EFEKTIVITAS PERENDAMAN LARUTAN CUKA (ASAM ASETAT) TERHADAP PENURUNAN KADAR FORMALIN PADA IKAN ASIN SEPAT (Trichogaster microlepis) DI PASAR TRADISIONAL KOTA PONTIANAK

Salted fish is a traditional food that is preserved using a salting process and is widely consumed by the public. However, it has been found that some salted fish are preserved using dangerous chemicals, su[[‘ch as formalin. Formalin is a type of formaldehyde that belongs to the group of aldehyde compounds and contains one carbon atom. This study aims to investigate if soaking salted sepat fish in a vinegar solution can reduce formalin levels. It also aims to determine the most effective concentration of vinegar solution for this purpose. The study was conducted as a true experiment. The results showed that five samples of salted fish from traditional markets in Pontianak City contained formaldehyde. Two samples, P3 and P6, tested positive for formaldehyde. The positive results were indicated by a yellow color after testing with Nash reagent. Sample P6 was further tested to determine the effectiveness of soaking in vinegar solution on reducing formalin levels. The study concluded that soaking salted fish in vinegar solution at various concentrations of 6%, 8%, and 10% resulted in a decrease in formalin levels of 23.32%, 50.77%, and 68.21%, respectively. Therefore, the most effective concentration of vinegar solution to reduce formalin levels in salted fish is 8%.