Formaldehide Content in White Shrimp After Formalin Soaking with Different Doses
White shrimp is one of the leading export commodities in Indonesia. White shrimp is also one of the high perishable fishery commodity products. Because of that, it requires a process to minimize spoilage. Preservation is one way to reduce decay. The idea that is often used to maintain quality o...
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| Main Authors: | , , |
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| Format: | Article PeerReviewed |
| Language: | English English English English |
| Published: |
Department of Aquaculture, Faculty of Fisheries and Marine, Universitas Airlangga Campus C UNAIR
2020
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| Subjects: | |
| Online Access: | https://repository.unair.ac.id/124724/1/C1.27.pdf https://repository.unair.ac.id/124724/2/C1.27.pdf https://repository.unair.ac.id/124724/5/27-3.%20SK%20No.%20961-JAFH%20formaldehide.pdf https://repository.unair.ac.id/124724/6/C1.1-32%20Karil%20Jurnal%20Ilmiah-27.pdf https://repository.unair.ac.id/124724/ https://e-journal.unair.ac.id/JAFH/article/view/15915 |
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| Institution: | Universitas Airlangga |
| Language: | English English English English |
| Summary: | White shrimp is one of the leading export commodities in
Indonesia. White shrimp is also one of the high perishable
fishery commodity products. Because of that, it requires a
process to minimize spoilage. Preservation is one way to
reduce decay. The idea that is often used to maintain quality
or preserve a fishery product is to use ice cubes. However,
many business people consider it impractical, and the price is
relatively high, eventually using formalin for the preservation
process. The use of formalin in food can be harmful to humans
if exposed to more than the threshold. Besides, the use of
formaldehyde as a preservative in food is also not allowed,
both domestic and foreign regulations. This study aims to
determine the formaldehyde content of white shrimp after
being soaked in formalin with different dosages. The
formaldehyde detection was carried out in Health Laboratory
Center (BBLK), Surabaya, using UV-Vis spectrophotometry.
From the research, it was obtained the results of a linear
function, the higher concentration of formalin given, then
higher formaldehyde contained in white shrimp with the most
top result of 430.2 ppm in 5% soaking treatment for one hour. |
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