CHAPTER I

INTRODUCTION

1.1 Background

Food is the only energy source for humans. because the number of population
continues to grow, so amount of food production must continue to increase exceeds this
population, when food sufficiency mustreached. As we all know the problems that can arise
due to the quality of and the quantity of food is also not contain microorganisms and
materials chemicals that can cause disease. It should not happen or undesirable because
people eat it actually mean to get energy that can survive and not to be sick from it (Soemirat,
1994). Another function of food is to build a network, maintain and repair body tissues that
are old, food also can be as a regulator for food participate regulate natural processes,
chemical and physiological processes in the body. Thus the food sanitation becomes very
important. But making food can be stored in a relatively long andlooks attractive with
affordable price so some producers add ingredients certain chemicals in food human life
especially in making of milk drinks.

Milk is a liquid that contains a lot of good nutrition.Naturally the meaning of milk is
the result of milking cows or other lactating animals, which can be eaten or can be used as
food, safe and healthy and not reduced its components or added other ingredients. As food or
drink milk have high nutritional value, because it contains chemical elements required by the
body such as Calcium, Phosphorous, Vitamin A, Vitamin B and Riboflavin high. Milk is good
if it contains a number of bacterial bit, it does not contain spores of microbial pathogens,
clean that does not contain dust or other impurities, have a taste are good, and not falsified.
The components are the most important milk protein and fat. For the quality of milk should
be taken not to damage the content of the milk. In Indonesia, the milk is still a farm
commodity that is luxurious. That's how many people want to make profit with forgery in
milk. Forgery like this is done by adding a solution of formaldehyde into the milk.

Formaldehyde name we often hear and now familiar in society is a solution that is
colorless, pungent, which is normally used as a preservative. The use of formaldehyde is
wrong is very regrettable. Formaldehyde has various other names that many are not known
isby the public so difficult for people to know that foods containing formaldehyde or not.

1
 Therefore, the manufacture of paper entitled Investigating the existing of
formaldehyde in some various of milk in order to determine whether there is formaldehyde
in the food and know the characteristics of the various milk packs containing formaldehyde
so as to reduce the problems that exist along their impact.

1.2 Problem Formulation

Based on this background, there are problem that can be identified such as:

1 How does the way to determine milk product which containing formaldehyde?
2 What is the result of the using of formaldehyde in milk drinks?

1.3 Objectives of the Study

There are objectives of study below are:

1 To know the way which we can do to determine the milk product which contain
formaldehyde.
2 To know the result in the using of formaldehyde in milk drinks.

4 Significance of Study
There are significance of study below are:
1 For writer, the writer an know how that is done to determine milk products which
containing formaldehyde positively.
2 For students, they can know the way to determine milk product which containg
formaldehyde and know the result in using formaldehyde in milk products.
3 For society, society is expected to contribute his thoughts on how that is done to
determine a product containing formaldehyde and impact effects experienced from the
consumption of products which contain formaldehyde.

CHAPTER II

2
 LITERATURE REVIEW

1 Formaldehyde

Formaldehyde is a clear colorless liquid with a pungent smell, fumes stimulate the
mucous membranes of the nose and throat and burning taste. Miscible with water and
alcohol, but not mixed with chloroform and ether (Norman and Waddington, 1983). In
formalin containing approximately 37% formaldehyde in water, usually up to 15% methanol
added as a preservative. Formalin is known as a pest killer or disinfectant and is widely used
in the industry. Other names of formaldehyde is Formol, Methylene aldehyde, Paraforin,
Morbicid, Oxomethane, Polyoxymethylene glycols, Methanal, Formoform, Formaldehyde,
and Formalith (Astawan, Made 2006). Molecular Weight Formalin is 30.03 with HCOH
Molecular formula. Because of the smallness of this molecule facilitates the absorption and
distribution into body cells.

