WORLD JOURNAL OF ADVANCE
HEALTHCARE RESEARCH

Nur Aini Hardyanti*, Erma Sulistyaningsih and Sri Hernawati

ABSTRACT

Formalin is one type of hazardous additives that are still often used by tofu traders or other food processors with the aim of improving the color and texture of food and inhibiting the activity of microorganisms so that food products can be stored longer. Storage by soaking tofu using water can reduce formaldehyde levels. The use of formaldehyde in tofu often relates to the distribution channe,[1] of tofu from producers to consumers so the use of these chemicals in food needs to be watched out together, both by producers and consumers. This study aims to determine the presence of formalin in white tofu based on distribution channels and storage time in Jember Regency. This type of research is an experimental laboratory using a cross section approach. Tofu storage time testing of formaldehyde content is carried out by giving treatment to white tofu that has been known to be positive containing formaldehyde from a sample of producers and traders. The sample was divided into four groups, namely one control group (K) and three treatment groups (X1, X2, and X3). The results obtained did not get formaldehyde content in white tofu samples sold at the producer level, while at the merchant level obtained formalin content as much as,[2] samples from 24 samples (8.3%). Formalin levels in white tofu at the trader level varied from 4.2 to 4.8 ppm. There is an opposite relationship between the storage time of white tofu on formalin levels (correlation coefficient of -0.941) and there is the effect of storage time on formalin levels p value = 0,000. There is a difference in formalin tofu storage time to formalin levels p value = 0,000 (p

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