@thesis{thesis,
		author={Ranti Pramesti  regita Andrianti},
		title ={Identifikasi kandungan formalin pada ikan teri asin yang di jual di pasar wilayah Surabaya},
		year={2021},
		url={http://erepository.uwks.ac.id/9919/},
		abstract={IDENTIFICATION OF FORMALIN CONTENT IN SALTED FISH AT THE MARKET OF THE SURABAYA REGION

Ranti Pramesti Regita Andrianti

ABSTRACT

	The purpose of this study was to find out the formalin content in salted anchovies sold in the Surabaya market. A total of 150 samples of anchovies were taken from 4 markets, namely the Wonokromo market with 25 samples, the Pucang Anom market with 30 samples, the Pabean market with 60 samples and the Kenjeran market with 35 samples. Sampling was done by purposive sampling technique. Of the 150 samples that have been obtained, a qualitative test was carried out using an easy test kit and a semi quantitative test using a quantofix test kit in the form of paper strips to determine the concentration of formalin. There were 95 samples of anchovies that were positive for formalin. The data obtained are presented in tabular form oand processed statistically descriptively using SPSS. The results of the qualitative test of the formalin content in salted anchovies showed that in the Wonokromo market there were 16/25 (64.0%) positive samples containing formalin, the Pucang Anom market there were 23/30 (76.7%) positive samples containing formalin, the Pabean market contained 37/60 (61.7%) positive samples containing formalin, the Kenjeran market contained 19/35 (54.3%) positive samples containing formalin. While the results of the semi-quantitative tests to determine the concentration of formalin in samples of salted anchovies at the Wonokromo market, Pucang Anom market, Pabean market and Kenjeran market showed formalin concentration ranged from 16 mg/L. These results illustrate that salted anchovies sold in markets in the Surabaya area, namely the Wonokromo market, Pucang Anom market, Pabean market, and Kenjeran market, were detected to contain formalin.


Keywords: formalin, salted anchovies, qualitative, semi quantitative, surabaya.}
		}