PENURUNAN KADAR FORMALIN PADA TAHU PUTIH MENGGGUNAKAN LARUTAN TEMU KUNCI DENGAN METODE TITRASI ASAM BASA

Background:
Tofu is a food that is widely consumed by people to replace the need for animal pro
tein.
Tofu itself is one of the products of soybean which has a shelf life of less than 3 days at room
temperature. So that some manufacturers add preservatives to extend the shelf life of the tofu. One of
them is using formaldehyde as preservative, formal
in itself is prohibited in food. The content of
saponin compounds in key meeting is able to reduce formaldehyde in white tofu. So that in this study
using key analysis to reduce levels of formaldehyde.
Purpose:
to determine the reduction in formalin
levels
in white tofu samples using a solution of temu Kunci with various concentrations and
immersion for 90 minutes.
Methods:
The population in this study is a sample of white tofu obtained in
one of the tofu factories in the Ponorogo area. The sample in this s
tudy is a sample of 10 pieces of
white tofu. The method used in this research is acid
-
base titration followed by statistical analysis
using the SPSS program. The research was conducted at the AKAFARMA Laboratory of Sunan Giri
Ponorogo.
Results:
The results
of this study showed that the initial formalin content of tofu was
0.0146% with the highest reduction in formalin content at a concentration of 60% as much as 28.0%.
Conclusions and suggestions:
the results of the analysis show that the Temu Kunci solutio
n can
reduce formalin levels in white tofu samples. It is hoped that further research will use a more
representative method