Electronic Theses and Dissertation

Formalin sering digunakan sebagai bahan pengawet makanan olahan karena mengandung senyawa yang dapat membunuh bakteri, sehingga makanan tidak mudah busuk, namun memiliki dampak berbahaya bagi kesehatan konsumen. Dimsum yang diproduksi dan dipasarkan di Kota Banda Aceh umumnya berbahan baku ayam dan belum memiliki label dari Badan Pengawasan Obat dan Makanan (BPOM). Penelitian ini bertujuan mengetahui keberadaan formalin pada dimsum daging ayam yang dipasarkan di delapan kecamatan yang ada pada wilayah Kota Banda Aceh. Penelitian ini menggunakan metode observasional dengan pendekatan deskriptif. Metode pengambilan sampel menggunakan metode simple random sampling. Pengujian dilakukan secara kualitatif dengan uji fenilhidrazin. Berdasarkan hasil penelitian diketahui bahwa dari 10 sampel yang diuji terlihat sebanyak 6 (60%) sampel positif mengandung formalin yang ditandai dengan warna hijau dan 4 (40%) sampel negatif mengandung formalin yang ditandai dengan tidak adanya perubahan warna. Sampel positif ditemukan pada 6 (75%) kecamatan dan sampel negatif ditemukan pada 2 (25%) kecamatan di wilayah Kota Banda Aceh. Hasil penelitian dapat disimpulkan bahwa sebanyak 60% produk dimsum daging ayam di Kota Banda Aceh mengandung formalin dan sebanyak 75% tempat penjualan dimsum di kecamatan di Kota Banda Aceh menjual dimsum daging ayam mengandung formalin.
Kata kunci: Dimsum, formalin, frozen food

Formalin is often used as a preservative for processed foods because it contains compounds that can kill bacteria, so food does not spoil easily, but has a harmful impact on consumer health. Dimsum that is produced and marketed in Banda Aceh City is generally made from chicken and does not yet have a label from the Food and Drug Monitoring Agency (BPOM). This study aims to determine the presence of formalin in chicken dim sum which is marketed in eight sub-districts in the city of Banda Aceh. This study used an observational method with a descriptive approach. The sampling method uses simple random sampling method. The test was carried out qualitatively with the phenylhydrazine test. Based on the results of the study it was known that of the 10 samples tested, it was seen that 6 (60%) positive samples contained formalin which was marked in green and 4 (40%) negative samples contained formalin which is characterized by no color change. Positive samples were found in 6 (75%) sub-districts and negative samples were found in 2 (25%) sub-districts in the city of Banda Aceh. The results of the study can be concluded that as much as 60% of chicken dimsum products in Banda Aceh City contain formalin and as much as 75% of dimsum sales places in the sub-district in Banda Aceh City sell chicken dimsum containing formaldehyde. Keywords: Dimsum, formalin, frozen food