PENGARUH PERENDAMAN LARUTAN ASAM CUKA DAN GARAM TERHADAP KADAR FORMALIN DAN PROTEIN CUMI-CUMI (Loligo sp.) KERING

  • Soetomo Jurnal Pertanian AgroPro
  • Nur Fadilah Setiawati Universitas Dr Soetomo
  • Fadjar Kurnia Hartati Universitas Dr. Soetomo
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Keywords: dried squid (Loligo sp.); formaldehyde; protein.

Abstract

The dried squid was a processed squid that contains high protein and was susceptibled to damage. Therefore, the
producers of dried salted squid used formaldehyde as a preservative. The ability of formaldehyde to preservative
in food was due to its aldehyde group which is easy to react with proteins to form methylene compounds, and can
reduce protein levels in food. The Minister of Health of the Republic of Indonesia Number 33 in 2012 concerning
Food Additives states that the use of formalin was prohibited because it can endanger human health. The purpose
of this study was to determine the effect of immersion in vinegar and salt solution in reducing formalin levels on
protein levels with a solution concentration of 5%, 10%, and 15%, using a completely randomized design (CRD)
arranged in a factorial manner with each treatment repeated three times. Chemical analyzes tested were formalin
by spectrophotometric method, and protein by Kjeldhal semi-micro method. The levels of formalin and protein of
dried squid before immersion were 12,001 ppm and 15,52% respectively. The variables tested in this study were
effectiveness tests and organoleptic tests which included flavor, color, and texture. The solution of vinegar and
salt and the concentration of the solution had a very significant effect on the decrease in formalin content and
increase in protein content. The results of the Kruskal Wallis test on organoleptic the dried squid is showed that
vinegar and salt solutions with different concentrations had a significant effect on flavor and color. The
concentration of L2K3 with the type of salt solution and a concentration of 15% is the best treatment with the
highest yield value (NH) of 0,84 with the criteria of the research variable, the percentage decrease in formalin
levels is 90,11% and the percentage increase in protein content is 40,36%, flavor = 5 (rather liked), color = 5,2
(rather liked); and texture = 4,2 (neutral).

Author Biography

Fadjar Kurnia Hartati, Universitas Dr. Soetomo

Prodi Teknologi Pangan Universitas Dr. Soetomo

Published
2023-01-20
Section
Articles