Salted sh is still prefered by community of Indonesia. Salted sh processing by traditional method depent on the intensity of sunlight. To reduce depence, some processors used chemicals as a preservative. The purpose of the study is identi ed the level of use of hazardous chemicals in salted the processing of salted sh. The research’s design was explanatory research design. The population were all of the salted sh processors in Muara Angke and
Cilincing, North Jakarta. Respondent choosen randomly to get 73 salted sh processors, 55 persons of them were located at Muara Angke and another 18 were from Cilincing. Data collected consist of primary data, used survey methods. Then data was analysed with descriptif-analysis and Rank Spearman correlation. The results indicated that the hazardous chemicals (formalin and bleach) were still used by the processor. Level of usage hazardous chemicals is signi cantly associated with perception processors of consumer knowledge. Education of consumers about the hazardous chemicals needs to be improved so that consumers did not want to buy salted sh products with chemicals, thereby to suppress the use of chemicals in the processing of salted sh. Government oversight of the use of hazardous chemicals was still relatively low, so that should be improved to encourage processors to be willing to process naturally salted sh and leave the chemicals.
Keywords: chemicals, government oversight, salted sh, salted sh processor
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