PENGARUH PERENDAMAN DALAM LARUTAN CUKA DAN LARUTAN GARAM TERHADAP KEAMANAN PANGAN TAHU DI PASAR TRADISIONAL DAN SWALAYAN DI KOTA SIDOARJO (Kajian Kandungan Formalin)

Abstract

Food safety is a guarantee that food will not cause harm to consumers if it is prepared or eaten according to its purpose and use (FAO / WHO 1997). Tjiptaningdyah (2010) conducted a food safety study on white tofu circulating in the Sidoarjo market indicating that 62.85% of tofu in the traditional market contained formaldehyde and 77.77% in the modern market. The purpose of this study was to analyze the effect of soaking in vinegar solution and salt solution by processing steamed and fried on the content of formalin Tofu at supermarkets and traditional markets in the city of Sidoarjo. This type of research is experimental with the form of The One Group Pretest - Posttest Design. This study used a qualitative test of the Formalin Test Kit method and a quantitative test of the Reflectometer method. The results showed that out of 16 kinds of tofu, 10 kinds of positive tofu containing formalin consisted of 6 white tofu and 4 yellow tofu. Formalin levels after treatment with soaking in vinegar solution and salt solution with fried and steamed processing ranged from 0.86 to 1.81 ppm (31 - 49%) with a decrease in formalin levels ranging from 1.79 to 2.22 ppm (51-69 %) in white tofu and 0.70-1.19 ppm (33-54%) with a decrease in formalin levels ranging from 0.99 to 1.42 ppm (46-67%) in yellow tofu. The highest reduction results after treatment were found in soaking saline solution with steamed processing ranging from 1.91 to 2.22 ppm (60 - 69%). Further research is needed on soaking tofu in vinegar solution and salt solution with longer soaking time and other immersion materials such as leri water (rice washing water).