Open AccessPemberian Larutan Garam terhadap Penurunan Kadar Formalin pada Tahu
Author(s) -
Rosnita Sebayang,
Kesatria Bayu Kencana,
Ines Samosir
Publication year - 2020
Publication title -
jurnal keperawatan silampari
Language(s) - English
Resource type - Journals
ISSN - 2581-1975
DOI - 10.31539/jks.v3i2.1076
Subject(s) - boiling , salt (chemistry) , salt solution , chemistry , food science , organic chemistry
The study aimed to identify the effect of formalin in tofu on boiling in a solution of kitchen salt by cooking with several temperatures. This research method is a laboratory experiment to determine a decrease in formalin in white tofu added with a salt solution concentration of 1%, 2%, 3% by boiling for 10, 15, 20 minutes. Research results based on ANOVA test analysis, there is the effect of heating to boiling (1000 C), in a 1% salt solution p-value = 0,000. In conclusion, there is an effect of giving a salt solution to decrease formalin levels in tofu.
Keywords: Formalin, Salt, Tofu