ANALISIS ZAT ADITIF DALAM MAKANAN RINGAN DAN KORNET DI KOTA PEKANBARU
| dc.contributor.author | Yusni, E. F. | |
| dc.contributor.author | Itnawita | |
| dc.contributor.author | Anita, S. | |
| dc.date.accessioned | 2014-03-27T03:01:38Z | |
| dc.date.available | 2014-03-27T03:01:38Z | |
| dc.date.issued | 2014-03-27 | |
| dc.description.abstract | Processed food products at this time known to contain a wide range of additive substances that are harmful to health. The addition of additive substances intended to improve the appearance of food so enticing consumers to buy it. Borax and nitrite are additive substances used in food processing. Borax is used in meatballs, bread, sausages, nuggets, and eggs tofu to improve the texture and power life of food, while nitrite can inhibit the growth of Clostridium botulinum bacteria in corned beef. This study aims to identify the content of borax in meatballs, bread, sausages, nuggets, and egg tofu, and to identify the content of nitrite in corned beef. Borax analysis was conducted qualitatively using flame test, whereas nitrite is determined by UV-Vis spectrophotometry. The borax content on the results of the analysis showed negative results in meatballs, bread, sausages, nuggets, and egg tofu, while the nitrite concentration of the corned beef ranged from 1.3676 to 1.4278 mg / Kg | en_US |
| dc.description.sponsorship | Itnawita, Anita, S. | en_US |
| dc.identifier.other | Rangga Dwijunanda Putra | |
| dc.identifier.uri | http://repository.unri.ac.id/xmlui/handle/123456789/5918 | |
| dc.language.iso | other | en_US |
| dc.subject | Additive substance | en_US |
| dc.subject | borax | en_US |
| dc.subject | nitrite | en_US |
| dc.title | ANALISIS ZAT ADITIF DALAM MAKANAN RINGAN DAN KORNET DI KOTA PEKANBARU | en_US |
| dc.type | Other | en_US |