Pemberian Larutan Garam terhadap Penurunan Kadar Formalin pada Tahu | Zendy

Rosnita Sebayang | Zendy; Kesatria Bayu Kencana | Zendy; Ines Samosir | Zendy

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Pemberian 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

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