Organoleptic Test and Formalin Content of Dried Anchovy (Stolephorus sp.) in Sawojajar Market, Brebes Regency

Abstract

In general, anchovy is marketed in dried form in almost all traditional markets. The quality of marketed fish changes based on space and time. The purpose of this research is to determine the quality of dry salted anchovy (Stolephorus sp.) based on organoleptic tests and formalin content at the Sawojajar market. The method used is a case study. Samples were taken randomly at the Sawojajar market, then tested at the Cirebon KIPM Station laboratory. Data analysis was carried out by comparing the results of formalin and organoleptic tests according to SNI 2346-2015 on dried salted anchovy. The results showed that all samples did not contain formalin and the organoleptic test showed that the value in sample I was 5 in II and III, the same value was 6. The organoleptic value of the three samples of salted dried anchovy was still below the SNI threshold, while the organoleptic value of salted dried anchovies was 7 (SNI 23462015).