Kajian Lintas-Seksional Residu Formalin pada Daging Ayam di Jakarta Selatan=A Cross-Sectional Study on Formaldehyde Residue in Chicken Meat Marketed in the District of South Jakarta
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2005
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/17297/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=48 |
Daftar Isi:
- ABSTRACT The objective of this study was to obtain information on the prevalence of formaldehyde residue in chicken meat marketed in the district of South Jakarta, both in chicken and seller levels. Factor associated with the odds of the existence of the residue were also investigated. A total of 101 chicken samples was obtained by means of proportional random sampling. The samples consisted of 96 chicken from 64 sellers in 8 wet markets and 5 chicken from 5 supermarkets. Qualitatively, the formaldehyde residue of the samples was determined at the Laboratory of Animal Product Quality, Bogor, Indonesia. A 10 gram of each sample, after being homogenized in 10 ml distilled water, was centrifuged at 1000 rpm for 5 minutes. The supernatant was delivered into a test tube, added with 3 drops of 0.5% phenylhydrazine, 2 drops of 5% sodium nitroprusside 5%, and 3 drops of 10% sodium hydroxide. Apositive reaction was indicated by development of emerald green-blue colour which ultimately changed into orange or red. Factor studied included those from the chicken and the sellers. A %2 was used to determined the role of each factor on the existence of formaldehyde in the chicken, which was ultimately analyzed by means of logistic regression to build up of model. The results showed that the prevalence of formaldehyde residue in chicken meat was 28.7% and 30.4% in seller level. The x2 test indicated that meat flavor (x2=82.49, P=0.0000), flies (x^SS.88, P=0.0000), selling location (x2=46.54, P=0.0000), selling of time (%2=39.77, P=0.0000), education (z^lS.16, P=0.0000), knowledge of meat hygiene (x2=8.58, P=0.0034) gave significant role on the distribution of formaldehyde positive reaction among chicken studied. The best model was found to be formaldehyde residue = - 0.03580 - 4.92275 (flies) - 0.19719 (selling experience) + 4.25268 (daylight selling) â� + 5.23061 (evening selling). Keywords: chicken meat â��formalin â��district of South Jakarta.