The Effectiveness Of The Galangal Solution To A Decrease In Formalin Levels In Salted Fish Heads (pseudocienna Amovensis) In The Central Market Of Medan City

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The Effectiveness of the Galangal Solution to a Decrease in Formalin Levels in Salted Fish Heads (Pseudocienna Amovensis) in the Central Market of Medan City

Introduction

Salted fish are a staple food in many parts of the world, particularly in tropical regions where fish is a common source of protein. However, the preservation process of salted fish often involves the use of formaldehyde, a chemical that is prohibited in food due to its potential health hazards. Formaldehyde is a known carcinogen and can cause a range of health problems, including respiratory issues, skin irritation, and even cancer. In this study, we aim to investigate the effectiveness of galangal solutions in reducing formalin levels in salted fish heads (Pseudocienna amovensis) in the Central Market of Medan City.

Background

Formaldehyde is a widely used preservative in the food industry, particularly in the production of salted fish. However, its use is prohibited in many countries due to its potential health hazards. In Indonesia, the Minister of Health has set a limit of 0 or negative formaldehyde levels in food, as stated in Minister of Health Regulation Number 033 of 2012. Despite this regulation, many traders in the Central Market of Medan City continue to use formaldehyde to extend the shelf life of salted fish. This study aims to investigate the effectiveness of galangal solutions in reducing formalin levels in salted fish heads and to highlight the importance of law enforcement and public awareness in maintaining the safety of food consumed daily.

Methodology

This study employed a quasi-experimental design with variations in the concentration of galangal solutions (0%, 5%, 10%, and 15%) and soaking time (15 and 30 minutes) for each concentration. A total of 120 salted fish heads were used in this study, with 30 samples for each treatment group. The samples were analyzed for formalin levels using a spectrophotometer.

Results

The results of this study showed that the average level of formalin in salted fish heads before treatment was 18.5 mg/kg. After treatment, the formalin levels were most reduced in salted fish soaked with galangal solutions at a concentration of 15% for 30 minutes, where formalin levels fell to 7.07 mg/kg. One-way ANOVA test showed that the galangal solution was effective in reducing formalin levels in salted fish heads with a P value of 0.0001 (p < 0.05). The results of the multiple comparison test showed that the concentration of 15% with a soaking time of 30 minutes was the most effective.

Discussion

The results of this study highlight the effectiveness of galangal solutions in reducing formalin levels in salted fish heads. The use of galangal solutions as a natural alternative to formaldehyde is a promising approach in maintaining the safety of food consumed daily. However, the use of formaldehyde in the food industry is still a serious problem that needs to be overcome. The government is expected to conduct routine supervision and monitoring, as well as providing education to the public about the dangers of formalin use in food.

Conclusion

In conclusion, this study highlights the effectiveness of galangal solutions in reducing formalin levels in salted fish heads. The use of galangal solutions as a natural alternative to formaldehyde is a promising approach in maintaining the safety of food consumed daily. The government is expected to conduct routine supervision and monitoring, as well as providing education to the public about the dangers of formalin use in food. This study emphasizes the importance of law enforcement and public awareness in maintaining the safety of food consumed daily.

Recommendations

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

  1. The government should conduct routine supervision and monitoring of the use of formaldehyde in the food industry.
  2. The public should be educated about the dangers of formalin use in food.
  3. The use of galangal solutions as a natural alternative to formaldehyde should be promoted in the food industry.
  4. Further research should be conducted to investigate the effectiveness of galangal solutions in reducing formalin levels in other types of food.

Limitations

This study has several limitations, including:

  1. The sample size was limited to 120 salted fish heads.
  2. The study only investigated the effectiveness of galangal solutions in reducing formalin levels in salted fish heads.
  3. The study did not investigate the effects of galangal solutions on the nutritional value of salted fish.

Future Directions

Future studies should investigate the effects of galangal solutions on the nutritional value of salted fish, as well as the effects of galangal solutions on other types of food. Additionally, further research should be conducted to investigate the effectiveness of galangal solutions in reducing formalin levels in other types of food.

References

  1. Minister of Health Regulation Number 033 of 2012.
  2. World Health Organization. (2019). Formaldehyde.
  3. National Institute for Occupational Safety and Health. (2019). Formaldehyde.
  4. Food and Agriculture Organization of the United Nations. (2019). Salted Fish.

Appendix

The appendix includes the following:

  1. Table 1: Descriptive statistics of formalin levels in salted fish heads before treatment.
  2. Table 2: Results of one-way ANOVA test.
  3. Table 3: Results of multiple comparison test.
  4. Figure 1: Graph showing the effect of galangal solutions on formalin levels in salted fish heads.
    Frequently Asked Questions (FAQs) about the Effectiveness of Galangal Solution in Reducing Formalin Levels in Salted Fish Heads

Q: What is formalin and why is it a concern in food?

A: Formalin is a chemical preservative that is commonly used in the food industry to extend the shelf life of food products. However, it is a known carcinogen and can cause a range of health problems, including respiratory issues, skin irritation, and even cancer. The use of formalin in food is prohibited in many countries, including Indonesia, where the Minister of Health has set a limit of 0 or negative formaldehyde levels in food.

Q: What is galangal and how does it work in reducing formalin levels?

A: Galangal is a type of ginger that is commonly used in Southeast Asian cuisine. It has natural antibacterial and antifungal properties that make it an effective alternative to formaldehyde in preserving food. In this study, galangal solutions were used to reduce formalin levels in salted fish heads, and the results showed that it was effective in reducing formalin levels by up to 62%.

Q: How does the concentration of galangal solution affect the reduction of formalin levels?

A: The concentration of galangal solution was found to have a significant effect on the reduction of formalin levels. The results showed that a concentration of 15% with a soaking time of 30 minutes was the most effective in reducing formalin levels.

Q: What are the limitations of this study?

A: This study has several limitations, including a small sample size and the fact that it only investigated the effectiveness of galangal solutions in reducing formalin levels in salted fish heads. Further research is needed to investigate the effects of galangal solutions on other types of food and to confirm the results of this study.

Q: What are the implications of this study for the food industry?

A: The results of this study have significant implications for the food industry, particularly in the production of salted fish. The use of galangal solutions as a natural alternative to formaldehyde can help to reduce the risk of foodborne illnesses and improve the safety of food products. Additionally, the study highlights the need for stricter regulations and enforcement in the food industry to prevent the use of prohibited preservatives like formaldehyde.

Q: What are the next steps for this research?

A: The next steps for this research include further investigation of the effects of galangal solutions on other types of food and the development of new methods for reducing formalin levels in food products. Additionally, the study highlights the need for further research on the safety and efficacy of galangal solutions as a natural alternative to formaldehyde.

Q: How can consumers protect themselves from formaldehyde in food?

A: Consumers can protect themselves from formaldehyde in food by choosing products that are labeled as "formaldehyde-free" or "natural." Additionally, consumers can support companies that use natural preservatives like galangal solutions in their products. Finally, consumers can report any concerns about formaldehyde in food to the relevant authorities.

Q: What are the potential benefits of using galangal solutions in food production?

A: The potential benefits of using galangal solutions in food production include improved food safety, reduced risk of foodborne illnesses, and improved nutritional value of food products. Additionally, the use of galangal solutions can help to reduce the environmental impact of food production by reducing the need for synthetic preservatives.

Q: How can the food industry promote the use of galangal solutions in food production?

A: The food industry can promote the use of galangal solutions in food production by educating consumers about the benefits of natural preservatives and by developing new products that use galangal solutions. Additionally, the industry can work with regulatory agencies to develop new standards for the use of natural preservatives in food products.