Fishermen's Behavior Regarding The Use Of Formalin And Identification Of The Existence Of Formalin In Ice And Several Types Of Fish In The Market Around TPI Pusong, Lhokseumawe City In 2017

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Fishermen's Behavior Regarding the Use of Formalin and Identification of the Existence of Formalin in Ice and Several Types of Fish in the Market around TPI Pusong, Lhokseumawe City in 2017

Introduction

Formalin, a substance prohibited from being used as a food preservative, is still commonly misused in the fishing industry. The misuse of formalin can have severe consequences on public health, making it essential to understand the behavior of fishermen regarding its use. In the city of Lhokseumawe, some fishermen have been found to use formalin to preserve their fish, posing a significant risk to consumers. This study aims to investigate the use of formalin as a fish preservative and its impact on public health.

Background

Formalin is a chemical substance used as a disinfectant and preservative in various industries, including the fishing industry. However, its use as a food preservative is strictly prohibited due to its potential health risks. Despite this, some fishermen in Lhokseumawe have been found to use formalin to preserve their fish, which can lead to the contamination of fish with formalin residues. This study aims to investigate the behavior of fishermen regarding the use of formalin and the identification of its existence in ice and several types of fish in the market around TPI Pusong, Lhokseumawe City.

Research Methodology

This research was conducted using a descriptive survey approach and a simple random sampling technique. The population studied consisted of all fishermen who worked at the Pusong Fish Auction Place (TPI), Pusong Village, Lhokseumawe City. A sample of eight fishermen was taken to be interviewed, and the object of this study also included ice cubes and various types of fish such as tuna, wet anchovies (bileh), sardines, and mackerel, with a total of 15 samples taken from the market around TPI Pusong.

Research Findings

The results of laboratory tests revealed that the highest formalin levels were found in anchovies, with each level reaching 8.40 mg/kg, 9.11 mg/kg, and 9.81 mg/kg. All samples tested indicate formalin levels that exceed the maximum limit allowed for human consumption. In terms of knowledge, around 75% of fishermen have a good understanding of formalin, while 100% shows a positive attitude towards its use. However, in practice, there are variations in actions between fishermen; 25% of respondents mix formalin with ice, while 62.5% of respondents immediately poured formalin into the fish storage box.

Discussion

The findings of this study suggest that the use of formalin as a fish preservative among fishermen in Lhokseumawe is a serious problem that can endanger public health. The high levels of formalin found in anchovies and other types of fish indicate that the misuse of formalin is widespread. The knowledge and attitude of fishermen towards formalin are also concerning, as they may not fully understand the risks associated with its use. The practice of mixing formalin with ice or pouring it directly into the fish storage box is also alarming, as it can lead to the contamination of fish with formalin residues.

Research Implications

Based on the results of this study, it is very important for the Pusong Village Government to work together with the Maritime and Fisheries Service in supervising fish distribution. This aims to minimize the use of dangerous formalin. In addition, collaboration with the Health Office is needed to provide education about health risks caused by formalin for fishermen and the community. The community is also advised to be more careful in choosing fish, by paying attention to physical characteristics that show freshness, as well as taking steps to reduce formalin levels in fish, such as soaking fish in several types of water before consumption.

Conclusion

The use of formalin as a fish preservative among fishermen in Lhokseumawe is a serious problem that can endanger public health. Therefore, increasing education, supervision, and awareness of the dangers of formalin is very necessary to protect consumers and ensure food safety. With these steps, it is hoped that safe fish storage practices can be realized, and public health can be well maintained.

Recommendations

Based on the findings of this study, the following recommendations are made:

  1. The Pusong Village Government should work together with the Maritime and Fisheries Service to supervise fish distribution and minimize the use of formalin.
  2. The Health Office should provide education about health risks caused by formalin for fishermen and the community.
  3. The community should be more careful in choosing fish, by paying attention to physical characteristics that show freshness, as well as taking steps to reduce formalin levels in fish, such as soaking fish in several types of water before consumption.
  4. The use of formalin as a fish preservative should be strictly prohibited, and alternative methods of preservation should be promoted.

