Abstract:
Styrofoam is use for food pactcaging has dominated the marl<et share of
replacing tin and glass. Styrofoam is practice and simple than used like to instan
noodle packaging. The material of sytrofoam packaging cosist of polymere,
originated from stiren monomers. The themperature influence for food was packaged
by Styrofoam can be cause oxidation reaction between stiren monomer with ozone to
make formaldehyde. The negative aspects o f Styrofoam packaging for food is that its
formaldehyde will stick to the food. I f the formaldehyde as preservative in food over
safety value, it can be toxic. This research aims to the content of the formaldehyde in
fastfood based on themperature. The quantity of the formaldehyde in fastfood can be
measured by spectrophotometrically with schift^s reagent. The result of the research
shows that this study the formaldehyde level with the highest value of 2,712 ppm at
themperature 100 0C, and the themperature 50 0C had not deteckted which were the
lowest levels..
