ANALISIS KANDUNGAN FORMALIN PADA IKAN ASIN DI PASAR TRADISIONAL KABUPATEN GIANYAR

Formalin merupakan salah satu bahan pengawet yang tidak boleh digunakan dalam makanan. Pemeriksaan yang telah dilakukan oleh BPOM Bali di salah satu Kabupaten di Bali terdapat beberapa jenis makanan yang mengandung formalin salah satunya olahan ikan. Tujuan penelitian ini untuk mengetahui kandungan formalin pada ikan asin di pasar tradisional Kabupaten Gianyar. Jenis penelitian ini adalah penelitian deskriptif. Sampel yang digunakan yaitu ikan asin. Pengambilan sampel diambil dengan teknik sampling purposive sebanyak 35 sampel. Analisis sampel dilakukan secara kualitatif dengan metode asam kromatropat di Laboratorium Kimia Dasar Jurusan Analis Kesehatan dan kuantitatif dengan metode spektrofotometri di Laboratorium Teknologi Pertanian Universitas Udayana. Hasil penelitian menunjukan sampel ikan asin positif mengandung formalin sebanyak 18 sampel (51%) dan 17 sampel (49%) negatif tidak mengandung formalin. Hasil konsentrasi formalin tertinggi sebesar 1,798 ppm dan terendah sebesar 0,006 ppm. Adanya kandungan formalin pada ikan asin di pasar induk kecamatan di Kabupaten Gianyar perlu diperhatikan oleh pihak terkait untuk menjaga kesehatan pangan masyarakat. Kata Kunci: ikan asin; formalin; pengawet makanan. Formalin is one of the preservatives that should not be used in food. Food inspection that has been done by BPOM Bali in one of regencies in Bali, there are several types of foods containing formalin and one of them is processed fish. The aim of this study is to determine the content of formalin in salted fish in the traditional markets of Gianyar regency. The type of this study is descriptive study. Samples were taken using purposive sampling technique with total 35 samples. Analysis samples tested by qualitative method of chromatropic acid in Basic Chemical Laboratory of Health Analyst Department and quantitative tested by spectrophotometric method at Udayana University Agricultural Technology Laboratory. The results showed that 18 samples (51%) positive containe of formalin and 17 samples (49%) negative, does not containe of formalin. The highest formalin concentration was found at 1.798 ppm and the lowest formalin concentration was found at 0.006 ppm. The presence of formalin content in salted fish in the sub-district market in Gianyar regency need to be considered by related parties to maintain the food health of the community. Keywords: salted fish; formalin; food preservatives.