AN ANALYSIS OF QUALITATIVE AND QUANTITATIVE CHLORIN BLEACH

AT SALTED FISH IN SIBOLGA MARKET

1)
Muhammad Fajri Anwar2)Susilawati Harahap 3)Milva Mahrina Tanjung

Department of Pharmacy Stikes Syuhada Padangsidimpuan

ABSTRACT

Salted fish which uses additive non consuming is founded very much in the society. The chlorine
whitener is added on salted fish worriedly which sold at the traditional market. Chlorine is very
significant substance in the water purification, disinfectant, whitener, and mustard gas. This is a
descriptive research to know the chlorine content for several kinds of salted fish which sold in Sibolga
city by doing laboratory test and the knowledge level of seller about the agent of food whitener. This
study used 10 samples (A1, A2, A3, A4, A5 A6, A7, A8, A9, and A10) which were taken in the
Sibolga market. The sample was tested by 2 tests, namely qualitative test and quantitative test. The
qualitative test is done by adding a 10% KI solution, HCl solution and amylum indicator to see the
color change. A positive sample contains bleach that changes color from brown to blue. The result
shows that 3 samples contain chlorine and 7 samples do not contain chlorine.The quantitative test
results showed that the chlorine levels in each sample were A1 with levels = 18.025% mg / L, A2 with
levels = 8.05% mg / L, and A5 with levels = 9.8% mg / L. According to Permenkes RI
No.722/Menkes/per/IX/2012, regarding food stuffs, that chlorine was not recorded in the bleach and
flour bunds and according to B Regulation of the Minister of Agriculture No.32/permentan/
OT.011/3/7/2007 chlorine is listed as a hazardous chemical.

