Formaldehyde Content in Indonesian Food and the Analysis Method: A Review

Anggita Rosiana Putri; Kevin Awidarta; Bachtiar Rifai Pratita Ihsan; Intan  Khaerunisa; Muhammad Bachrul Ulum; Laili Fadhotun  Huda

doi:10.22146/jfps.10060

Anggita Rosiana Putri Department of Pharmacy, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia
Kevin Awidarta Master in Pharmaceutical Sciences, Faculty of Pharmacy, Universitas Gadjah Mada, Yogyakarta, Indonesia
Bachtiar Rifai Pratita Ihsan Department of Pharmacy, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia
Intan Khaerunisa Department of Pharmacy, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia
Muhammad Bachrul Ulum Department of Pharmacy, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia
Laili Fadhotun Huda Department of Pharmacy, Faculty of Medicine, Universitas Brawijaya, Malang, Indonesia

DOI: https://doi.org/10.22146/jfps.10060

Keywords: formaldehyde; Indonesia; food; analysis

Abstract

Apart from being rich in culture, Indonesia is also rich in food culture. However, in some cases, there are illegal additions of formalin (37% formaldehyde) to food to extend shelf life. If humans consume food containing formaldehyde, it will have a harmful impact. Formaldehyde has the potential to cause cancer. In recent years, formaldehyde has still been found in several Indonesian foods. There are several analytical methods developed to detect formaldehyde levels in food. This review overview of the formaldehyde effect to human health, formaldehyde content in fish and Indonesian food, and the detection methods.