2.1.1 Function Formaldehyhde

Formaldehyde is widely used in various industries such as the manufacture of furniture

and also used as an ingredient in the manufacture of building. In addition, formaldehyde is
also used as a preservative bodies and agencies in the laboratory fixation. This preservative,
according to Head of Chemistry Research Center LIPI, Dr. Leonardus Broto Kardono (2006).
The use of formaldehyde are as follows:

1 Antibiotics that are used for cleaning floors, warehouses, clothing and ships
2 Exterminator flies and insects
3 In the world of photography is used as a hardener gelatin layer and paper
4 Forming material in the form of urea fertilizer
5 Material manufacture of perfume products
6 Corrosion preventer for oil wells
7 Material for insulating foam
8 Adhesives for plywood products

(Okay, 2008).

The mechanism of formaldehyde as a preservative is if formaldehyde reacts with proteins to

form circuits between adjacent protein. As a result of the reaction of hardened protein and
insoluble (Herdiantini, 2003). Formalin pretty good penetration properties, but the movement
is slow penetration so that although formaldehyde can be used to preserve the cells but can

3
not protect completely, unless it is given in a long time so that the network becomes hard
(Herdiantini, 2003).

2.1.2Effects of Consuming Formaldehyde

Formaldehyde Consuming Effect in ShortTerm below are:
1 If the affected eye, there will be irritation, itching and blurred vision.
2 If swallowed, it can cause damage to the liver, heart, brain, spleen, kidney, etc.
3 If inhaled, it can cause irritation to the nose, throat, cough, diarrhea and impaired
lung/breathing.
4 Menstrual disorders and infertility in women.
5 Injury to the kidney, respiratory disorders, impaired memory, difficulty sleeping up
tobrain cancer
6 If contact with the skin can cause heat, numbness until skin inflammation.

2.1.3 Testing Formaldehyde

1 The making of Schryver reactant
Reactant Schryver made based on research results that have been done, and the
following formula proven to be the most sensitive in qualitative detection
of formaldehyde with the lowest detection milk 0.2mg/L
(Suryadi, Mansur, & Christine,2008).
2 Reactant Nash

made of 2 mLacetyl acetone, 3 mL acetic acid glacial, and 150 grams

of ammonium acetatethe diluted with aquadest up to 1 L (Nash, 1953).

3. Qualitative analysis with use reagents Schryver

Each filtrate that retrieved from samples of I1, I2, I3, I4, I5, and I6 were taken as much as 5
drops, be dripped into the drip plate, addedreactant Schryver then observed the color
change is happening. Results positive that formaldehyde is shown by the formation of the
color red. (Suryadi, Mansur, & Christine, 2008).

5. Permanganate Kalium Test (PK Test)

The length of time the loss of color is pink (pink moment) from droplets of solution
of potassium permanganate into test tubes containing a sample of fresh milk being an
indicator of the possibility of formaldehyde content in the milk. (Winarno, F. G. 1995)
If 1 hour no discoloration (pink color stable) means milk does not
contain formaldehyde (or more correct to say not to use formaldehyde as a
preservative.

4
 If the color pink the potassium permanganate solution soon fade or disappear, it
means is a possibility in the sample of milk contained of formaldehyde that is reacting
eliminating color or reduces potassium permanganate

2.2 Definiton of Milk

Milk is a highly nutritious drink produced dairy cattle breastfeeding, such as dairy
cows, dairy goats, or even buffalo dairy. Milk is very easily damaged and not durable in the
store unless they have been ill-treated special. Fresh milk is left at home for some time, then
the fat milk will clot on the surface in the form of cream milk, then the bacteria destroyer
milk which scattered in the air enclosure, which comes from the cow into the milknd multiply
rapidly. By bacteria, milk sugar converted into acid hich resulted in the milk turns into a sour
taste. Eventually milk Thus it has been damaged. The combination of the bacteria in the milk
may come from cows, air, environment, human duty, or equipment used (Sumoprastowo,
2000).

