Analysis of Formalin Content in Kikil Sold in Samarinda Ulu District

Abstract

The perishable nature of gravel makes traders try to add chemicals in the form of formalin, which can be harmful if consumed. The impact of formalin on health is that it can inhibit cell function. The purpose of this study was to determine the characteristics and formalin content of kikil. This type of research is descriptive. The samples in this study were 10 sellers of kikil. The examination method used to determine the formalin content used the KmnO4 method. Data analysis used was univariate.
The results showed that the characteristics of gravel from 10 samples consisted of 5 gravel samples, namely, samples with chewy texture, fishy smell / aroma, dry outer surface of gravel bright white colour and durability ≤ 3 days. While 3 gravel samples are samples with a chewy texture, have a fishy smell/aroma, have a wet gravel surface, bright white colour, and have a durability of ≤3 days. And 2 samples of gravel are samples with a chewy texture, have a fishy smell/aroma, the outer surface of the gravel is dry, the colour is yellowish white and has a shelf life of ≤3 days. shows that out of 10 gravel obtained does not contain formalin (negative).