KESTABILAN GARAM BERIODIUM DALAM SEDIAAN MAKANAN SELAMA PROSES PEMASAKAN

Wisnu Cahyadi, DS (2007) KESTABILAN GARAM BERIODIUM DALAM SEDIAAN MAKANAN SELAMA PROSES PEMASAKAN. INFOMATEK, 9 (2). pp. 77-86. ISSN 1141-0865

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Abstract

Abstract : Potassium iodate used as the source of iodine can be decomposed to become the other species i.e. iodide and iodine during processing and storage. There is still the controversy in the public, functionary, even scientist about the loss of iodine in iodized salt and food-stuff during processing/cooking. The method of ion pair high performance liquid chromatography (HPLC) used in this research can separate and determine iodine species i.e. iodide and iodate specificaly, accurately and precisely. The results were showed that iodine content (as iodate) of the decrease 48.52% in sour vegetable soup and 34.62% in amaranth vegetable soup, and an inovation of the simple aparatus to detect iodine compound (I2) vaporizing from iodized salt during cooking the food had been designed. The other result can be answered the controversy problem in the public, functionary, even scientist about the loss of iodine in iodized salt and food-stuff during processing/cooking. Key words : Potassium iodate, Ion pair-HPLC, Iodine species and food-stuff

Item Type:	Article
Subjects:	JOURNAL
Divisions:	Fakultas Teknik > Teknik Pangan 2007
Depositing User:	Dewi Ayu Larassati
Date Deposited:	03 Oct 2017 08:19
Last Modified:	03 Oct 2017 08:19
URI:	http://repository.unpas.ac.id/id/eprint/29272

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