EFEKTIVITAS PERENDAMAN JERUK NIPIS (Citrus Aurantifolia) TERHADAP PENURUNAN KADAR FORMALIN PADA TAHU MENTAH PUTIH DI PASAR TRADISIONAL KOTA PONTIANAK

Food additives are ingredients added to a foof product to influence the nature and shape of the food. Currently, there are still many preservatives that are prohibited from being used in food such as formaldehyde. Formaldehyde is a colorless solution, it is dangerous for health if you consumen foods that contain formaldehyde, one of the food ingredients that contain formaldehyde is tofu. Tofu is a food that is easily damaged, rotten because it has a high water content. This research aims to determine the effect of lime solution on the formaldehyde content in tofu and the concentration of lime solution that is most effective in reducing formaldehyde levels in raw white tofu. This research uses a quasi-experimental method, with a pre and post research design. The results of this research show that the reduction in formaldehyde levels in raw white tofu using lime solution with successive concentrations, namely at a concentration of twenty percent, a decrease of three, ninety percent, a concentration of forty percent, a decrease of twelve, forty percent and a concentration of sixty percent results in a reduction of forty-four, sixty-one percent. Thus, the greatest reduction in formaldehyde content in raw white tofu was four. Four sixty one percent, so it can be concluded that there was a significant reduction in the formaldehyde content in raw white tofu after soaking in lime solution and the concen tration was more effectife in reducing formaldehyde levels. Is a sixty percent lime solution