Formalin is not additive to food. Formalin is a material that is widely used in plywood industry, fertilizers, cosmetics, plastics, glass, insecticides and embalming. Why can be used in the manufacture of noodles, meatballs, and know? What are the substitutes safe? This little book gives the answer. Though talks about the rampant use of formalin for additional material in the food industry have subsided, it does not mean you do not need to be vigilant. If you have a home-based food industry such as meatballs, wet noodles, tofu or salted fish, you can learn from this book. 63 pages thick book entitled ‘Alternatives to Formaldehyde in Food Products’, written by Ir. Erni Tri Dewanti Widyaningsih and Sofia Murtini STP, MP reveals everything about the use of formaldehyde in food ingredients plus the use of formalin substitutes are safe. The book begins with a chapter Formalin is not material that explores the Food Additives Food Additives (BTM) which is governed by Republic Act No. 7 of 1996. The main reason people are not switching to formaldehyde formalin BTM is because it’s cheap and easy to come by. Not only that due to liquid form, then the process becomes shorter processing. Formalin is what makes the texture of meatballs, tofu and noodles chewy, pliable and not perishable. The danger to our health revealed in detail in the chapter ‘Danger Formalin’. Pungent smell of formalin which is already given an indication that the substance is hazardous to health. If inhaled can cause a serious headache, burning sensation, until respiratory tract infections. If consumed in large quantities can cause damage to the stomach, liver, kidneys to heart. To detect whether a food containing formaldehyde, the authors reveal how to measure or test of formalin in food that comes also with characteristic foods containing formalin. Of fresh fish, meatballs, tofu, salted fish to fresh noodles. In the next chapter ‘Formalin Substitute Materials on Food’ described the use of BTM by the rules and did not violate government laws and relatively inexpensive. Ranging from the use of Sodium Tri Poly Posphate (STPP) for noodles and meatballs that can give ekstur chewy. Rules of usage and the types of commercially available fully spoken. Likewise, the use of glycerin or glycerol and Carboxy Methyl Cellulose (CMC) for Mi wet. Also use salt for salted fish and tofu, vinegar to soak anaeka know and use herbs for fish processing. Safe use of a substance that is not only cheap, but also serves as a healthy pengenyal, preservative and flavor enhancer. Closing the description of BTM safe, explained in detail the stages of making meatballs, noodles Wet, salty fish, tofu without formaldehyde. Details of each stage of the production process following dosing formalin substitutes are described in detail.