Abstract
Background: The use of formalin as a preservative in salted fish is potentially harmful to the human body, for example in the salted anchovy. They are very popular for customers in Traditional Market of Yogyakarta. The acidic compound, like lime water, can reduce the concentration of formalin.
 Objective: This study aims to determine the effect of immersion of lime water on formalin concentration in salted anchovy fish.
 Methods: A total of 25 samples from five traditional markets of Yogyakarta city were tested using formalin kit test. Positive samples were treated with immersion of lime water with some concentration; 20, 40, 60, 80, and 100% (v/v). Determination of formalin concentration was done by acidimetric method using 0.955N hydrochloride and methyl red indicator.
 Results: Concentration of formalin before treatment is 1,397%. The content of Formalin after the immersion treatment of lime water with concentration 20, 40, 60, 80, and 100% (v/v) for 60 minutes was 1.094; 1,015;
 0.712; 0.426 and 0.283% (w/w).
 Conclusion: Based on the statistical test can be concluded that there is the influence of the concentration of immersion of lime water to formalin concentration in salted anchovy fish. The higher concentration of lime water can decrease formalin until 79.71%.
 Keywords: Acidimetric formalin, anchovy salted fish, lemon water, traditional market of Yogyakarta
Highlights
The use of formalin as a preservative in salted fish is potentially harmful to the human body, for example in the salted anchovy
Objective: This study aims to determine the effect of immersion of lime water on formalin concentration in salted anchovy fish
Universitas Nergi Gorontalo6. Wikanta,W. Abdurrajak. Y, Sumarno, & Amin. M. Pengaruh Penambahan Belimbing Wuluh (Averrhoa bilimbi L.) dan Perebusan Terhadap Kadar Residu Formalin dan Profil Protein Udang Putih (Letapenaeus vannamei) Berformalin serta Pemanfaatannya sebagai Sumber Pendidikan Gizi dan Keamanan Pangan pada Masyarakat. Prosiding Seminar Nasional VII Pendidikan Biologi. 2011. Volume 8. (1). Hal. 7684. 7. Department Kesehatan RI. Farmakope Indonesia Edisi IV. Jakarta. Depkes RI. 1995
Summary
Penetapan kadar formalin dalam sampel dilakukan dengan menggunakan metode asidimetri. Larutan baku atau larutan standar yang digunakan adalah HCl 0,955 N dengan indikator metil merah. Digunakan larutan blangko yang digunakan untuk mengurangi kesalahan yang disebabkan oleh reaktan, pelarut, atau kondisi tertentu
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