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Pengaruh Air Garam Dapur Terhadap Kadar Formalin Dalam Tahu
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ABSTRAK Pengaruh Air Garam Dapur Terhadap Kadar Formalin Dalam Tahu
Peneliti : Adisa Amari Ulfa Pembimbing : H. Haitami, Anny Thuraidah
Tahu memiliki kandungan protein tinggi, karbohidrat sedikit, mudah dicerna, dan memiliki nilai gizi baik. Untuk membuat tahu menjadi lebih tahan lama, masih ditemukan adanya formalin dalam tahu sehingga dicari cara untuk menurunkan kadar formalin pada tahu salah satunya dengan menggunakan air garam dapur. Tujuan penelitian ini ialah untuk mengetahui pengaruh air garam dapur terhadap kadar formalin dalam tahu. Jenis penelitian ini adalah eksperimen dengan rancangan penelitian post-test control only design. Data dianalisis menggunakan uji regresi linier. Hasil penelitian ini menunjukan kadar formalin sebanyak 0,37% (pada air garam 0%); 0,33% (pada air garam 2,5%); 0,29% (pada air garam 5%); 0,28% (pada air garam 7,5%); 0,25% (pada air garam 10%). Berdasarkan hasil statistik menggunakan uji regresi, pengaruh air garam adalah sebesar 89,8%. Sehingga dapat disimpulkan konsentrasi air garam dapur berpengaruh terhadap kadar formalin. Disarankan pada peneliti berikutnya untuk meneliti hubungan antara perendaman formalin dengan berat tahu setelah perendaman
Kata Kunci : Formalin, Garam Dapur
ABSTRACT The Influence of Brine To Formalin Level In Tofu
Author : Adisa Amari Ulfa Advisor : H. Haitami, Anny Thuraidah
Tofu has high protein content, little carbohydrate, easy to digest, and has a good nutritional value. To make tofu more durable, formalin used in the tofu so sought ways to reduce levels of formalin in tofu by using brine (a water with some concentration of salt in water that usually used to cook). The purpose of this study was to determine the effect of salt concentration on the level of formalin in tofu. This type of research is an experiment with post-test control design. Data were analyzed using linear regression test. The results of this study showed formalin levels of 0.37% (in 0% salt in brine); 0.33% (at 2.5% salt in brine); 0.29% (at 5% salt in brine); 0.28% (at 7.5% salt in brine); 0.25% (at 10% salt in brine). Based on statistical results using regression test, the influenz of brine is 89,8%. So it can be concluded that the concentration of salt in brine gave effect on formalin concentration. For the next researcher, it is suggest to research about relation between formalin submersion with the weight of tofu after submersion.
Keywords : Formalin, Brine
Detail Information
| Item Type | |
|---|---|
| Penulis |
Adisa Amari Ulfa - Personal Name
Haitami, - Personal Name Dra. Anny Thuraidah, Apt.,MS. - Personal Name Drs. Jasmadi Joko Kartiko, MS - Personal Name |
| Student ID | |
| Dosen Pembimbing | |
| Penguji | |
| Kode Prodi PDDIKTI | |
| Edisi | |
| Departement | |
| Kontributor | |
| Bahasa |
Indonesia
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| Penerbit | Jurusan Analis Kesehatan : Banjarbaru., 2018 |
| Edisi | |
| Subyek | |
| No Panggil |
ANK- 26 SKP-2018
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| Copyright | |
| Doi |