Pengaruh jenis bumbu dan waktu pemasakan terhadap kadar iodat dari garam beriodium

Yonathan, Yosoa Ernest (2017) Pengaruh jenis bumbu dan waktu pemasakan terhadap kadar iodat dari garam beriodium. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (419kB)
[img] Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (322kB)
[img] Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (358kB)
[img] Text (Chapter 1)
Chapter1.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (348kB)
[img] Text (Chapter 2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (426kB)
[img] Text (Chapter 3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (416kB)
[img] Text (Chapter 4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (376kB)
[img] Text (Chapter 5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (293kB)
[img] Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (350kB)
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (640kB)
[img] Text (Publication Agreement)
Publication-Agreement.pdf
Available under License Creative Commons Attribution Non-commercial No Derivatives.

Download (1MB)

Abstract

Iodine Deficiency Disorders are still one of the major problem in Indonesia. Spices can reduce iodine in iodised salt. Some factors such as an active compound that can be found in spices like Vitamin C (ascorbatic acid) can diminish iodine, cooking time and pH were another factor that affect the iodine in iodised salt. The purpose of this research was to study the relationship between different type of spices and cooking time to the iodine in iodised salt. The purity of sodium chloride (NaCl) from 5 different brands of iodised table salt (GB1, GB2, GB3, GB4, and GB5) that were commonly found in the market were tested using argentometry method to determine the purity of sodium chloride (NaCl) in each iodised table salt. Iodine in iodised salt measured using iodometry, while in the processed food was measured using iodometry but with two different cooking time: 3 minutes and 5 minutes. The result showed that different types of iodised salt caused significant difference (p<0,05), toward the purity of sodium chloride and iodine in iodised salt. GB1 has the highest amount of sodium chloride (96.55 ± 1.2%) and the highest iodine level in iodised salt (40.37 ± 2.21 ppm). Iodine levels in the processed food also shown a signifiact difference (p<0,05) towards the different of the spices used in the solution and cooking time. The result showed that the mixed of spices solution iodine’s levels significantly different towards the control, 0 ppm for 3 minutes and 0 ppm in 5 minutes cooking time. In addition to assure the best way to add iodised salt in the processed food, the experiment conduct by adding iodised salt before being boiled, at the time of being boiled and when the food ready to serve by using high pressure liquid chromatography (HPLC). The best way to add iodised salt was when the food ready to serve (1668.87 ppb) to assure the iodine was sufficient enough to meet the iodine daily intake value

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Yonathan, Yosoa ErnestUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSiregar, Tagor M.UNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: argentometry; cooking time; HPLC; iodine; iodine deficiency disorders; iodised salt; iodometry; salt; spices
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 15 not found.
Date Deposited: 16 Oct 2018 07:55
Last Modified: 11 Mar 2019 02:02
URI: http://repository.uph.edu/id/eprint/1668

Actions (login required)

View Item View Item