The Detection of Non-Formalin Food Additives Acid Compounds in Food Using Purple Sweet Potato (Ipomoea batatas (L.) Lamb) Anthocyanins


  • Riska Nurul Fauziyah Program Studi Teknologi Pangan Universitas Terbuka
  • Fauziah Restiyani Universitas Terbuka
  • Eko Yuliastuti, E.S Universitas Terbuka


Formaldehyde, Acid, Anthocyanin


Purpose – Formalin in food can be detected using anthocyanin pigments in purple sweet potatoes (Ipomoea batatas (L.) Lamb). Anthocyanins turn red or pink on contact with acidic formalin. Concerns arise about similar color changes with other acidic compounds. Thus, this study examines anthocyanin reactions with various acidic compounds—Food Additives Acids: acetic, lactic, citric, phosphoric, ascorbic, benzoic, and tartaric acid. 

Methodology –This simple experiment involved 7 test samples and 1 control (formalin). Sample concentrations adhered to BPOM guidelines, and pH levels were measured. Purple sweet potatoes were mixed 1:1 with distilled water. 5 mL of each sample was combined with anthocyanin drops in separate test tubes (10 mL total volume). Observations tracked color change duration (735.40 seconds). pH was measured again post-observation.

Findings – Results showed red coloration in lactic, phosphoric, and acetic acid samples—not always indicating formalin. pH changes after anthocyanin addition can quantitatively detect formalin and acid samples.

Originality – This research has never been conducted before. Previous studies only focused on the detection of formalin acid compounds in food, not about acidic food additives.




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