Detail Cantuman

Introduction: Fish is one of the sources of animal protein that many
people look for because it is readily available and affordable.
Nowadays, found in many traditional markets of traders, fish
managers use formalin to preserve their wares. Objective: The
purpose of this study was to determine differences in levels of boiled
and fresh fish in the Fish Market inTulungagung. Methods: This study
was a quantitative analytic cross-sectional design. Quantitative
formalin test used Formalin Kit followed by UV-Vis spectrophotometer
in the Biomedical Laboratory of FK UMM and Mann-Whitney test. The
samples of the study of fresh and boiled fish taken from three Fish
Market in Tulungagung. The sampling technique was a random
sampling, in which four samples were taken from each place. Results:
The results showed that the average value of formalin in boiled fish
was 1.63 mg/ℓ and fresh 4.54 mg/ℓ. There was a significant difference
in formalin levels in boiled fish and fresh fish (p<0.001). All of the
samples from Fish Market in Tulungagung were contaminated
formalin. However, the content of formalin in fresh fish is higher than
boiled fish. It is very high from the BPOM standard. Conclusion: The
public should be more concerned with the abuses committed,
especially the use of formalin in circulation.