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ANALYSIS OF FORMALDEHYDE PRESERVATIVES IN WET ANCHOVY (Stolephorus Sp.) FROM TRADITIONAL MARKETS IN MAKASSAR CITY, SOUTH SULAWESI

Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta) · Vol. ume No. 1 (2019) · pp. 1–10

DOI
10.70561/ica.v11i1.6399
ISSN
2655-6049, 2085-014X
Published
2019-05-30
Publisher
Hasanuddin University
Language
en

Abstract

Food preservatives are very important ingredients in improving the quality and production of processed foods. However there are various presenvatives and such preservatives such as formaldehide are not allowed. This study aims to determine the content of preservatives in fresh anchovy (stolephorus sp.) from the traditional market of Makassar City South Sulawesi. Formaldehyde preservatives is identified by qualitative and quantitative test, qualitative formaldehyde was tested using Schryver reagent using UV-Vis Spectrophotometer analysis method. The result of qualitative analysis showed that all samples contained formaldehyde, with the concentration value of 0.2702ppm; 0.1307ppm; 0.0871ppm in Daya Market A; Daya Market B; Daya Market C samples, respectively. The content of 0.1612ppm; 0.2223ppm; 0,1525ppm in Antang Market A; Antang Market B; Antang Market C samples, respectively. The content of 0,1918ppm;0,0087ppm; 0.2877ppm in Terong Market A; Terong Market B; Terong Market C, samples, respectively and the content of 0.1394ppm; 0.1961ppm; 0,0043, in Pa’baeng-baeng Market A; Pa’baeng-baeng Market B; Pa’baeng-baeng Market C samples, respectively. The lowest formaldehyde level was found in Terong Market C with level of 0.0087ppm and the highest formaldehyde level was in Pa’baeng-baeng Market C with the level of 0.2877ppm.

Keywords

Collaboration network of the authors

40 authors · 99 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
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Show as table
Co-authorOrganisationJoint articles
Hasnah NatsirAffiliation unknown8
DIKI KURNIAWANAffiliation unknown3
Abdul Wahid WahabAffiliation unknown3
Nursiah La NafieAffiliation unknown2
Ahyar AhmadAffiliation unknown2
Muhammad ZakirAffiliation unknown2
Sartika DanialAffiliation unknown2
La IbaAffiliation unknown1
Sumadi DillaUniversitas Halu Oleo1
Andi KhaeruniUniversitas Halu Oleo1
ABDUL RAHMANUniversitas Halu Oleo1
HS GusnawatyAffiliation unknown1
Ansharullah AnsharullahUniversitas Halu Oleo1
Abdu Rahman BacoAffiliation unknown1
FEBI ADRIANA MUTIARA SOGALREYAffiliation unknown1
Komari KomariAffiliation unknown1
Febi Adriana MutiaraAffiliation unknown1
SalahudinAffiliation unknown1
Onnie LumintangAffiliation unknown1
Mustari MustariAffiliation unknown1
M Maulana Kurnia PratamaAffiliation unknown1
Paulina TabaAffiliation unknown1
MamingAffiliation unknown1
Yusafir HalaAffiliation unknown1
Andi Muhammad AnsharAffiliation unknown1
Triana FebriantiAffiliation unknown1
Nuritasari AzisAffiliation unknown1
Abdur Rahman ArifAffiliation unknown1
Ischaidar IschaidarAffiliation unknown1
Alfian NoorAffiliation unknown1
Maming GaffarAffiliation unknown1
Abdul Rauf PatongAffiliation unknown1
Hanapi UsmanAffiliation unknown1
Nursiah La NafieAffiliation unknown1
Sabaniah Indjar GamaAffiliation unknown1
Damma SalamaAffiliation unknown1
Nurwahyuni OdeAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://journal.unhas.ac.id/index.php/ica/oai, first harvested 5 Nov 2026, last seen 5 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">ANALYSIS OF FORMALDEHYDE PRESERVATIVES IN WET ANCHOVY (Stolephorus Sp.) FROM TRADITIONAL MARKETS IN MAKASSAR CITY, SOUTH SULAWESI</dc:title>
	<dc:creator xml:lang="en">Adriani, Adriani</dc:creator>
	<dc:creator xml:lang="en">Karim, Abdul</dc:creator>
	<dc:creator xml:lang="en">dali, seniwati</dc:creator>
	<dc:subject xml:lang="en">Formaldehyde</dc:subject>
	<dc:subject xml:lang="en">Preservatives</dc:subject>
	<dc:subject xml:lang="en">Schryver Reagent</dc:subject>
	<dc:subject xml:lang="en">UV-Vis Spectrophotometer</dc:subject>
	<dc:description xml:lang="en">Food preservatives are very important ingredients in improving the quality and production of processed foods. However there are various presenvatives and such preservatives such as formaldehide are not allowed. This study aims to determine the content of preservatives in fresh anchovy (stolephorus sp.) from the traditional market of Makassar City South Sulawesi. Formaldehyde preservatives is identified by qualitative and quantitative test, qualitative formaldehyde was tested using Schryver reagent using UV-Vis Spectrophotometer analysis method. The result of qualitative analysis showed that all samples contained formaldehyde, with the concentration value of 0.2702ppm; 0.1307ppm; 0.0871ppm in Daya Market A; Daya Market B; Daya Market C samples, respectively. The content of 0.1612ppm; 0.2223ppm; 0,1525ppm in Antang Market A; Antang Market B; Antang Market C samples, respectively. The content of 0,1918ppm;0,0087ppm; 0.2877ppm in Terong Market A; Terong Market B; Terong Market C, samples, respectively and the content of 0.1394ppm; 0.1961ppm; 0,0043, in Pa’baeng-baeng Market A; Pa’baeng-baeng Market B; Pa’baeng-baeng Market C samples, respectively. The lowest formaldehyde level was found in Terong Market C with level of 0.0087ppm and the highest formaldehyde level was in Pa’baeng-baeng Market C with the level of 0.2877ppm. </dc:description>
	<dc:publisher xml:lang="en">Hasanuddin University</dc:publisher>
	<dc:date>2019-05-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.unhas.ac.id/index.php/ica/article/view/6399</dc:identifier>
	<dc:identifier>10.70561/ica.v11i1.6399</dc:identifier>
	<dc:source xml:lang="en">Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta); Volume 11, No.1: June 2018; 1-10</dc:source>
	<dc:source>2655-6049</dc:source>
	<dc:source>2085-014X</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://journal.unhas.ac.id/index.php/ica/article/view/6399/3523</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Jurnal Akta Kimia Indonesia (Indonesia Chimica Acta)</dc:rights>
</oai_dc:dc>