Article History

Submited : April 29, 2019
Published : May 30, 2019

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. 


  1. Abdullah, S., 2013, Qualitative Test of Formalin content in Salted Fish sold in Central Market of Gorontalo City, unpublished Skipsi, Faculty of Mathematics and Natural Sciences, Gorontalo State University.
  2. Afrianto, E., and E. Liviawaty., 1991, Fish Preservation and Processing, Kanisius, Yogyakarta.
  3. Allport, N.L., 1951, Colorimetric Analysis, Hall Chapman, New York.
  4. Alsuhendra and Ridawati, 2013, Toxic In Food, Bandung: PT. Teen Rosdakarya.
  5. Aryati, E.E., Wulan, A., and Darmayanti, S., 2014, Benefits of Fresh Anchovy (Stolephorus Sp) on Bone and Dental Growth, Journal of Odontodental, 1 (2): 52-58.
  6. Astawan, and Made., 2006, Getting to Know Formalin and Its Risks, Penebar Swadaya, Jakarta.
  7. Azas, Q.S., 2013, Analysis of Borax Levels in Dates Fruit Circulating in Tanah Abang Market Using UV-Vis Spectrophotometer, Thesis not Published, Pharmacy Study Program, Faculty of Medicine and Health Sciences, Syarif Hidayatullah State Islamic University, Jakarta.
  8. Borgstrom, G., and Paris, C.D., 1965. The Regional Development of Fisheries and Fish Processing, Fish as Food, Academic Press, New York.
  9. Cahyanto, 2008, Spectrophotometer Review. Xains Info, http: // xains 2008/08 / review-spectrophotometer. html (online), accessed on February 22, 2017.
  10. Constantinides, 1988, Applied numerical methods with Personal Computers, MC Grawhill Book Company, New York.
  11. Day, R.A and Underwood, A.L., 1999, Analysis of Quantitative Chemistry, Erlangga, Jakarta.
  12. Indonesian Ministry of Health, 1995, Indonesian Pharmacopoeia, Edition IV, Jakarta.
  13. Dwiari, S. R., 2008, Food Technology, Ministry of National Education, Jakarta.
  14. Eka, R., 2013, Secrets of Knowing Dangerous Foods, Titik Media Publisher, Jakarta.
  15. Endah, I., Saraswati, T.R., and Nurani., 2013, Effects of Formalin, Diazepam and Alcoholic Beverages on Feed Consumption, Drinking and Mus Musculus Body Weight, Journal of Science and Mathematics, 17 (3): 141-144.
  16. Fadli, R.A., Ibrahim, M.N., and Sadirmantara, M.S, 2016, Analysis of Formalin Preservative Substances in Terasi Traded in Kendari Traditional Market, Food Science and Technology Journal, 1 (1): 73-78.
  17. Faradilah., Alioes, Y., and Elmatris., 2014, Identification of Formaldehyde in Meatballs sold in several Places in the City of Padang, Andalas Health Journal, 3 (2): 2301-7406.
  18. Hadi, A., 2009, Spectrophotometry, Tjah Kimai, Semarang State University, Semarang.
  19. Harjono, Y., 2006, Healthy Living Healthy Eating, Kompas, Jakarta.
  20. Harmita., 2006, Quantitative Analysis of Raw Materials and Pharmaceutical Preparations, Pharmacy Department of FMIPA Universitas Indonesia, Jakarta.
  21. Hastuti, S, 2010, Qualitative and Quantitative Analysis of Formaldehyde in Salted Fish in Madura, Journal of Agrointek, 4 (2): 132-137.
  22. Horwitz, W., 1970, Official Method of Analysis of Official Analytical Chemist, Fifteenth Edition, Washington DC.
  23. Hutomo, M., Burhanuddin, A. Djamali, and Martosewojo S., 1987, Anchovy Resources in Indonesia, Oceanology Research and Development Center LIPI, Jakarta.
  24. Khopkar, 1990, Basic Concepts of Analytical Chemistry, UI Press, Jakarta.
  25. Kuswan, U.S., 2011, Optimization of Scryver Reagent and Its Application to Formaldehyde Analysis in Intestine and Chicken Liver Samples by Spectropometry, Thesis Not Published, Pharmacy Study Program, Faculty of Mathematics and Natural Sciences, University of Indonesia, Depok.
