Pengaruh Penambahan Ekstrak Kulit Terong Ungu pada Tahu yang Mengandung Formalin
Keywords:
Purple eggplant, Formalin, Tofu, Anthocyanin, Colorimetry
Abstract
Testing for formalin content in food is usually done through laboratory tests using chemicals, making it difficult for people to use it. As an alternative, formalin testing can be done with natural ingredients containing anthocyanins. This study aims to determine the formalin test on purple eggplant skin. This study is an experimental study. The method used is colorimetry by extracting anthocyanins from purple eggplant and testing them on tofu given formalin. Materials such as white tofu, formalin solution, distilled water, ethanol, purple eggplant, and label paper. The tools used in this study were hot plates, dropper pipes, stirring rods, mortars, evaporators, spray bottles, bulbs, and glassware commonly used in chemistry laboratories. This study was conducted in May - December 2023 at the Kupang City Health Laboratory. The results showed an efficient natural method for identifying formalin in food is to use eggplant skin extract. The ideal anthocyanin content in eggplant skin extract can be maintained using the right extraction method. As a result, the use of eggplant skin extract as a test material for formalin can be a practical and environmentally friendly substitute. In conclusion, the use of eggplant skin extract can be a reliable and environmentally friendly solution for detecting formalin in food products. Suggestions are to test the effectiveness of this eggplant skin extract on various types of food. Thus, it can be known how far the reliability of this method in detecting formalin accurately.
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References
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E. Sulistyorini, Kirana Nugrahayu Lizansari, and Kholilah Febriyanti, “The Role of Anthocyanin Substances from Dragon Fruit Skin Extract in Formalin Content Testing in White Tofu,” SEAS (Sustainable Environment Agricultural Science), vol. 6, no. 1, pp. 10–15, Apr. 2022, doi: 10.22225/seas.6.1.4757.10-15.
E. Sulistyorini, Kirana Nugrahayu Lizansari, and Kholilah Febriyanti, “The Role of Anthocyanin Substances from Dragon Fruit Skin Extract in Formalin Content Testing in White Tofu,” SEAS (Sustainable Environment Agricultural Science), vol. 6, no. 1, pp. 10–15, Apr. 2022, doi: 10.22225/seas.6.1.4757.10-15.
S. Sambu, U. Hemaram, R. Murugan, and A. A. Alsofi, “Toxicological and Teratogenic Effect of Various Food Additives: An Updated Review,” Biomed Res Int, vol. 2022, pp. 1–11, Jun. 2022, doi: 10.1155/2022/6829409.
M. Karwowska and A. Kononiuk, “Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits,” Antioxidants, vol. 9, no. 3, p. 241, Mar. 2020, doi: 10.3390/antiox9030241.
F. Alderees, S. Akter, R. Mereddy, and Y. Sultanbawa, “Antimicrobial Activity of Nanoencapsulated Essential Oils of Tasmannia lanceolata, Backhousia citriodora and Syzygium anisatum against Weak-Acid Resistant Zygosaccharomyces bailii in Clear Apple Juice,” Beverages, vol. 7, no. 3, p. 67, Sep. 2021, doi: 10.3390/beverages7030067.
Ł. J. Walczak-Nowicka and M. Herbet, “Sodium Benzoate—Harmfulness and Potential Use in Therapies for Disorders Related to the Nervous System: A Review,” Nutrients, vol. 14, no. 7, p. 1497, Apr. 2022, doi: 10.3390/nu14071497.
I. Hasan, M. Pervin, Md. A. Kobir, S. H. Sagor, and M. R. Karim, “Effect of formaldehyde and urea contaminated feed exposure into the liver of young and adult pigeons (Columba livia),” Vet World, vol. 14, no. 3, pp. 769–776, Mar. 2021, doi: 10.14202/vetworld.2021.769-776.
S. C. Sarode et al., “Accidental Local Infiltration of Formalin into the Buccal Mucosa: A Case Report and Review of the Literature,” Clin Pract, vol. 8, no. 1, p. 1040, Feb. 2018, doi: 10.4081/cp.2018.1040.
D. Carvalho, C. Pinho, R. Oliveira, F. Moreira, and A. I. Oliveira, “Chromatographic Methods Developed for the Quantification of Quercetin Extracted from Natural Sources: Systematic Review of Published Studies from 2018 to 2022,” Molecules, vol. 28, no. 23, p. 7714, Nov. 2023, doi: 10.3390/molecules28237714.