2.2.1 Ingredients of Milk

In various species composition of milk depends on various factors among others;
nation, lactation, feed, and the frequency of milking. so it is very difficult to determine the
composition of normal milk (Darmajati, 2008). According Girisonta, 1995. The composition
of breast milk nutrients are as follows:
a. Water: 87.7%
b. Fat: 3.45%
c. Protein: 3.2% (consisting of casein: 2.7% and albumin: 0.5%)
d. Lactose: 4.6%
e. Minerals: 0.85%
f. Vitamins
2.2.2 Benefits of Milk
People who consume a glass of milk each day minimum gets 10 kinds of benefits of
milk (Da Zhong Jian Kang Wang, 2007).
1. Milk contains potassium, which can move the walls of the blood vessels at the time of high
blood pressure to keep it stable, reduce the dangers due to apoplexy, also can prevent high
blood pressure and heart disease.
2. Can neutralize toxins such as metals, lead and cadmium from other food ingredients are
absorbed by the body.
3. The content of tyrosine in milk can encourage the joy of hormones in the blood serum
constituents grown on a large scale.

5
4. The content of iodine, zinc and leticin can drastically improve the efficiency of work of the
brain.
5. Iron, copper and vitamin A in milk has the function to beauty, which can maintain the skin
to keep it glowing.
6. Calcium milk can increase bone strength, prevent bone menuyusut and fractures.
7. The content of magnesium in milk can make the heart and nervous system resistant to
fatigue.
8. Zinc content of cow's milk can heal wounds quickly.
9. The content of vitamin B2 in the cow's milk may improve visual acuity.
10. Drinking milk before bedtime can help you sleep.

2.2.3 Milk Powder Making Process

The principle of making milk powder is vaporize as much as possible content of milk
by means of heating. Stages manufacture of milk powder is pre-treatment, preliminary
heating, drying and packing.
1.Resirculation particles into the milk mixture containing dry air and particle atomization
milk
2. The dried particles are moistened with water vapor so that the particles swell
3. capillaries and pores closed and sticky
4. Grouping particles
5. Particle dried again with a vibration technique in dry air
6. Loose powder is cooled rapidly with cold air 12oC
(http://repository.usu.ac.id/bitstream/123456789/806/1/ternak-eniza.pdf)

2.2.4 Dairy Products

Various products derived from milk has been widely marketed and
consumed as a prime source of nutrition. Table 1 below shows products common milk is now
available for consumers (Blakely, J. and DH Bade, 1991).

Table 1. Dairy products

Liquid Milk Products Solid Milk Products

6
 Homogenization of milk (fat> 3.25%) Dried skim milk
Low-fat milk (1 or 2% fat) Butter
Skim milk (fat <0.5% fat) Cheese
Half and half (10.5% fat) Cheddar (Colby, MontereyJ.)
Whipping cream (32% fat) - Switzerland
- Italy
Milk products with the aroma of chocolate milk
- Brick
(3.25% fat) - Limburger
- Blue
Chocolate drinks (fat <3.25%)
- Cottage
Eggnog (6% fat)
Frozen Dessert
Fermented milk products
- Ice cream (fat> 10%)
Buttermilk - Sherberts
- Milk ice (2-7%)
Yoghurt
Sour cream
Sour half and half

CHAPTER III

METHODOLOGY

3.1 Operational Definition

Operational definitions of the terms used by the author in this study are as follows:
Food is the only energy source for humans. because the number of population
continues to grow, so amount of food production must continue to increase exceeds this
population

7
 Milk is the result of milking cows or other lactating animals, which can be eaten or
can be used as food, safe and healthy and not reduced its components or added other
ingredients.
Formaldehyde is a clear colorless liquid with a pungent smell, fumes stimulate the
mucous membranes of the nose and throat and burning taste
3.2 Research Methods
The method used in this study is the experiment method. The experiment will be used to
find out the existing of formaldehyde in some various of milk.
3.3 Materials
The material that used in this research are :
1 KMnO4 0.1 M
2 Some various of milk
3.4Tools
The tools that used in this research are :
1. Beaker Glass 50 mL/100 mL
2. Spatulla
3.5 Procedures
The procedures in this research are:

1. Mark each glass with a brand of milk that will be poured into the glass.

2.Pour 100ml of different brands of milk into each glass which you marked earlier.

