The Effect of Painage Peel and Crown Leaves of Pineapple (Ananas comosus) on Decreasing Formalin Levels in Salted Anchovy

Abstract

Fish is a food that is widely consumed by the community because it is easily obtained and
the price is affordable, including as a source of animal protein. Salted anchovy is processed
salted fish from fresh anchovies that are preserved by a salting process, because of their
small size, anchovy is very easy to rot. There are several salted fish producers that use
harmful additives such as formalin. Formalin has the potential to harm the health of the
body. Saponin compounds in pineapple peel and citric acid compounds in pineapple leaf
crowns can reduce formalin levels. This study aimed to determine whether there was an
effect of giving the skin and crown of pineapple (Ananas comosus) leaf juice to reduce
formalin levels in anchovies. This type of research was experimental. The number of
samples used in this study were 25 samples with 5 repetitions. The treatments in this study
were 5%, 10%, 15%, and 20%. The optimum result was obtained at the lowest average
value with an immersion concentration of 20%, which was 482.35 mg/L. From the results
of the study, it was found that the average level of formalin after receiving treatment
decreased. The results of the normality test were normally distributed, the ANOVA test
showed that there was an effect of giving skin juice and pineapple leaf crown to decrease
formalin levels in anchovies. The results of reducing the level of formalin 0% with the
most optimum decrease of 20% was 22.88%.