IDENTIFIKASI FORMALIN DAN SIFAT SENSORI PADA IKAN ASIN DI PASAR JOHAR SEMARANG

PUTRO, RESULA ASMI, G2D215001 (2018) IDENTIFIKASI FORMALIN DAN SIFAT SENSORI PADA IKAN ASIN DI PASAR JOHAR SEMARANG. Sarjana / Sarjana Terapan (S1/D4) thesis, ["eprint_fieldopt_institution_Universitas Muhammadiyah Semarang" not defined].

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Abstract

This study aims to identify the use of formalin and sensory properties in salted fish market Johar Semarang. The study was conducted descriptively by qualitative examination of the presence or absence of formalin content in salted fish analyzed by Chromatopic Acid and resorcinol reagents. The organoleptic test used nonparametric statistical test in the form of friedman test and continued wilcoxon test. results of the total percentage of saltwater fish quality test in Johar 55% market containing formalin consist of fish layur, petek, jambal, squid, tigowojo by using test of resorcinol and chromatopat. The highest salinity of salted fish in the texture with the highest average value on the fish with an average of 3.18 and the lowest is 3.06, for the average salted fish jambal the highest average value of 3.06 fish petek with the highest value of 3, 12, the squid with the highest average of 3.06 and tigowojo 3.71. Hydonic color quality with the highest average value in fish layur with an average of 1.88 and lowest 1.47, for average salted fish jambal the highest average value of 3.59, petek fish with the highest value of 2.12, squid with the highest average of 3.53 and tigowojo the highest average value 3.76. The highest hydrographic value of aroma with the highest average value on the laying fish with an average of 3.12 and the lowest is 2.65, for the average salted fish jambal the highest average value is 3.24, the petek fish with the highest value is 3.06, squid with the highest average of 2.94 and tigowojo the highest average value of 3.06 Keywords: formalin, salted fish, chromatopath method, resorcinol method

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