INFLUENCE OF Immersion Time Tofu IN SALT SOLUTION ON FORMALINE RESIDUE

Sri Sindayana Y. Tane; Adnan  Malaha; La Ode Sultan

Sri Sindayana Y. Tane Universitas Bina Mandiri Gorontalo
Adnan Malaha Universitas Bina Mandiri Gorontalo
La Ode Sultan Universitas Negeri Gorontalo

Keywords: Soaking Time Tofu, Salt Solution, and Residue Formalin

Abstract

Tofu is a food ingredient made from soybeans and contains a lot of
nutritional value, so there are traders who use formalin as a preservative.
Formalin is an efficient chemical additive, but is prohibited from being
added to food (food). This study aims to determine the presence of
formalin residues in tofu based on variations in salt solution soaking time.
The research method used is experimental. Data obtained from the
Test Kit Formaldehyda with two treatments based on the addition of
formalin and salt solution. The treatments were: 1. P1 (6% formalin) and
2. P2 (6% salt solution).
The results showed that from 32 samples of tofu soaked in salt
solution 45 minutes, 60 minutes, 75 minutes and 90 minutes were tested
using reagents A1 1 ml and A2 3 ml. It shows a decrease in formalin
residue as much as 45.63%, 69.28%, 82.36% and 91.80%.