KA’E, VERDIANA ANSKARIANA (2017) ANALISIS FORMALIN PADA BAKSO SAPI DI KELURAHAN MOJOSONGO KOTA SOLO SECARA SPEKTROFOTOMETRI. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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ABSTRAK dan INTISARI.pdf Download (197kB) |
Abstract
Meatball meatballs are spherical or other foods of cattle mix (no less than 50% meat content) and starch or cereal with or without the distribution of existing foods. In this study, a quantitative test and quantitative test of formalin in beef meatballs were performed. Qualitative test to know the existence of formalin content by using schyver method. Qualitative test is done to determine the level of saccharin by using spectrophotometric method. The quantitative analysis of formalin using spectrophotometric method was known to be the formalin content of beef meatballs samples which showed positive results in different qualitative analysis ie M4 0,014 mg / g, M50,008 mg / g, L4 0.0008 mg / g increased . the highest level of samples of beef meatballs with M4 sample code and the lowest level in the L4 sample code. Keywords: beef meatball, formalin, schyver method, spectrophotometric method.
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | beef meatball, formalin, schyver method, spectrophotometric method |
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Fakultas Teknik > Prodi D3 Analis Kimia |
| Depositing User: | B Supri Yadi |
| Date Deposited: | 22 Feb 2019 08:22 |
| Last Modified: | 22 Feb 2019 08:22 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/244 |
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