Analysis of Formalin Content in Fresh Fish at Traditional Markets in Serang City

Abstract

Fish contains 18% protein and is rich in essential amino acids needed by the body. The most commonly consumed fish are freshwater fish. Fish is a food whose freshness must be maintained to prevent changes in its protein content. Formalin is an example of a chemical commonly found in food. The use of formaldehyde as a food preservative is prohibited, because continuous consumption of foods containing formaldehyde can cause the development of various diseases such as kidney disorders, cancer, and other diseases. The method used is a formalin test kit and organoleptic testing. This study consisted of 10 fish samples taken from several markets in Serang City, namely tilapia, pomfret, red snapper, black snapper, flatfish, mullet, ribbonfish, mackerel, salmon, and milkfish. The test results showed that three samples, namely tilapia, milkfish, and flatfish, were indicated to contain formalin, while the other seven samples showed negative results for the presence of formalin. The results of the organoleptic evaluation of the eyes of milkfish containing formalin have a score of 7.39, tilapia fish, which are known to contain formalin, have a value of 6.68, while flatfish show that fish that do not contain formalin have a value of 6.87. The gills of milkfish containing formalin have a value of 6.55, tilapia fish containing formalin get a value of 7.26, and flatfish that do not contain formalin have a value of 6.81. Milkfish mucus has the same value of 7.84, tilapia fish containing formalin has a score of 7.19, and flatfish without formalin content has a value of 7.32