The Effect of Painage Peel and Crown Leaves of Pineapple (Ananas comosus) on Decreasing Formalin Levels in Salted Anchovy

Nastiti, Kartikorini and Baterun, Kunsah and Siti Mardiyah, S.Si., M.Kes. and Diah Ariana, ST., M.Kes. (2022) The Effect of Painage Peel and Crown Leaves of Pineapple (Ananas comosus) on Decreasing Formalin Levels in Salted Anchovy. 2 nd International conference on health polytechnic ministry of surabaya, 2. pp. 106-115. ISSN 3030-878X

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Abstract

Fish is a food that is widely consumed by the community because it is easily obtained and the price is affordable, including as a source of animal protein. Salted anchovy is processed salted fish from fresh anchovies that are preserved by a salting process, because of their small size, anchovy is very easy to rot. There are several salted fish producers that use harmful additives such as formalin. Formalin has the potential to harm the health of the body. Saponin compounds in pineapple peel and citric acid compounds in pineapple leaf crowns can reduce formalin levels. This study aimed to determine whether there was an effect of giving the skin and crown of pineapple (Ananas comosus) leaf juice to reduce formalin levels in anchovies. This type of research was experimental. The number of samples used in this study were 25 samples with 5 repetitions. The treatments in this study were 5%, 10%, 15%, and 20%. The optimum result was obtained at the lowest average value with an immersion concentration of 20%, which was 482.35 mg/L. From the results of the study, it was found that the average level of formalin after receiving treatment decreased. The results of the normality test were normally distributed, the ANOVA test showed that there was an effect of giving skin juice and pineapple leaf crown to decrease formalin levels in anchovies. The results of reducing the level of formalin 0% with the most optimum decrease of 20% was 22.88%

Item Type:	Article
Subjects:	R Medicine > R Medicine (General)
Divisions:	Prosiding > Fakultas Ilmu Kesehatan
Depositing User:	BATERUN KUNSAH KUNSAH
Date Deposited:	30 Mar 2025 09:42
Last Modified:	30 Mar 2025 09:42
URI:	http://repository.um-surabaya.ac.id/id/eprint/10049

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