MONITORING PENGGUNAAN FORMALIN PADA DAGING AYAM DI PASAR TRADISIONAL YOGYAKARTA
| Main Authors: | , ARSELIA KARTIKA SARI, , drh. Heru Susetya, MP., Ph.D. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/130218/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=70633 |
Daftar Isi:
- Chicken meat is one of foodstuffs contributor of animal protein that consumed a lot by public. Although that animal protein are very needed as nutrient source for public heatlh, it could be hazard if it contained non food preservatives. One of non food preservatives that used recently to preservative the food is formaline. This research was aimed to find out level of formalin used in chicken meat in Yogyakarta Traditional markets dan factors related to that case. Samples of 56 chicken meats were collected from 11 tradional markets in Yogyakarta, they were choosen randomly dan were analyzed by Chi-Square test. Each samples were tested by two reagens, fenilhidrazine and Quantrofiq. Interpretation of fenilhidrazine test is solution colored green-blue then changed to orange-red if samples were positive and yellow if negative. In Quantofiq test, the color would be formed on paper detection then the color were checked with color table to know formalin level on tested samples. The results showed that 6 of 56 chicken meat samples in Yogyakarta traditional markets positively identified containg formaline, with used level 10,7%. Chi-Square analysis showed selling place gave significant role for formalin existence in chicken meat that checked by �2 = 6,222 dan P= 0,045 value.