IDENTIFIKASI KADAR ZAT PENGAWET PADA TERASI PRODUK RUMAHAN YANG DIJUAL DI PASAR TRADISIONAL SRIMANGUNAN KOTA SAMPANG MADURA DIMANFAATKAN SEBAGAI SUMBER BELAJAR BIOLOGI

The purpose of this study was to determine the level of preservatives in home-made shrimp paste products sold in the traditional market of Srimangunan, Sampang Madura, to determine the percentage of preservatives in home-made shrimp paste sold in the traditional market of Srimangunan, Sampang, Madura, to adjust the preservatives in the home-made shrimp paste sold in Madura. Srimangunan traditional market, Sampang Madura, with the regulation of the Minister of Health of the Republic of Indonesia. The results of this study are intended to be used as a source of learning biology. From the results of the identification of preservative levels using qualitative and quantitative methods, the following results were obtained. In the sample code 1, namely the mother bariyah shrimp paste on the borax test it was declared negative, the formalin test was positive with a figure of 5.56%, the na-benzoate was positive 0.004%, for the A2 sample code the special shrimp paste on the borax test was negative, the formalin test was negative, the Na-benzoate is positive with a number of 0.007%, for sample code A3 the bonang shrimp paste on the borax test is negative, the formalin test is positive with a figure of 2.108%, the na-benzoate test is positive 0.006%, for sample code A4 gangsing shrimp paste II on the borax test is negative, the formalin test was positive with a score of 5.63%, the Na-Benzoate test was positive 0.001%, for the sample code A5 shrimp paste without a brand on the borax test was negative, the formalin test was positive with a figure of 5.63%, the na-benzoate test was positive 0.01% . Thus, the levels of formalin contained in the 4 samples that were declared positive were absolutely not allowed and violated the SNI MENKES RI regulations, because formalin was not allowed to be in the slightest value to be used as a food additive. Then for the Na-Benzoate contained in all the samples studied, it is still below the SNI MENKES RI regulation threshold, which is below 0.06%, therefore the na-benzoate parameter can be said to be allowed to use levels. This study shows that the shrimp paste sold in the traditional market of Sirmangunan, Sampang Madura, still uses preservatives in the form of formalin and na-benzoate