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...
Saved in:
Main Authors: | , , |
---|---|
Format: | Article PeerReviewed |
Language: | English English English English |
Published: |
Department of Aquaculture, Faculty of Fisheries and Marine, Universitas Airlangga Campus C UNAIR
2020
|
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 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Universitas Airlangga |
Language: | English English English English |
id |
id-langga.124724 |
---|---|
record_format |
dspace |
spelling |
id-langga.1247242023-04-28T03:09:29Z https://repository.unair.ac.id/124724/ Formaldehide Content in White Shrimp After Formalin Soaking with Different Doses Okky Hermawan, ,- Akhmad Taufiq Mukti, '- M. Yasin, ,- SH Aquaculture. Fisheries. Angling SH20.3-191 Aquaculture 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. Department of Aquaculture, Faculty of Fisheries and Marine, Universitas Airlangga Campus C UNAIR 2020-02 Article PeerReviewed text en https://repository.unair.ac.id/124724/1/C1.27.pdf text en https://repository.unair.ac.id/124724/2/C1.27.pdf text en https://repository.unair.ac.id/124724/5/27-3.%20SK%20No.%20961-JAFH%20formaldehide.pdf text en https://repository.unair.ac.id/124724/6/C1.1-32%20Karil%20Jurnal%20Ilmiah-27.pdf Okky Hermawan, ,- and Akhmad Taufiq Mukti, '- and M. Yasin, ,- (2020) Formaldehide Content in White Shrimp After Formalin Soaking with Different Doses. Journal of Aquaculture and Fish Health, 9 (1). pp. 69-74. ISSN 2301-7309 https://e-journal.unair.ac.id/JAFH/article/view/15915 10.20473/jafh.v9i1. 15915 |
institution |
Universitas Airlangga |
building |
Universitas Airlangga Library |
continent |
Asia |
country |
Indonesia Indonesia |
content_provider |
Universitas Airlangga Library |
collection |
UNAIR Repository |
language |
English English English English |
topic |
SH Aquaculture. Fisheries. Angling SH20.3-191 Aquaculture |
spellingShingle |
SH Aquaculture. Fisheries. Angling SH20.3-191 Aquaculture Okky Hermawan, ,- Akhmad Taufiq Mukti, '- M. Yasin, ,- Formaldehide Content in White Shrimp After Formalin Soaking with Different Doses |
description |
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. |
format |
Article PeerReviewed |
author |
Okky Hermawan, ,- Akhmad Taufiq Mukti, '- M. Yasin, ,- |
author_facet |
Okky Hermawan, ,- Akhmad Taufiq Mukti, '- M. Yasin, ,- |
author_sort |
Okky Hermawan, ,- |
title |
Formaldehide Content in White Shrimp After Formalin Soaking
with Different Doses |
title_short |
Formaldehide Content in White Shrimp After Formalin Soaking
with Different Doses |
title_full |
Formaldehide Content in White Shrimp After Formalin Soaking
with Different Doses |
title_fullStr |
Formaldehide Content in White Shrimp After Formalin Soaking
with Different Doses |
title_full_unstemmed |
Formaldehide Content in White Shrimp After Formalin Soaking
with Different Doses |
title_sort |
formaldehide content in white shrimp after formalin soaking
with different doses |
publisher |
Department of Aquaculture, Faculty of Fisheries and Marine, Universitas Airlangga Campus C UNAIR |
publishDate |
2020 |
url |
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 |
_version_ |
1765216047481225216 |