KAHFI, ARYA ASHABIL (2018) PENENTUAN KADAR NaCl PADA KUNING TELUR ASIN OLAHAN DENGAN VARIASI SERBUK KUNYIT (Curcuma domesticae) SECARA ARGENTOMETRI MOHR. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Salted egg is one form of preservation of eggs that can be found in several. Making salted egg can be done with 2 kind of ways namely soaking and curing. Making salted egg can be hydrolyze the fat in salted egg because of the entry of water through the pores of large duck egg cause fatty damaging. The free fatty acid content contained in salted egg yolk many affect the duration of egg storage. This study aims te determine the effect of addition of turmeric powder with various concentration variations of the level of NaCI (%) in salted egg yolk. Salted eggs were soaked in turmeric and garlic powder with variety concentration 0% (Control). 0,2%; 0,4%; 0,6% for 12 hours, then salted eggs steamed or 2 hours, then measured levels of naCI (%). The method used for he determination of NaCI (%) Argentometri Mohr. The result of the study showed that the level of NaCI (%) in the control salted was 2,47% and with the dyeing of turmeric powder, the concentration of naCI (%) was 2,20; 2,02%; and 1,90%. There was a marked difference to the decrease in NaCI content (%) by immertion of Argentometri Mohr. Keywards: Salted Egg, Tumeric, Kitchen salt. Agentometro Mohr
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | Salted Egg, Tumeric, Kitchen salt. Agentometro Mohr |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan |
| Depositing User: | B Supri Yadi |
| Date Deposited: | 23 Feb 2019 02:30 |
| Last Modified: | 23 Feb 2019 02:30 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/402 |
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