3. Drops of Pottasium Permanganate (KMnO4) approximately 5 ml in each sample

differen brands of milk. Milk which color changed to white and clearer than before
KMnO4 is added to milk, is containing formaldehyde.

3.6 Technique of Analyzing the Data

The technique of analyzing data that used by researcher in this research is quantitative
data analysis. Quantitative data analysis is data processing with the rules of mathematics to
the data or numeric digit. Numbers can be a representation of a quantitative as well as the
conversion rate as a result of quality, the qualitative data are quantified.

3.7 Variable of Research

In this research, researcher used three kinds of variable, they are:
1. Independent Variable

8
 Independent variable is a factor which is made some varieties. Independent
variable in this reasearch is the brands of milk.
2. Dependent Variable
Dependent variable is a variable which is the result of a change or variation in
independent variable. Dependent variable in this research is formaldehyde content
in milk.
3. Controlled Variable
Controlled variable is a variable equals for everything un-tested. Controlled
variable in this research are the quantity of milk, quantity of KMnO4 that will be
added, and observation time.

3.8 Techniques of collecting data

Techniques methods used to collect data in this research are:
1 By reading any informion in the book form as the data supproting this research
and also taken from various sources as internet media that related to this research.
2 Experiment
By way of getting data from experiment of research done in existing of
formaldehyde in milk.

CHAPTER IV
RESEARCH FINDINGS AND INTERPRETATIONS

4.1 Research Findings

The procedures in this research are:
1. Mark each glass with a brand of milk that will be poured into the glass.
2. Pour 80 mL of different brands of milk into each glass which you marked earlier.

9
Figure 4.1 Pouring Each Brands of Milk

3. Drops of pottasium permanganate (KMnO4) approximately 5 mL in each sample

different brands of milk. Milk which color changed into white and clearer than before
KMnO4 is added to milk, is containing formaldehyde.

Figure 4.2 Dropping Pottasium Permanganate (KMnO4)

Based on the research had done, researcher find the color changes of each brands of milk
aster one hour pottasium permanganate works (KMnO4).

4.2 Interpretations

Based on the research had done, researcher find the color changes of each brands of milk
after one hour pottasium permanganate works (KMnO4).

Table 2 Color Changes of Each Brands of Milk

No
Brands of Milk Before adding (KMnO4) After adding (KMnO4)
.

1. Frisian Flag

10
 2. Bear Brand

3. Ultramilk

4. Calpico

5. Indomilk

Based on the table above, when each brands of milk is poured by KMnO 4, the color of
each brands of milk changes into brownish-white. After one hour KMnO 4 works, the color of
Calpico brands changes into discolored and faded, while the color of another brands (Frisian
Flag, Bear Brand, Ultramilk, and Indomilk) does not change and its color still brownish-
white.

11
 According to Surajudin (2012) in http://teti13.multiply.com, there are two possibilities
of food/drink that contains formaldehyde, as follow:

1) If one hour after pouring KMnO4 is no color change (the color is stable) means that
milk does not contain formaldehyde (does not use formaldehyde as a preservative)
and continued with a series of other tests before it can be accepted as a raw material.
2) If the color solution of KMnO4 is quickly faded / missing a colorless, there is a
possibility of the milk samples contained formaldehyde that is reactng remove color
(reduce) KMnO4.

False positive rate (false result) could have happened if the food/drink reductant
contained another instance react with KMnO4, such H2C2O4 (oxalic acid) etc. But
most food are a preserved food which contains high protein, and it has small
possibility to contain oxalic acid. In conclude Calpico brands contain formaldehyde.

CHAPTER V
CONCLUSIONS AND SUGGESTIONS

5.1 Conclusions

5.2 Suggestions
For the common good, researcher suggests to:
1. To other researchers can get references from this research and
can make another variation to prove formaldehyde content in
other food or drink.
2. To readers can get more information about fomaldehyde and
fomaldehyde content in some brand of milk.

12