期刊名称：Bioedukasi: Jurnal Pendidikan Biologi FKIP UM Metro
印刷版ISSN：2086-4701
电子版ISSN：2442-9805
出版年度：2018
卷号：9
期号：1
页码：72-81
DOI：10.24127/bioedukasi.v9i1.1386
出版社：Universitas Muhammadiyah Metro
摘要：Tofu is so damaged that sellers know often add preservatives like formalin. Formalin toxic compounds are carcinogenic. Aloe vera and lemon juice are able to minimize the presence of formalin. This study aims to determine the effect of concentration and duration of immersion of aloe vera and lemon juices in reducing formalin. Tofu used has been soaked formalin 1% then added aloe vera and lemon juice. This experiment was conducted experimentally using Factorial Complete Random Design consisting of two factors, concentration of aloe vera with lemon juices 100%:0%, 80%:20%, 60%:40%, 40%:60%, 20%:80 %, 0%:100% and immersion time 30, 60, 90 (minutes) and Nonfactorial Completely Randomized Design, treatment for storage duration 0, 3, 6, 9 (days). The parameters are formalin (mg/kg), protein (%), and total microbial (log CFU/ml) levels. The samples were tested on the long treatment of storage, the largest decrease in formaldehyde. The results showed that the ratio of aloe vera and lemon juices and soaking time had a significant effect on formalin content (%), total microbial (log CFU/ml), and protein content (%). Levels of formaldehyde know that has been soaked formalin 1% amounting to 84,214 (mg/kg), the protein content of 3.8%, total microbial (log CFU/ml). The best treatment in the decrease of formalin content is 100% aloe vera juices with immersion 90 minutes, the remaining formalin is 28,678 (mg/kg) or decreases the formalin content in tofu by 65,94%. Aloe vera juice contains saponin compounds that act as surfactants that are capable of removing formaldehyde in tofu.
