in food, for example is the use of formaldehyde as preservative in fish. The use of formaldehyde in fish could be dangerous for human health and also it would reduce the quality of the fish. Formaldehyde could bind with proteins in fish causing structural changes of the proteins to be the denaturated proteins which would be difficult to digest. The purpose of this study is to determine the relationship between free formaldehyde content with storage time and temperature after interacting with protein in fish. In this study, Nash method was used for formaldehyde detection and quantification which based on the reaction between formaldehyde with acetyl acetone and ammonium acetate produce 3,5- diacetyl-1,4-dihydrolutidine, a yellow compound that its absorbance can be measured by spectrophotometry visible at a maximum wavelength of 414 nm. A certain amount of formaldehyde solution with concentration of 300 ppm was added to two different types of fish samples that had been blended, the samples then was stored at room temperature and refrigerator. After 0, 3, 6, 12 and 24 hours and continued to 2, 4, 8, 16 and 32 days for the refrigerated samples, the sample was extracted using 10% trichloroacetate and the extract was reacted with Nash reagent, then the absorbance was measured to determine the remaining free formaldehyde content in the sample. The results show the free formaldehyde content decreased to 98,53% and 77,95% for the goldfish and catfish samples that were stored within 24 hours at room temperature, meanwhile the free formaldehyde content for goldfish and catfish samples that were stored in the refrigerator decreased to 99,01% and 98,67% within 32 days of storage. Based on the results of this study, the storage time and temperature is inversely related to free formaldehyde content.