Abstract
Formalin, a solution containing 30-50% formaldehyde gas (CH2O), finds applications in various sectors such as corpse preservation, disinfection, and the production of plastics and anti-foaming agents. Despite its industrial benefits, formalin is often misused as a preservative in the food industry, particularly in perishable items like meatballs. This research employs a descriptive method to provide an overview of formaldehyde identification in meatballs. Ten meatball samples were collected from permanent stalls in Palopo City for analysis. Laboratory tests conducted qualitatively using the Test Kit method revealed negative results (-) for formalin content in all samples. No color changes were observed in the tested meatballs, indicating the absence of formalin.
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