PENETAPAN KADAR NATRIUM NITRIT PADA PRODUK SOSIS GORENG DAN SOSIS BAKAR YANG BEREDAR DI KOTA KLATEN SECARA SPEKTROFOTOMETRI UV-VIS

Setiawati, Chandra (2016) PENETAPAN KADAR NATRIUM NITRIT PADA PRODUK SOSIS GORENG DAN SOSIS BAKAR YANG BEREDAR DI KOTA KLATEN SECARA SPEKTROFOTOMETRI UV-VIS. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Sausage meat is food products obtained from a meat mixture smooth containing meat not less than 75 % with flour or starch or without additional herbs and additional aterial for the other food allowed and put into a sheath sausage. The study was conducted to determine whether there is the content of the preservative sodium nitrite in fried and grilled sausage circulating in Klaten. Samples of sausage preparation treatment with fried and grilled. The research was done by tess qualitatives and quantitative. Levels of obtained be read absorbance with spechtrophotometry Visibel. The research results show avarage levels sodium nitrites to fried sausage sample A is 60,5587 mg/kg, sample B is 3,90544 mg/kg, and sample C is 5,51158 mg/kg. While levels of sodium nitrite to grilled sausage sample A is 36,3051 mg/kg, Sample B is 2,3141 mg/kg, sample C is 2,8151 mg/kg. The quantity of third sample good fried sausage and grilled sausage sample A is exceeds the threshold set by regulation in accordance with BPOM RI No. 36 Year 2013 is 30 mg / kg Keywoards: Fried Sausage, Grilled Sausage, Sodium Nitrite, Visibel Spechtrophotometry

Item Type: Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords: Fried Sausage, Grilled Sausage, Sodium Nitrite, Visibel Spechtrophotometry
Subjects: R Medicine > RS Pharmacy and materia medica
Divisions: Fakultas Farmasi > Prodi D3 Farmasi
Depositing User: magdalena kartika ningsih
Date Deposited: 10 Oct 2019 04:29
Last Modified: 10 Oct 2019 04:29
URI: http://repo.setiabudi.ac.id/id/eprint/1725

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