PENGARUH PERENDAMAN DAUN SALAM (Syzygium Polyanthum) TERHADAP PENURUNAN KADAR FORMALIN PADA TAHU

Abstract

Tahu is one of favorite food of Indonesian for its high nutrition and affordable price. Formalin is
dangerous chemicals and sometimes used as tahu preservative. To overcome the presence of
formalin in food is by using Salam leaf because it contains saponin compound with reducing
formalin content effect. This research was held to figure out the effect of Salam leaf soaking
toward the reduction of formalin concentration on tahu. Experimental method was used with both
qualitative and quantitative technique. The analysis was conducted using spectrophotometer in
LaboratoriumToksikologiJurusanAnalisKesehatanPoltekkesKemenkes Surabaya and Pemerintah Kota
Surabaya DinasKesehatan UPTD Laboratorium Daerah on March – May 2016. Sample was taken
from traditional market in Surabaya. The variable of this research is tahuwithout the soaking of
Salam leaf and tahu with the soaking of Salam leaf with 15%, 20%, and 25% concentration for 60
minutes. One Way Anova Test were utilized for data analysis. The average formalin concentration
on tahu withoutthe addition of Salam leaf soaking (positive control) and with Salam leaf soaking
were 10.36 mg/L; 8.26 mg/L; 7.30 mg/L; and 5.43 mg/L. It was concluded that there was formalin
reduction significantly on tahu with the soaking of daunsalam. The higher of daunsalam solution
concentration, the lowest formalin concentration on tahu.