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The use of formalin as a food additive has been prohibited by the ministry of health asstipulated in The Indonesia Ministry of Health Regulations No.722/Menkes/Per/IV/88. However, in recent years the Indonesian authorities have found trace amounts offormalin as a preservative in perishable foods such as fish and shrimp. The aim of thisresearch is to identify the use of formalin in fresh fish and shrimp samples sold inMuara Angke Market as the fresh seafood market in Jakarta. The first step of thisresearch was formalin identification in fish and shrimp samples and continued byquantitative analysis to assure the results obtained. Qualitative determination of formalinwas carried out by Schryver reagent and the quantitative determination wascarried out spectrophotometrically using Nash reagent. Validation of UV-Vis spectrophotometricmethod for determination of formalin showed that Nash reagent wassuitable to determine formalin. The limit of detection, limit of quantitation, andcoefficient of variation for formalin were 0,0102 mg/L, 0,0341 mg/L, and 0,09%,respectively. Recovery of formalin in fish samples was 89,79-109,58% and shrimpsamples was 82,11-97,76%. Qualitative determination in six fish samples and sixshrimp samples showed negative results and the quantitative analysis confirmed thatformalin was not found in the fresh fish and shrimp samples from Muara AngkeMarket.

Analisis Formalin dalam Sampel Ikan dan Udang Segar dari Pasar Muara Angke