Qualitative Analysis of Formaldehyde Presence in Tofu and Its Potential Health Effects

Abstract

Formaldehyde is a toxic chemical widely used in industrial applications but is sometimes illegally added to food products such as tofu to extend shelf life. This study aims to conduct a qualitative analysis of formaldehyde presence in tofu and to examine its potential health effects through a supporting literature review. Five tofu samples were collected from various local markets in Mataram City and tested using a formaldehyde detection test kit based on a colorimetric method. The presence of formaldehyde was indicated by a color change from cream to soft purple. All five samples tested positive, suggesting the unauthorized use of formaldehyde in tofu production. To understand the health risks associated with formaldehyde exposure, a literature review was conducted using scientific journals, health reports, and regulatory guidelines. The findings reveal that formaldehyde can cause a range of adverse health effects, including respiratory irritation, gastrointestinal disturbances, and skin allergies. Long-term exposure is associated with more serious outcomes such as organ damage and increased risk of cancer, or death. This study highlights the potential public health dangers of formaldehyde contamination in food and underscores the importance of regular monitoring and strict regulation. The use of simple qualitative test kits is also shown to be effective for preliminary screening. Greater public awareness and stronger food safety enforcement are essential to protect consumers from chemical adulteration