Kusumahardhin, Ardhiana Laura (2021) VARIASI LAMA PERENDAMAN DALAM LARUTAN NaCl TERHADAP KADAR FORMALIN DIMSUM (FROZEN FOOD). Karya Tulis Ilmiah thesis, Universitas Setia Budi.
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Abstract
Frozen food is a perishable food, processed dim sum products using chicken, shrimp and squid as basic ingredients are highly contaminated by spoilage microorganisms and pathogenic microorganisms. Formalin is often found in food ingredients to make it more durable and long lasting. This research is immersing in 5% NaCl solution to reduce formalin levels in frozen dimsum food. Analysis of formalin dimsum frozen food was done by immersion in 5% NaCl solution. The research method used qualitative examination with chromatophoric acid reagent and quantitative examination with Iodometry method. Dimsum was soaked in 10% formalin, then soaked in 5% NaCl solution with time variations of 0, 15, and 30 minutes. Determination of formalin levels in frozen food using the Iodometry method. Formalin levels in frozen dimsum after soaking in 5% NaCl solution with variations in soaking time (0. 15 and 30 minutes) obtained the average formalin content of 8.64%, respectively; 4.24% and 1.17%. The percentage decrease in formalin levels in frozen food with variations in soaking time (0. 15 and 30 minutes) was 0%, respectively; 50.84% and 86.49%. Keywords: Dimsum, frozen food, 5% NaCl solution, variation of immersion time, iodometric metho
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | Dimsum, frozen food, 5% NaCl solution, variation of immersion time, iodometric metho |
| Subjects: | R Medicine > RS Pharmacy and materia medica |
| Divisions: | Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan |
| Depositing User: | Tifany Nur Arfiana |
| Date Deposited: | 22 Aug 2022 06:19 |
| Last Modified: | 22 Aug 2022 06:19 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/5157 |
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