Proceedings of the 2nd Halu Oleo International Conference on Public Health (HOICPH 2024)

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Identification of Formalin Content in Salted Fish in Traditional Markets

Authors
Jafriati Jafriati1, *, Arimaswati Arimaswati2, Asmarani Asmarani2, Nina Indriani2, Yasnani Yasnani1, Mohd Sham Othman3
1Public Health Study Program, Public Health Faculty, Halu Oleo University, Kendari, Indonesia
2Medical Faculty, Halu Oleo University, Kendari, Indonesia
3Center for Toxicology & Health Risk Studies (CORE), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia
*Corresponding author. Email: jafriati@uho.ac.id
Corresponding Author
Jafriati Jafriati
Available Online 17 November 2025.
DOI
10.2991/978-94-6463-890-5_2How to use a DOI?
Keywords
Salted Fish; Formalin; Traditional Market
Abstract

Salted fish is a food ingredient that is already popular among the community and is widely enjoyed as a daily side dish. Salted fish is popular because it is easy to get and the price is affordable so that people from the lower to upper economic classes enjoy it. To extend the shelf life and beautify the appearance of processed fish products, preservatives are usually added. One of the preservatives suspected of being added to salted fish is formalin, where the chemical is dangerous if consumed by humans. This study aims to identify formalin preservatives in samples of salted fish found in the traditional market of Kendari city and whether the salted fish is suitable for consumption. Formalin qualitative test was carried out on salted fish samples using the Schiff reagent method and test kit. The results showed that 6 out of 25 salted fish samples tested using Schiff’s reagent were positive for formalin and 6 out of 15 salted fish samples were tested using the formaldehyde positive test kit method. According to the Regulation of the Minister of Health of the Republic of Indonesia No. 722/Menkes/Per/IX/88 and No. 1168/Menkes/Per/IX/1999 the use of formalin in food additives is prohibited. There is formalin content in salted fish sold in the traditional market of Kendari city so it is declared unsafe for consumption by the public.

Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the 2nd Halu Oleo International Conference on Public Health (HOICPH 2024)
Series
Advances in Health Sciences Research
Publication Date
17 November 2025
ISBN
978-94-6463-890-5
ISSN
2468-5739
DOI
10.2991/978-94-6463-890-5_2How to use a DOI?
Copyright
© 2025 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Jafriati Jafriati
AU  - Arimaswati Arimaswati
AU  - Asmarani Asmarani
AU  - Nina Indriani
AU  - Yasnani Yasnani
AU  - Mohd Sham Othman
PY  - 2025
DA  - 2025/11/17
TI  - Identification of Formalin Content in Salted Fish in Traditional Markets
BT  - Proceedings of the 2nd Halu Oleo International Conference on Public Health (HOICPH 2024)
PB  - Atlantis Press
SP  - 4
EP  - 11
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-890-5_2
DO  - 10.2991/978-94-6463-890-5_2
ID  - Jafriati2025
ER  -