Analisis Kandungan Formalin Dalam Tahu Putih Yang Dijual Di Pasar Tradisional Dan Supermarket Di Wilayah Kota Jember; Shanty Nugrahiningtyas, 062110101011

Abstract

Formalin in food, especially tofu, inpact health problems, so that it is needed to conduct a research on formalin content. This research is intended to obtain information on how well buyer buying tofu knew formalin content in tofu, whether there was formalin content and the difference of formalin content in tofu sold in traditional markets and supermarkets located in Jember downtown. This research is an observational research. Sampling method used in this research was Multistage Random Sampling in which there are several other methods, that is one-stage cluster random sampling to determine the number of tofu samples in every traditional market and Systematic Random Sampling to determine the number of samples of tofu buyers. The results showed that the amount of respondents’ knowledge of formalin in tofu mostly included in the category of fair and that the number of tofu of 18 samples or 100% sold in traditional markets did not contain formalin, while for tofu sold in supermarket it was known that 2 samples or 25% contained formalin and the remaining 6 samples (75%) were free of formalin. Difference of formalin content in tofu sold in traditional markets and supermarkets on the basis of SPSS calculation to the level of significance of 5% was 0.027. This is because the significance value was < , then Ho was rejected, so that it can be said that there is significant difference in formalin content between tofu sold in Traditional Market and that sold in Supermarket.