Hubungan tingkat pengetahuan pedagang dengan keberadaan formalin pada ikan asin teri di Pasar Surakarta

Nuke Flaurida Damayanti (Universitas Muhammadiyah Surakarta)
Rezania Asyfiradayati (Universitas Muhammadiyah Surakarta)
DOI: 10.56922/chi.v3i5.5 Published: 2026-10-25 pp. 455-464
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Background: The misuse of formalin as a food preservative remains a food safety issue in Indonesia, particularly in salted fish products. Although traders' knowledge is expected to influence the distribution of safe food products, the connection between formalin presence and knowledge in salted anchovies has not been clearly established.

Purpose: To ascertain the connection between the presence of formalin and traders’ degree of expertise in salted anchovies sold in traditional markets in Surakarta.

Method: This study employed a quantitative analytic design with a cross-sectional approach. The study involved 35 salted anchovy traders selected using total sampling from four traditional markets in Surakarta. Data on traders' knowledge were collected using a structured questionnaire, while formalin content in salted anchovies was identified using a qualitative formalin test kit. Data were analyzed using univariate analysis and Fisher's Exact Test with a significance level of 5%.

Results: Most respondents had good knowledge regarding formalin (71.4%). Laboratory examination showed that 85.7% of salted rice anchovy samples and 65.7% of salted jengki anchovy samples were positive for formalin. Statistical analysis revealed no significant relationship between traders' knowledge and the presence of formalin in salted anchovies (p=0.647 for rice anchovy and p=0.735 for jengki anchovy).

Conclusion: Traders' level of knowledge was not associated with the presence of formalin in salted anchovies sold in traditional markets in Surakarta. Strengthening food safety supervision throughout the production and distribution chain is necessary in addition to improving traders' knowledge.

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