N. T. T. Nguyen, N. P. Nguyen, and T. Thanh Hoai, “Ethical leadership, corporate social responsibility, firm reputation, and firm performance: A serial mediation model,” Heliyon, vol. 7, no. 4, p. e06809, 2021, doi: 10.1016/j.heliyon.2021.e06809.
I. G. Munteanu and C. Apetrei, “Analytical Methods Used in Determining Antioxidant Activity: A Review,” Int J Mol Sci, vol. 22, no. 7, p. 3380, Mar. 2021, doi: 10.3390/ijms22073380.
A. Hitabatuma, P. Wang, X. Su, and M. Ma, “Metal-Organic Frameworks-Based Sensors for Food Safety,” Foods, vol. 11, no. 3, p. 382, Jan. 2022, doi: 10.3390/foods11030382.
S. R. Dewi, “Identifikasi Formalin Pada Makanan Menggunakan EKstrak Kulit Buah Naga,” Jurnal Nasional Ilmu Kesehatan, vol. 1, no. 2, pp. 1–16, 2019.
R. Farida and F. C. Nisa, “Ekstraksi Antosianin Limbah Kulit Manggis Metode Microwave Assisted Extraction (Lama Ekstraksi Dan Rasio Bahan : Pelarut),” Jurnal Pangan dan Agroindustri, vol. 3, no. 2, pp. 362–373, 2015.
L. N. Lestario, M. K. W. C. Yoga, and A. I. Kristijanto, “STABILITAS ANTOSIANIN JANTUNG PISANG KEPOK (Musa paradisiaca L) TERHADAP CAHAYA SEBAGAI PEWARNA AGAR-AGAR,” Jurnal Agritech, vol. 34, no. 04, pp. 374–381, 2015, doi: 10.22146/agritech.9431.
R. R. Maulid and A. N. Laily, “Kadar Total Pigmen Klorofil dan Senyawa Antosianin Ekstrak Kastuba Kadar Total Pigmen Klorofil dan Senyawa Antosianin Ekstrak Kastuba (Euphorbia pulcherrima) Berdasarkan Umur Daun,” 2015, pp. 225–230.
A. Rantesalu, W. L. O. Rohi Bire, M. Tangkelangi, and N. M. Susilawati, “Effect of shallot peel extract in tofu to detect the presence of formaldehyde,” Public Health of Indonesia, vol. 8, no. 4, pp. 131–135, Dec. 2022, doi: 10.36685/phi.v8i4.646.
H. E. Khoo, A. Azlan, S. T. Tang, and S. M. Lim, “Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits,” Food Nutr Res, vol. 61, no. 1, p. 1361779, Jan. 2017, doi: 10.1080/16546628.2017.1361779.
R. Pandiselvam et al., “The influence of non-thermal technologies on color pigments of food materials: An updated review,” Curr Res Food Sci, vol. 6, p. 100529, 2023, doi: 10.1016/j.crfs.2023.100529.
R. Abedi-Firoozjah et al., “Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors,” Polymers (Basel), vol. 14, no. 8, p. 1629, Apr. 2022, doi: 10.3390/polym14081629.
V. Rakić and N. Poklar Ulrih, “Influence of pH on color variation and stability of cyanidin and cyanidin 3- O-β -glucopyranoside in aqueous solution,” CyTA - Journal of Food, vol. 19, no. 1, pp. 174–182, Jan. 2021, doi: 10.1080/19476337.2021.1874539.
J. S. Câmara et al., “Behind the Scenes of Anthocyanins—From the Health Benefits to Potential Applications in Food, Pharmaceutical and Cosmetic Fields,” Nutrients, vol. 14, no. 23, p. 5133, Dec. 2022, doi: 10.3390/nu14235133.
E. Gençdağ, E. E. Özdemir, K. Demirci, A. Görgüç, and F. M. Yılmaz, “Copigmentation and stabilization of anthocyanins using organic molecules and encapsulation techniques,” Curr Plant Biol, vol. 29, p. 100238, Jan. 2022, doi: 10.1016/j.cpb.2022.100238.
Q. Qi et al., “Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development,” Food Reviews International, vol. 39, no. 7, pp. 4581–4609, Aug. 2023, doi: 10.1080/87559129.2022.2029479.
