Efektivitas Penggunaan Air Leri dalam Menurunkan Kadar Formalin pada Produk Makanan Tahu
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Institusion
Universitas Sumatera Utara
Author
Anjelina, Rina
Subject
Leri Water
Datestamp
2019-05-10 03:35:37
Abstract :
The effectiveness of leri water in reducing the levels of formaldehyde contained in tofu food products has been carried out. The tofu sample used was formalin soaked tofu for 1 hour. Immersion of formalin tofu samples was carried out using leri water (rice washing water) based on variations in immersion time for 1 hour; 1.5 hours; 2 hours; 2.5 hours and 3 hours. Sample preparation uses a distillation method in accordance with SNI 01-2894-1992. Determination of formalin content using a UV-Visible spectrophotometer with ? specific = 412 nm. The results obtained showed a decrease formalin levels in tofu samples after soaking with leri water for 3 hours with a decrease in percentage of 67,20%.
The effectiveness of leri water in reducing the levels of formaldehyde contained in tofu food products has been carried out. The tofu sample used was formalin soaked tofu for 1 hour. Immersion of formalin tofu samples was carried out using leri water (rice washing water) based on variations in immersion time for 1 hour; 1.5 hours; 2 hours; 2.5 hours and 3 hours. Sample preparation uses a distillation method in accordance with SNI 01-2894-1992. Determination of formalin content using a UV-Visible spectrophotometer with ? specific = 412 nm. The results obtained showed a decrease formalin levels in tofu samples after soaking with leri water for 3 hours with a decrease in percentage of 67,20%.
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