Pengaruh suhu dan lama pemanggangan ikan nila (oreochromis sp.)terhadap perubahan kandungan iodium garam dapur

Lestari, Margareta (2017) Pengaruh suhu dan lama pemanggangan ikan nila (oreochromis sp.)terhadap perubahan kandungan iodium garam dapur. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Download (1MB)
[img] Text (Abstract)
Abstract.pdf
Download (304kB)
[img] Text (ToC)
ToC.pdf
Download (453kB)
[img] Text (Chapter1)
Chapter 1.pdf
Restricted to Registered users only
Download (356kB)
[img] Text (Chapter2)
Chapter 2.pdf
Restricted to Registered users only
Download (472kB)
[img] Text (Chapter3)
Chapter 3.pdf
Restricted to Registered users only
Download (453kB)
[img] Text (Chapter4)
Chapter 4.pdf
Restricted to Registered users only
Download (621kB)
[img] Text (Chapter5)
Chapter 5.pdf
Restricted to Registered users only
Download (331kB)
[img] Text (Bibliography)
Bibliography.pdf
Download (398kB)
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Download (2MB)
[img] Text (Publication Agreement)
Publication Agreement.pdf
Download (982kB)

Abstract

Iodine Disorder Deficiency (IDD) due to iodine decrease or loss in iodized salt and foodstuff during processing or cooking is still a major public health problem in several areas of the world, especially in developing countries. IDD was known to affect human health and mental growth, hence some preventions were needed. In this research was aimed to investigate the baking process of nile tilapia fish (Oreochromis niloticus) that had been salted with the chosen iodizes salt which still retained high iodine content. The sample of iodizes salt bought in supermarkets and traditional markets around Karawaci. The method of indirect iodometry was used in the process of the analysis. Salt (10% concentration based of weight of fish) was used to salten fish for 24 hours. The salten fish then was baked using oven with various temperature (150, 185, 190oC) and time (7,10,13 minutes). The result of sensory test showed that salten fish that was baked with condition 220oC and 13 minutes statisticallly were most liked by the panelist. Iodine content was decreased 43,49-51,32% after baked and still have about 47,96 mg/kg ppm, but there was no significant different between baking temperature and time.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Lestari, MargaretaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorCornelia, MelanieUNSPECIFIEDUNSPECIFIED
Additional Information: SK 34-12 LES p
Uncontrolled Keywords: baking, iodine, Iodine Deficiency Disorders (IDD), iodized salt, temperature and time
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Depositing User: Users 18 not found.
Date Deposited: 16 Oct 2018 07:43
Last Modified: 22 Sep 2021 06:11
URI: http://repository.uph.edu/id/eprint/1424

Actions (login required)

View Item View Item
Universitas Pelita Harapan Institutional Repository is powered by EPrints 3 which is developed by the School of Electronics and Computer Science at the University of Southampton. More information and software credits.