PENENTUAN KADAR FORMALDEHIDA DALAM TAHU SECARA KOLORIMETRI MENGGUNAKAN PEREAKSI SCHRYVER
Tofu is a fresh processed food made of soybeans with high protein content widely consumed by many people in Indonesia. As a fresh processed food, the shelf life of tofu is only 1-2 days. However, there are many cases of misuse of hazardous substances, especially that of formaldehyde, which is add...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/45419 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Tofu is a fresh processed food made of soybeans with high protein content widely
consumed by many people in Indonesia. As a fresh processed food, the shelf life of tofu is
only 1-2 days. However, there are many cases of misuse of hazardous substances,
especially that of formaldehyde, which is added into tofu or its marinating liquid to
improved elasticity and or to preserve this products. The aims of this research were to
obtain an analytical method for determination of formaldehyde in tofu by means of
Schryver method and data of formaldehyde content in tofu from various sales locations.
Tofu sample was homogenised and acidified by addition of 10% phosporic acid solution.
The sample was then distilled and the distillate was neutralized with sodium hydroxide
solution to resulte in analyte solution. This solution was reacted with Schryver reagent to
form red solution measurable by UV-Vis spectrophotometer at maximum wavelength of
518 nm. Analytical method was validated and determination of formaldehyde in sample
was performed. Measurement of formaldehyde standard solutions resulted in a linear
calibration curve of y = 0.0864 x + 0.0203 with correlation coefficient (r) of 0.9996. Limit
of detection (LOD) and limit of quantitation (LOQ) of the method was 0.24 and 0.66
µg/mL, respectively. Method precision stated as coefficient of variance (CV) of intraday
measurements were 3.323 and 2.659 %, respectively. Recovery percentage of standard
additions at the concentration levels of 104.91, 100.78 and 95.13%. The concentration of
formaldehyde in tofu sample from various sales locations, were in the range of 0.9-
6.3µg/gr with the average concentration of 1.7 µg/gr. Based on these results, it was
concluded that an analytical method for determination of formaldehyde in tofu and data of
formaldehyde in this product from various sales location were succesfully obtained.
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