  26. Mayrita, 2010, Optimizing the Utilization of Anchovy in Banten Bay, Bogor (IDN), Unpublished Thesis, Fisheries and Marine Sciences, Bogor Agricultural Institute.
  27. Nuryahya, R.A., 2015, Qualitative and Quantitative Test of Formalin Levels in Fresh Fish, Jurnal Perikanan, 4 (2); 1-30.
  28. Minister Regulation, 1999, Food Additives, Regulation of the Minister of Health of the Republic of Indonesia number 1168 / Menkes / Per / X / 1999, Jakarta.
  29. Putri, DA, Pane, ER, and Khasianturi, V., 2016, Test for Formalin in Papaya (Carica Papaya L.) and Pineapple Fruit (Ananas Comosus L.) which are sold in Palembang's Uin Raden Fatah Environment with Spectrophotometry Method, Journal Biota, 2 (1): 76-81.
  30. Riana, 2015, Formalin Content and Salt Content in Sunu Asin Fish from Makassar, South Sulawesi Traditional Markets, Unpublished Thesis, Veterinary Medicine, FK, Hasanuddin University.
  31. Roth, J., 1988, Pharmaceutical Chemistry, Ellishorwood, Singapore.
  32. Schryver, S.B., 1910, The Photochemical Formation of Formaldehyde in Green Plants, Procroy Soc Series, London.
  33. Singgih, H, 2013, Formalin Test, ELTEK Polytechnic Negri Malang Journal, 11 (1), 11-17.
  34. Sumarauw, W., Fatimawali., And Yudistira, A., 2013, Identification and Determination of Benzoic Acid Levels in Soy Sauce Circulating in the City of Manado, Pharmaceutical Scientific Journal, 2 (1): 2302-2493.
  35. Surawidjaja, 1994, Calibration Matrix for Determination of Component Concentration in Mixed Solutions, FMIPA, Yogyakarta.
  36. Suryadi H., Kurniadi M., and Melanie Y., 2010, Formalin Analysis in Fresh Fish and Shrimp Samples from Muara Angke Market, Pharmaceutical Science Magazine, 7 (3): 16-31.
  37. Suryadi, H., Mansur, U and Christine, N., 2008, Optimization of Schryver Reagents for Formalin Identification in Candy Samples, XVI Scientific Congress of the Indonesian Pharmacy Bachelor Association, Yogyakarta.
  38. Suryana A. 1993. Impact of the Use of Preservatives on Food and Its Supervision, Diponegoro University, Semarang.
  39. Sutarni, 2013, Factors Affecting the Preservation of Salted Teri Fish in Labuhan Maringgai District, East Lampung Regency. Pharmaceutical Scientific Journal, 7 (1): 20-24.
  40. Syafitri M., 2007, Management of Export Fish Production at PT. Tridaya Eramina Bahari Muara Baru Jakarta, Unpublished Thesis, Bogor (IDN), Department of Fisheries Resource Utilization. Faculty of Fisheries and Marine Sciences, Bogor Agricultural University.
  41. Theines, C.H., and Haley, T.J., 1955, Clinical Toxicology, 3rd Edition, Lea & Febiger, Philadelphia.
  42. Wicaksono, S.S., 2011, Formalin Analysis in Fresh Fish and Shrimp with Schryver Reagent, Thesis Not Published, Pharmacy Study Program, Faculty of Mathematics and Natural Sciences, University of Indonesia, Depok.
  43. Widodo, J., 2006, Effect of Formalin on Body Systems, Center for Biotechnology Development, Muhammadiyah University, Malang.
  44. Winarno F.G., 2004, Food Safety Volume 1, M-Brio Press, Bogor.
  45. Wulan, S.R.S., 2015, Identification of Formalin in Meatballs from Meatball Traders in Panakukkang District, Makassar City, Thesis not Published, Veterinary Medicine Program, FK, Hasanuddin University, Makassar.
  46. Yuaninda, A., 2014, Qualitative and Quantitative Test of Formalin Levels in Fresh Fish, Jurnal Perikanan, 6 (3); 6-11.
  47. Minister Regulation, 1999, Food Additives, Regulation of the Minister of Health of the Republic of Indonesia number 1168 / Menkes / Per / X / 1999, Jakarta.


Download data is not yet available.