The appropriate methods for reducing formalin contaminated in food

Abstract

This research was conducted to study the appropriate methods to reduce formalin contaminated in food by using formalin test kit. The experiments were divided into 3 steps; these were the finding chemical types, namely salt, vinegar, baking powder and potassium permanganate. The chemical ratios of this experiment were divided to be 0.5:200 1.5:200 3:200 5:200 and 15:200. In addition, the soaking period for reducing formalin concentrations were set in 4 ranges, namely 5 10 15 and 30 minutes. The results of the experiments showed that Vinegar with 15 mL per 200 mL of water, soaked at least 10 minutes and Potassium Permanganate with 0.5 g per 200 mL of water, soaked at least 5 minutes were found to be the best condition to reduce formalin contaminated in foods which were tested by formalin test kit.