Development of formalin detection system on wet noodles and tengkawang seed fat (shorea sp.) as a natural preservative solution

Abstract

The emergence of public anxiety about the durability of foods containing preservatives or synthetic substances that are harmful to the human body is already very worrying. Some traders who understand the dangers of synthetic preservatives in food, prefer to use natural food preservatives. However, few traders also use formalin as a preservative in their food products, where formalin is commonly used to preserve corpses and kill germs. For this reason, a formalin content detection system has been developed as a synthetic preservative and tengkawang seed fat (Shorea.sp) as a natural preservative using filter paper as a test medium. The detection results that have been carried out obtained a tool accuracy of 96.25%. Spectrophotometric tests are performed to validate the designed tool. From the results of characterization using a spectrophotometer, the average ppm price is half times different from the ppm calculation results mathematically. This is because at the time of filtration, there are remnants of formalin content that are not carried into the filtrate. In addition, it was also obtained from the results of observations where wet noodles containing tengkawang seed fat (Shorea.sp) can last for 3 days at room temperature (25 ̊C).