“Penurunan Kadar formalin Pada Tahu putih Menggunakan Larutan Temu Kunci Dengan Metode Titrasi Asam Basa”

Tofu is a soybean product which has a shelf life of less than 3 days at room
temperature. Therefore, there are several manufacturers who use preservatives to
extend the shelf life of tofu, including using chemical preservatives, namely
formalin. Formalin itself is prohibited from being used in food according to the
Regulation of the Minister of Health of the Republic of Indonesia No. 1168 /
Menkes / Per / X / 1999. Finger root plants contains saponins which can reduce
formaldehyde content in tofu. The formulation of the problem in this study is
whether key findings can reduce formaldehyde levels in tofu.
This study used the acid-base titration method, the type of research carried
out was organoleptic, qualitative and quantitative tests with white tofu samples
taken directly from the tofu factory, by soaking the samples using a solution of
Finger root plants concentrations of 20%, 40%, and 60%.
The results of this study indicate that the Finger root plants solution can
reduce formaldehyde levels, with the highest decrease in the concentration of
60%, immersion time for 90 minutes, the percentage reduction in levels of 28,0%.
Keywords: tofu, formalin, finger root (Boesenbergia rotunda),acid base titration