Keywords : salted fish, qualitative, quantitative, bleach, chlorine

A. Introduction

Having good health is a desire for everyone
absolutely. Therefore, the effords to increase
the health are attained quitely by doing many
ways such as consuming the healthy food.
(Purwaningsih, 2017).
Food safety is the most important
factor that should be considered to food that is
free from damage, adulteration and
contamination, whether caused by microbes or
chemical compounds. (Purwaningsih, 2017).
Food additive is is an ingredient added
to food to affect food properties or forms
(Permenkes No. 33 of 2012). Salted fish is a
food ingredient that is processed by adding a
natural preservative, namely salt (Margono, et
al., 1993).
Salted fish is one of the raw food
ingredients preserved using salt. Basically,
salting is done to reduce the water content in
the fish so that bacteria cannot live and
develop. The presence of salt will result in the
osmosis process in the fish's flesh cells so that
the bacteria die (Halimahtussaddiyah, 2011).
Chlorine is a chemical commonly used
as a germ killer. Chlorine is now not only used
for clothing and paper, but has been used as a
bleaching / glazing agent for rice (Ministry of
Foreign Affairs of the Republic of Indonesia,
2007).
Chlorine is a chemical commonly used as
clothing bleach.. However, now chlorine is not
only used as a bleaching agent for clothes, but
has also been used as a bleaching agent for
food items such as anchovy, so that low-
quality anchovy becomes high-quality with a
whiter and cleaner color change. The impact
of food containing chlorine is not happening
now, but the health hazards will appear in the
next 15 to 20 years. Chlorine is a chemical that
is commonly used as a germ killer. Chlorine is
now not only used for clothing and paper, but
has been used as a bleaching / glazing agent
for rice. Chlorine in food will erode the
intestines in the stomach (corrosive). As a
result, in the short term the stomach will be
prone to ulcer disease. And in the long term,
chlorine will cause liver and kidney cancer
(Irmayani & Lubis, 2013).
The amount of use of chlorine (bleach) by
salty fish producers because it has the
advantage that salty fish becomes not mushy,
not easily damaged, the smell does not sting
and the color of the fish appears cleaner. Food
safety is the most important factor get food
that is free from damage, adulteration and
contamination, whether caused by microbes or
chemical compounds This causes the salted
fish to be more durable so that the storage and
selling time of salted fish can be even longer
(Widyaningsih, 2006).
B. Materials and Methods
This research is qualitative and
quantitative ecperiment research. With
experimental laboratory research design. The
sample is the part of the population that is
expected to represent or represent the
population.. The sample in this study was
salted fish. Samples were accidental sampling.
1. Qualitative test
Enter the sample into Erlenmeyer as
much as 1 g. then added aquadest. then
shaken. Then the sample solution is inserted
into the test tube. After that, add 3-5 drops of
10% KI solution. added 25% HCl. added
starch indicator produces a blue color. If the A3 Brown Brown Brown
3
A4 Brown Brown Brown
qualitative test is positive, proceed to assay. 4
A5 Light Light blue Light
5
blue blue
A6 Brown Brown Brown
6
A7 Brown Brown Brown
2. Quantitative test 7
A8 Brown Brown Brown
8
Weighed samples that tested positive A9 Brown Brown Brown
9
by 2 g. were inserted into Erlenmeyer. Added A10 Brow Brown Brown
10
n
5 mL aquadest. Then added a solution of KI
10 % as much as 3-5 drops. Added HCl 25%
With the discoloration from brown to
and 1 mL amilum indicator. Produces a blue
blue with the addition of KI 10% 3 – 5 drops,
solution. Next it is penetrated with a solution
Where KI serves to precipitate the iodide in
Na2S2O3 0.01 Nuntil the blue color disappears.
the solution, then enter a diluted HCl of 100
mL, which serves to acidize the solution and
C. Result and Discussion
then add a kanji solution (amilum) which
1. Qualitative test
functions as an indicator The color giver of the
sample to be tested is to obtain or obtain
Qualitative test is done by collecting 10
samples of A1, A2, and A3 which change
types of salted fish from sellers in sibolga city,
color to light blue. In this titration method
then samples (salted fish) weighed 1 g then
chlorine will oxidize the iodide to produce
dissolved with aquadest 100 mL aquadest,
iodine. The reactions that occur are:
after that it was filtered so that the filtrate was
obtained and put into a beaker glass, after that Cl2 + I¯ 2CI¯ + I2
put it in erlemeyer add 10% KI solution 3-5
drops and 100 mL dilute hydrochloric acid Then iodium that is released is then

then add 3 drops of starch solution, let it sit for penetrated with the raw solution of sodium

about 10 minutes so that the color from brown tiosulfat according to the reaction:

to blue is obtained which represents chlorine

2S2O3²¯+ I2S2O6² ¯ + 2I¯
in 3 samples. namely A1, A2 and A5, and
there was no color change in the sample. In 10 samples that had been proven by the

color reaction method, 3 samples were

Table 1. Qualitative research on salted fish
Result identified that contained chlorine, but these 3

Sam Reflicati Reflication Reflica

samples were still followed by the iodometric
No
ple on clour clour 2 tion
1 clour 3 titration method in order to see the chlorine
A1 Light Light blue Light
1
blue blue
levels in each sample. In the analysis of the
A2 Light Light blue Light
2
blue blue
chlorine substance in salted fish circulating in quantitative method was carried out, namely

the city of Sibolga, 10 samples of salted fish the iodometric titration. The samples tested

which were suspected physically to contain were 3 samples that tested positive for chlorine

chlorine were obtained from 2 traders with 2 from the color change reaction.

markets. These 10 samples were observed in

Table 2. Qualitative research on salted fish
the laboratory and separated, each sample was Result

coded A1, A2, A3, A4, A5 A6, A7, A8, A9, N Sample Reflic Reflic Reflicati Average
o ation ation on 3 Volume
1 2
and A10. This color reaction is in accordance
1 A1 2,0 2,2 1,9 2,03
with the test by Sinu Hadji (2008). Then 2 A2 1,7 1,6 1,4 1,46
3 A3 1,8 1,6 1,3 1,56
proceed with checking the color reaction for

