ANALISIS KADAR NATRIUM NITRIT DALAM DAGING BURGER YANG BEREDAR DI DAERAH SUKOHARJO SECARA SPEKTROFOTOMETRI VISIBEL

Sasrani, Santy (2015) ANALISIS KADAR NATRIUM NITRIT DALAM DAGING BURGER YANG BEREDAR DI DAERAH SUKOHARJO SECARA SPEKTROFOTOMETRI VISIBEL. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Cow burger meat is processed products are ground beef, mashed and then mixed with spices mixed with fat until well blended with the curing process. Curing is a way of processing meat by adding some ingredients such as NaCl, NaNa-nitrite or nitrate, sugar, and spices. This study was conducted to determine whether there is the content of the preservative sodium nitrite in beef burger circulating in Sukoharjo, levels of preservative sodium nitrite in beef burger, and the levels of the preservative sodium nitrite in beef burger exceed BPOM RI No. 36 Year 2013 or not. The sample used in this study there were 3 were taken from supermarkets and roadside stands. The study was conducted with a qualitative test to identify reaction using potassium iodide and starch solution of HCl is added, and the reaction with sulfanilic acid and N-1 naftiletilendiamin dihydroxy and quantitative use Visibel spectrophotometry. The results showed that all three samples positive burger meat containing the preservative sodium nitrite. Average levels of sodium nitrite for sample A was 8.9185 ppm; sample B 13.9357 ppm; and sample C 5.9818 ppm. The preservative sodium nitrite levels in three samples did not exceed the threshold in accordance with BPOM RI No. 36 Year 2013 is 30 mg / kg or 30 ppm. Keywords: Meat burger, Sodium nitrite, Visibel Spectrophotometry

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	Meat burger, Sodium nitrite, Visibel Spectrophotometry
Subjects:	Q Science > QD Chemistry R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Farmasi > Prodi D3 Farmasi
Depositing User:	magdalena kartika ningsih
Date Deposited:	20 Feb 2020 04:11
Last Modified:	20 Feb 2020 04:11
URI:	http://repo.setiabudi.ac.id/id/eprint/2173

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