Identification of Formalin Content in Food Products (Salted Fish, Processed Chicken, Wet Noodles) at Pagesangan Traditional Market

Abstract

Food Additives (BTP), such as preservatives, are increasingly used in line with advances in synthetic food production technology—one of which is formalin or formaldehyde. Formalin is hazardous when inhaled, comes into contact with skin, or is ingested. Its adverse effects include skin burns, respiratory tract irritation, allergic reactions, and carcinogenic risks. Processed food products commonly found to contain formalin include salted fish, processed chicken, shrimp paste, tofu, and fresh (wet) noodles. These foods are sold by vendors in traditional markets, such as Pagesangan Market. Therefore, research is necessary to determine the presence and concentration of formalin in food products (salted fish, processed chicken, and wet noodles) sold at Pagesangan Market. This study is an experimental research. The sampling technique used is random sampling. Samples were collected from 17 vendors, consisting of 3 salted fish, 12 processed chicken, and 2 wet noodle samples from Pagesangan Market. The criteria for sample selection, based on organoleptic assessment, included: unnatural odor, artificial color, firm texture (not easily broken), and absence of flies. The identification of formalin content in samples was conducted through a qualitative test using a formalin rapid test kit, and a quantitative test using acid-base titration. The qualitative test results showed that one salted fish sample (IK 3) and one processed chicken sample (AP 5) tested positive for formalin, while both wet noodle samples tested negative. The samples that tested positive were further analyzed through quantitative testing. The acid-base titration results showed that IK 3 contained 25.43% formalin, while AP 5 contained 33.06%.