10 samples of salted fish. The sample was

In quantitative testing each sample is
pipette 10 mL and added with potassium
typed to identify if there is a harmful
iodide and starch as reagents.
substance of chlorine and to determine the
The results obtained for each sample show
content of chlorine in those samples. Each
a change in color, because the resulting color
sample was taken as much as 2 g then added
is different from the original color of the
10 g of potassium iodide, 10 mL of HCl and 1
sample. This shows that of the 10 samples
mL of starch and then titrated with sodium
obtained, 3 were positive for chlorine.
thiosulfate until the color changes. If it

contains chlorine, it will change to a blue

2. Quantitative test color.

The research was conducted by Umi

Quantitative test is carried out after
Kalsum (2017) in Padang Bulan, Medan City,
qualitative testing by adding 5 mL aquadest.
from 5 samples there was 1 positive for
And added a solution of KI 10 % as much as 5
chlorine in salted fish (B) and based on
mL, next added HCl 25 % and 1 mL amilum
research by Otha yola Navenina (2018) in
indicator. And the last one was titrated with
Medan, from 3 samples, 1 was positive for
0.01 N Na2S2O3 solution until the blue color
chlorine in salted fish (C).
disappeared. To further identify it, a
 ( 1,56−1)x 0.01 x 35
• 2
x 100%
To calculate Cl2 in the salted fish sample,
= 9,8 % mg/L
what we do is to calculate the average volume

of the titration with the formula:

According to Permenkes RI No. 722/
2,0+2,2+1,9
Average V A1 = = 2,03mg/L
3 Menkes/per/IX/2012, regarding foodstuffs,

1,7+1,6+1,4
that chlorine is not recorded in the bleach and
Average V A2 = 3
= 1,46mg/L
flour bunds and according to the Minister of

1,8+1,6+1,3 Agriculture Regulation No.32/permentan/

Average V A5 = 3
= 1,56mg/L
OT.011/3/7/2007 chlorine is listed as a

hazardous chemical in the process of rice

For the determination of levels with the
milling, huller and rice support. So that at any
formula:
level, chlorine is prohibited from being used in

food.
𝑉₁ − 𝑉₂ 𝑥 𝑁 𝑥 𝐵𝑐𝑙 𝑥
𝑥 100%
2
D. Conclusion
So that the results of the chlorine content of
the salted fish samples are obtained: From the results of the study, there
were 3 samples of salted fish that were
positive for chlorine with levels of A1:
A1 = 18,025 %mg/L 18.025% mg / L, A2: 8.05% mg / L, A5: 9.5%
mg / L and 7 salted fish that were negative for
A2 = 8,05 %mg/L
chlorine. This is indicated by the color change
A5 = 9,8 %mg/L
that occurs which indicates the formation of a
light blue color in the sample.
Calculation of chlorine levels

( 2.03−1) x 0.01 x 35
• 𝑥 100%
2 E. Acknowledgments

= 18,025 % mg/L
The authors are thankful to
( 1,46−1) x 0,01 x 35
• 2
x 100% department of Pharmacy Stikes syuhada
Padangsidimpuan
= 8,05 % mg/L
F. References

Margono, T., Suryati, D., Hartinah, S.,

1993. Buku Panduan Teknologi
Pangan.

Widyaningsih. T. D. dan E. S. Murtini,

2007. Alternatif Pengganti Formalin
pada Produk Pangan. Trubus
Agrisarana, Surabaya.

Nauli, R.A., 2004. Analisa Kadar Timbal

Pada Beberapa Jenis Ikan Yang
DijualDipusat Pasar Kota Medan.
Skripsi. Fakultas Kesehatan
Masyarakat .Universitas Sumatera
Utara. Medan. Halaman 8-9

Badan Pengawas Obat dan Makanan 2003.

Mengenal Bahan Pengawet
DalamProduk Pangan. Info
POM. Volume: IV Edisi 12:
Desember 2003