Abstract:
Shrimp is very easy to rot and has high protein. Formaline is commonly used to preservative food including sea food such as shrimp. As protein is splashed or bathed by formaline, the aldehyde from formaldehyde will bond the protein. The purpose of this study is to find out the correlation between formaline and protein in kelong shrimp (Penaeus indicus) and white shrimp (Litopenaeus vannamei) at sell in some Pekanbaru wet market. Qualitative analysis of formaldehyde was done using calium permanganate and chromotrophic acid and quantitative analysis was done using High Performance Liquid Chromatography method which derived using 2,4-dinitrophenylhydrazine, meanwhile protein analysis was done using Kjeldahl method. The formaldehyde content from samples was in range of 10 to 30 mg/Kg for kelong shrimp and 7 to 10 mg/Kg for white shrimp. The protein content for kelong shrimp was in range of 5 to 9 % and 7 to 10 % for white shrimp. Study showed that there are no correlation between formaline and protein in both samples, kelong shrimp and white shrimp.
