Jurnal Ilmiah Manuntung

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Creator Fatimah, Nurul
Nurhasnawati, Henny
Zaki, Roufida
Description Foods or food ingredients that contain high water content are not durable to store. This trigger manufacturers of small industries and home industries to use additional ingredients such as preservatives. Banned preservatives used in food are formalin. Identification of formaldehyde can be done by color reaction, among others, using Schryver reagent. This study aims to determine the identification of formalin content in wet noodles using Schryver reagent. This research is a type of experimental research. Sample in this research is chicken noodle and meatball noodle which is obtained from seller at Abdul Wahab Syahranie Street. The research stages include sample collection, Schryver reagent manufacture, spike sample preparation and sample testing. Data analysis used in this research use descriptive analysis method. The results of six samples of chicken noodle and meatball noodles located at Abdul Wahab Syahranie Street, that from six samples did not contain formalin.
Keywords : wet noodles, formalin, Schryver reagent
Publisher Akademi Farmasi Samarinda
Date 2018-05-27
Type info:eu-repo/semantics/article
Peer-reviewed Article
Format application/pdf
Identifier http://jurnal.akfarsam.ac.id/index.php/jim_akfarsam/article/view/147
Source Jurnal Ilmiah Manuntung; Vol 4 No 1 (2018): Jurnal Ilmiah Manuntung; 74-78
Jurnal Ilmiah Manuntung; Vol 4 No 1 (2018): Jurnal Ilmiah Manuntung; 74-78
Language eng
Relation http://jurnal.akfarsam.ac.id/index.php/jim_akfarsam/article/view/147/115
Rights Copyright (c) 2018 Jurnal Ilmiah Manuntung

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