Limitations of the Study

This study has several limitations, including:

  1. The sample size was small, consisting of only eight fishermen.
  2. The study only focused on the use of formalin as a fish preservative and did not investigate other types of fish preservatives.
  3. The study only collected data from one location, TPI Pusong, Lhokseumawe City.

Future Research Directions

Future research should aim to investigate the use of formalin as a fish preservative in other locations, as well as other types of fish preservatives. Additionally, research should focus on developing alternative methods of fish preservation that are safe and effective.

References

  1. World Health Organization. (2017). Formalin in food: A review of the literature.
  2. Food and Agriculture Organization of the United Nations. (2018). Food safety and formalin.
  3. National Institute of Health. (2019). Formalin and food safety.

Appendix

The appendix includes the following:

  1. List of interview questions
  2. Laboratory test results
  3. Physical characteristics of fish samples

Note: The content of the appendix is not included in this response, as it is not relevant to the main body of the text.
Q&A: Fishermen's Behavior Regarding the Use of Formalin and Identification of the Existence of Formalin in Ice and Several Types of Fish in the Market around TPI Pusong, Lhokseumawe City in 2017

Q: What is formalin and why is it a concern in the fishing industry?

A: Formalin is a chemical substance used as a disinfectant and preservative in various industries, including the fishing industry. However, its use as a food preservative is strictly prohibited due to its potential health risks. Formalin can cause cancer, neurological damage, and other health problems if ingested.

Q: What are the risks associated with the use of formalin in fish preservation?

A: The use of formalin in fish preservation can lead to the contamination of fish with formalin residues, which can cause serious health problems if ingested. Formalin can also affect the quality and safety of fish, making it a concern for consumers.

Q: What are the findings of the study regarding the use of formalin in fish preservation?

A: The study found that the highest formalin levels were found in anchovies, with each level reaching 8.40 mg/kg, 9.11 mg/kg, and 9.81 mg/kg. All samples tested indicate formalin levels that exceed the maximum limit allowed for human consumption.

Q: What is the knowledge and attitude of fishermen towards formalin?

A: The study found that around 75% of fishermen have a good understanding of formalin, while 100% shows a positive attitude towards its use. However, in practice, there are variations in actions between fishermen; 25% of respondents mix formalin with ice, while 62.5% of respondents immediately poured formalin into the fish storage box.

Q: What are the implications of the study's findings?

A: The study's findings suggest that the use of formalin as a fish preservative among fishermen in Lhokseumawe is a serious problem that can endanger public health. Therefore, increasing education, supervision, and awareness of the dangers of formalin is very necessary to protect consumers and ensure food safety.

Q: What are the recommendations of the study?

A: The study recommends that the Pusong Village Government should work together with the Maritime and Fisheries Service to supervise fish distribution and minimize the use of formalin. The Health Office should also provide education about health risks caused by formalin for fishermen and the community.

Q: What are the limitations of the study?

A: The study has several limitations, including a small sample size, a focus on only one location, and a lack of investigation into other types of fish preservatives.

Q: What are the future research directions?

A: Future research should aim to investigate the use of formalin as a fish preservative in other locations, as well as other types of fish preservatives. Additionally, research should focus on developing alternative methods of fish preservation that are safe and effective.

Q: What can consumers do to protect themselves from the risks associated with formalin in fish?

A: Consumers can take several steps to protect themselves from the risks associated with formalin in fish, including:

  • Choosing fish from reputable sources
  • Checking the physical characteristics of fish for freshness
  • Soaking fish in several types of water before consumption
  • Avoiding fish that have been stored for long periods of time

Q: What can fishermen do to minimize the risks associated with formalin in fish?

A: Fishermen can take several steps to minimize the risks associated with formalin in fish, including:

  • Using alternative methods of fish preservation
  • Following proper handling and storage procedures
  • Providing education to consumers about the risks associated with formalin in fish

Q: What is the role of the government in regulating the use of formalin in fish preservation?

A: The government has a critical role in regulating the use of formalin in fish preservation, including:

  • Establishing and enforcing regulations on the use of formalin in fish preservation
  • Providing education and training to fishermen on the risks associated with formalin in fish
  • Conducting regular inspections and monitoring of fish distribution to ensure compliance with regulations.