Sulistyorini, Endang and Lizansari, Kirana Nugrahayu and Febriyanti, Kholilah (2022) The Role of Anthocyanin Substances from Dragon Fruit Skin Extract in Formalin Content Testing in White Tofu. The Role of Anthocyanin Substances from Dragon Fruit Skin Extract in Formalin Content Testing in White Tofu, 6 (1). pp. 10-15. ISSN 2614-0934

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Abstract

One of the high-quality processed vegetable food ingredients is tofu. Tofu is made from processed soy milk with a thick texture and molded according to the right nutritional amount. White tofu is the most popular of the various forms of tofu available. Most of the tofu production centers provide additional ingredients in the form of preservatives such as formalin to reduce losses from damage to the tofu they produce. The presence or absence of formalin in food can be detected using a unique component found in dragon fruit peel called anthocyanins. The method used is purposive sampling selected based on established criteria. The sample used in this study as many as 10 white tofu traded in the traditional market of Banten region with the criteria of tofu tends to be chewy, odorless and not easily destroyed. The aim of the research is to identify formalin in white tofu discovered in numerous traditional markets in Banten using natural component extracts, including dragon fruit peel extract. The results showed that dragon fruit skin extract can be used as an alternative natural indicator on formalin examination in tofu. From the results of formalin testing using dragon fruit skin extract, found 2 positive samples containing formalin and eight negative samples, the presence of formalin in tofu was indicated by a red color on the tissue. Sellers or customers can detect formalin simply by utilizing dragon fruit, allowing them to avoid formin which is harmful to health, with a simple and low-cost method.

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