G. Yang, L. Li, M. Wei, J. Li, and F. Yang, “SmMYB113 Is a Key Transcription Factor Responsible for Compositional Variation of Anthocyanin and Color Diversity Among Eggplant Peels,” Front Plant Sci, vol. 13, Mar. 2022, doi: 10.3389/fpls.2022.843996.
N.-N. Condurache (Lazăr), C. Croitoru, E. Enachi, G.-E. Bahrim, N. Stănciuc, and G. Râpeanu, “Eggplant Peels as a Valuable Source of Anthocyanins: Extraction, Thermal Stability and Biological Activities,” Plants, vol. 10, no. 3, p. 577, Mar. 2021, doi: 10.3390/plants10030577.
Z. Wang et al., “The degradation and antioxidant capacity of anthocyanins from eggplant peels in the context of complex food system under thermal processing,” Food Biosci, vol. 59, p. 103914, Jun. 2024, doi: 10.1016/j.fbio.2024.103914.
R. Mattioli, A. Francioso, L. Mosca, and P. Silva, “Anthocyanins: A Comprehensive Review of Their Chemical Properties and Health Effects on Cardiovascular and Neurodegenerative Diseases,” Molecules, vol. 25, no. 17, p. 3809, Aug. 2020, doi: 10.3390/molecules25173809.
B. Enaru, G. Drețcanu, T. D. Pop, A. Stǎnilǎ, and Z. Diaconeasa, “Anthocyanins: Factors Affecting Their Stability and Degradation,” Antioxidants, vol. 10, no. 12, p. 1967, Dec. 2021, doi: 10.3390/antiox10121967.
T. Taghavi, H. Patel, and R. Rafie, “Extraction Solvents Affect Anthocyanin Yield, Color, and Profile of Strawberries,” Plants, vol. 12, no. 9, p. 1833, Apr. 2023, doi: 10.3390/plants12091833.
Netravati, S. Gomez, B. Pathrose, M. Joseph, M. Shynu, and B. Kuruvila, “Comparison of extraction methods on anthocyanin pigment attributes from mangosteen (Garcinia mangostana L.) fruit rind as potential food colourant,” Food Chemistry Advances, vol. 4, p. 100559, Jun. 2024, doi: 10.1016/j.focha.2023.100559.
B. Bhushan et al., “FTIR spectra, antioxidant capacity and degradation kinetics of maize anthocyanin extract under variable process conditions,” Applied Food Research, vol. 3, no. 1, p. 100282, Jun. 2023, doi: 10.1016/j.afres.2023.100282.
L. Yang, K.-S. Wen, X. Ruan, Y.-X. Zhao, F. Wei, and Q. Wang, “Response of Plant Secondary Metabolites to Environmental Factors,” Molecules, vol. 23, no. 4, p. 762, Mar. 2018, doi: 10.3390/molecules23040762.
A. Raza et al., “Impact of Climate Change on Crops Adaptation and Strategies to Tackle Its Outcome: A Review,” Plants, vol. 8, no. 2, p. 34, Jan. 2019, doi: 10.3390/plants8020034.
K. Xiao et al., “Fine Mapping of Candidate Gene Controlling Anthocyanin Biosynthesis for Purple Peel in Solanum melongena L.,” Int J Mol Sci, vol. 25, no. 10, p. 5241, May 2024, doi: 10.3390/ijms25105241.
E. Sulistyorini, Kirana Nugrahayu Lizansari, and Kholilah Febriyanti, “The Role of Anthocyanin Substances from Dragon Fruit Skin Extract in Formalin Content Testing in White Tofu,” SEAS (Sustainable Environment Agricultural Science), vol. 6, no. 1, pp. 10–15, Apr. 2022, doi: 10.22225/seas.6.1.4757.10-15.
E. Sulistyorini, Kirana Nugrahayu Lizansari, and Kholilah Febriyanti, “The Role of Anthocyanin Substances from Dragon Fruit Skin Extract in Formalin Content Testing in White Tofu,” SEAS (Sustainable Environment Agricultural Science), vol. 6, no. 1, pp. 10–15, Apr. 2022, doi: 10.22225/seas.6.1.4757.10-15.
Published
2024-06-30
How to Cite
Rantesalu, A., Rohi Bire, W. L. O., Tangkelangi, M., & Astuti, A. (2024). Pengaruh Penambahan Ekstrak Kulit Terong Ungu pada Tahu yang Mengandung Formalin. Jurnal Sehat Mandiri, 19(1), 308-315. https://doi.org/https://doi.org/10.33761/jsm.v19i1.1421
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