Relationship Between Attitude and Knowledge of Traders with The Use of Formalin in Klotok Salted Fish in Traditional Markets in North Surabaya
Background: The misuse of formalin as an additive in food has been widespread especially in salted fish products. Formalin which is a dangerous chemical is used by salted fish producers so that their products are more durable and provide higher economic benefits.
Objectives: The purpose of this study was to analyze the relationship between attitudes and knowledge of traders with the use of formalin in Klotok Salted Fish sold in traditional markets in North Surabaya.
Methods: This research technique was analytic observational with a descriptive approach. Sampling was done ramdomly. The level of knowledge and attitudes of respondents were assessed through the result of the questionnaire. Formaldehyde testing was carried out using a formaldehyde test kit. The data were analyzed through the Fisher test
Results: The result showed that there were Klotok Salted Fish containing formalin as much as 40 of the 41 samples. 10 respondents were in the good knowledge category, 19 respondents were in the medium knowledge category, and 12 respondents were in the low knowledge category. In the attitude assessment, there were 6 respondents who have a positive attitude, 32 respondents have a neutral attitude, and 3 respondents have a negative attitudes.
Conclusions: There is no significant relationship (p>0.05) between the attitude and knowledge of traders with use of formalin in Klotok Salted Fizh sold in traditional markets in the North Surabaya.
Aini, L. D. N., Pradigdo, S. F. and Rahfliudin, M. Z. (2020) ‘Hubungan Pengetahuan dan Sikap Pedagang dengan Kandungan Formalin pada Ikan Asin (Studi di Pasar Tradisional Wilayah Kabupaten Rembang)', 8(2), pp. 268–272.
Ali, M., Suparmono and Hudaidah, S. (2014) ‘Evaluasi Kandungan Formalin pada Ikan Asin di Lampung', Jurnal Ilmu Perikanan dan Suberdaya Perairan, 2(2), pp. 139–144.
Habibah, T. P. Z. (2013) ‘Identifikasi Penggunaan Formalin pada Ikan Asin dan Faktor Perilaku Penjual di Pasar Tradisional Kota Semarang', Unnes Journal of Public Health, 2(3), pp. 1–10.
Habsah (2012) Gambaran Pengetahuan Pedagang Mi Basah terhadap Perilaku Penambahan Boraks dan Formalin pada Mi Basah di Kanti-kantin Universitas X Depok Tahun 2012.
Hardoko, H. et al. (2018) ‘Konversi Ikan Asin Menjadi Nugget Berserat Pangan dengan Mencampurkan Ampas Tahu dan Beberapa Jenis Binder', Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), p. 54. doi: 10.17844/jphpi.v21i1.21262.
Hastuti, S. (2010) ‘Analisis Kualitatif dan Kuantitatif Formaldehid pada Ikan Asin di Madura', Jurnal Teknologi Industri Pertanian, 4(2), pp. 132–137.
Noorrela, L. and Munggaran, I. P. (2021) ‘Analisa Kualitatif Formalin Pada Sampel Ikan Asin Di Pasar Sederhana Kota Bandung', Food Scientia : Journal of Food Science and Technology, 1(1), pp. 49–57. doi: 10.33830/fsj.v1i1.1332.2021.
Notoatmodjo, S. (2007) Promosi Kesehatan dan Ilmu Perilaku. Jakarta: PT Rineka Cipta.
Notoatmodjo, S. (2012) Promosi Kesehatan dan Perilaku Kesehatan. Edisi Revisi, Jakarta: PT Rineka Cipta.
Pradnyani, D. A. A. (2018) Analisis Kandungan Formalin pada Ikan Asin di Pasar Tradisional Kabupaten Gianyar. Denpasar.
Rahmadini, M. and Apriani (2017) ‘Identifikasi Zat Pewarna Makanan Rhodamin B Dan Methanil Yellow Pada Jajanan Anak Sd Di Sdn Rawa Buaya 05 Pt Dan 08 Pg Jakarta Barat', Jurnal Analis Kesehatan Klinikal Sains, 5(2), pp. 55–57.
Rahman, T. (2013) Analisa Kadar Formalin pada Ikan Asin yang Dipasarkan di Kota Gorontalo. Universitas Negeri Gorontalo.
Rosidawana, I. (2013) Analisis Kandungan Formalin pada Ikan Asin yang Dipasok dari Luar Aceh di Pasar Bina Usaha Kota Meulaboh Kabupaten Aceh Barat. Universitas Teuku Umar.
Safitri, L. N. et al. (2013) ‘Pengetahuan dan Sikap Pedangang Jajanan Anak Sekolah terhadap Penggunaan Formalin dan Boraks di SD Negeri Wilayah Pedurungan Kota Semarang', Jurnal Kesehatan Masyarakat Unnes, 2(3), pp. 28–33.
Teda, I. (2015) Identifikasi Penggunaan Formalin pada Ikan Asin dan Pengetahuan Penjual tentang Bahaya Formalin di Pasar Tradisional Kota Makassar Tahun 2015. Universitas Hasanuddin.
Tjahyaningsih, W., Amin, M. and Ahadi, A. (2013) ‘Potensi Pemanfaatan Ekstrak Etanol Alga Merah (Kappaphycus alvarezii) Sebagai Pengawet Alami Pengganti Formalin pada Daging Ikan', Jurnal Ilmiah Perikanan dan Kelautan, 5(2), pp. 123–127.
Wardani, R. I. and Mulasari, S. A. (2016) ‘Identifikasi Formalin pada Ikan Asin yang Dijual di Kawasan Pantai Teluk Penyu Kabupaten Cilacap', 10(1), pp. 43–48.
Widyalita, E., Sirajuddin, S. and Zakaria (2014) ‘Analisis Kandungan Monosodium Glutamat (MSG) pada Pangan Jajanan Anak di SD Kompleks Lariangbangi Makassar', Universitas Hasanuddin, pp. 1–8.
Yulisa, N., Asni, E. and Azrin, M. (2014) ‘Uji Formalin pada Ikan Asin Gurami di Pasar Tradisional Pekanbaru', Jurnal Online Mahasiswa, 1(2), pp. 1–12.
Zakaria, B., Sulastri, T. and Sudding (2014) ‘Analisis Kandungan Formalin Pada Ikan Asin Katamba (Lethrinus lentjan) Yang Beredar Di Kota Makassar', Jurnal Chemica, 15(2), pp. 16–23.
Copyright (c) 2023 Kharisma Diva Arrahmah Casta Dienningrum
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Media Gizi Kesmas by Unair is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
1. The journal allows the author(s) to hold the copyright and to retain the publishing right of the article without restrictions.
2. The legal formal aspect of journal publication accessibility refers to Creative Commons Attribution-Share-Alike (CC BY-SA).
3. The Creative Commons Attribution-Share-Alike (CC BY-SA) license allows re-distribution and re-use of a licensed work on the conditions that the creator is appropriately credited and that any derivative work is made available under "the same, similar or a compatible license”. Other than the conditions mentioned above, the editorial board is not responsible for copyright violations.
