Zainal Abidin, Anggi Dwi Putri, Rais Razak

ANALISIS KANDUNGAN FORMALIN PADA IKAN KERING DI PASAR TANJONGE SENGKANG KABUPATEN WAJO

Introduction

Analisis kandungan formalin pada ikan kering di pasar tanjonge sengkang kabupaten wajo. Penelitian ini menganalisis kandungan formalin pada ikan kering di Pasar Tanjonge Sengkang, Wajo. Hasilnya menunjukkan sembilan sampel ikan kering bebas formalin.

Abstract

Formalin (formaldehyde) is one of the chemical compounds banned by BPOM as a preservative in food additives. This study aims to determine the content of formalin (formaldehyde) in dried fish circulating in the Tanjonge Sengkang market, Wajo Regency. The sampling method used was purposive side and the test method used was qualitative analysis method using KMnO4 reagent, Tollens, Nash, Fehling A and Fehling B and Chromic Acid. The test results using the KMnO4, Tollens, Nash, Fehling A and Fehling B reagents and Chromatophytic Acid of the nine dried fish samples did not contain formalin.

Review

This study addresses a critically important public health concern: the potential contamination of dried fish with formalin, a banned preservative, in local markets. Titled "ANALISIS KANDUNGAN FORMALIN PADA IKAN KERING DI PASAR TANJONGE SENGKANG KABUPATEN WAJO," the research specifically aims to assess the presence of this compound in dried fish available at the Tanjonge Sengkang market in Wajo Regency. Given the documented health risks associated with formalin consumption and its historical misuse in food preservation, this investigation is highly relevant for consumer safety and regulatory oversight. The methodology employed for this analysis involved a purposive sampling approach for nine dried fish samples, followed by a qualitative assessment using a suite of chemical reagents. The researchers utilized KMnO4, Tollens, Nash, Fehling A and B, and Chromic Acid tests to detect formalin. A key strength highlighted in the abstract is the use of multiple distinct tests, which ideally should provide a more comprehensive qualitative indication of absence or presence. Intriguingly, the study reports that all nine samples tested negative across all reagents, indicating no detectable formalin content. While the finding of no formalin content is certainly a positive outcome for consumers in the Tanjonge Sengkang market, the qualitative nature of the analysis presents certain limitations. The abstract does not detail the detection limits of the chosen reagents, which is crucial for distinguishing between complete absence and presence below a detectable threshold. Future research would benefit significantly from incorporating quantitative analytical methods (e.g., HPLC, spectrophotometry) to confirm these qualitative results and provide precise concentration levels, if any. Furthermore, expanding the sample size and geographical scope to include other markets or different types of dried fish could offer a broader understanding of formalin prevalence and enhance the study's generalizability and impact.

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