Food Safety Test of Salted Fish from the Traditional Markets of Kapuas Regency Indonesia and Control Efforts | ||
| Egyptian Journal of Aquatic Biology and Fisheries | ||
| Volume 29, Issue 5, September and October 2025, Pages 2123-2138 PDF (478.08 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejabf.2025.422055.6543 | ||
| Author | ||
| Aryani et al. | ||
| Abstract | ||
| Salted fish in traditional markets contains a lot of formalin and is consumed by the public due to a lack of knowledge about which salted fish are safe for consumption. The aim of this research was to test the food safety of several salted fish sold in traditional markets in Kapuas Regency, Central Kalimantan, Indonesia, and identify control efforts. This research was carried out in two steps. The first step tested the qualitative presence of formalin in five types of salted fish: selar, squid, gulama, anchovies, and cottonfish. The second step focused on control efforts for the salted fish with the highest formalin content using four soaking treatments: plain water, rice washing water, salt water, and tamarind water at a concentration of 50%, each with 600mL for 3 hours and three replications. The parameter in the first step was the qualitative formalin test on five types of salted fish samples using a test kit. The parameters in the second step were formalin levels, total plate count (TPC), and moisture content in the salted fish with the highest formalin level compared to the first step. The results of the first step showed that salted anchovies had the highest formalin content. The second step showed that tamarind water was able to reduce formalin and moisture in salted anchovies after being soaked for 3 hours, but was not able to reduce TPC. The food safety test results of salted anchovies from traditional markets in Kapuas Regency, Central Kalimantan, showed the highest formalin content. The control effort using 600mL of tamarind water at a 50% concentration was able to reduce formalin levels and total plate count in salted anchovies soaked for 3 hours, but recorded no potential to reduce moisture content to meet SNI standards. Through this study, it is hoped that tamarind water as a natural ingredient can be used to reduce formalin levels in salted fish in general. | ||
| Keywords | ||
| Salted anchovies; Tamarind water; Kapuas Regency; Formalin content; Food safety | ||
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