Pemetaan Konsentrasi Boraks Dan Formalin Pada Ikan Asin Teri Di Pasar Tradisional Kota Makassar
DOI:
https://doi.org/10.33096/kshgb621Keywords:
Spatial analysis, Borax, Formalin, Salted anchovies, Food safetyAbstract
The use of borax and formalin as food additives is prohibited due to potential health risks. However, the misuse of these chemicals remains a food safety issue, particularly regarding salted anchovies sold in traditional markets. This study aimed to identify the presence of borax and formalin and map their spatial distribution in salted anchovies sold in Makassar's traditional markets. An observational study utilizing a spatial analysis approach was conducted across 12 sampling points. The results showed that borax was detected in 2 samples (16.7%) from Daya Market, each at 50 ppm, while the remaining 10 samples (83.3%) tested negative for borax. Conversely, formalin was detected in all samples (100%) at concentrations ranging from 2 to 4 ppm. Based on the Regulation of the Minister of Health of the Republic of Indonesia Number 033 of 2012 concerning Food Additives, none of the samples met food safety standards due to the presence of formalin. Spatially, Daya Market was the location where samples containing both chemicals were found. The study concludes that borax and formalin contamination persists in salted anchovies marketed in Makassar. Therefore, strengthening food safety oversight through periodic inspections and controlling the distribution of salted fish products in traditional markets is essential.
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