Okky Hermawan, ,- and Akhmad Taufiq Mukti, '- and M. Yasin, ,- (2020) Formaldehide Content in White Shrimp After Formalin Soaking with Different Doses. Journal of Aquaculture and Fish Health, 9 (1). pp. 69-74. ISSN 2301-7309

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Abstract

White shrimp is one of the leading export commodities in Indonesia. White shrimp is also one of the high perishable fishery commodity products. Because of that, it requires a process to minimize spoilage. Preservation is one way to reduce decay. The idea that is often used to maintain quality or preserve a fishery product is to use ice cubes. However, many business people consider it impractical, and the price is relatively high, eventually using formalin for the preservation process. The use of formalin in food can be harmful to humans if exposed to more than the threshold. Besides, the use of formaldehyde as a preservative in food is also not allowed, both domestic and foreign regulations. This study aims to determine the formaldehyde content of white shrimp after being soaked in formalin with different dosages. The formaldehyde detection was carried out in Health Laboratory Center (BBLK), Surabaya, using UV-Vis spectrophotometry. From the research, it was obtained the results of a linear function, the higher concentration of formalin given, then higher formaldehyde contained in white shrimp with the most top result of 430.2 ppm in 5% soaking treatment for one hour.

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