KESTABILAN GARAM BERIODIUM DALAM SEDIAAN MAKANAN SELAMA PROSES PEMASAKAN
| Main Author: | Wisnu Cahyadi, DS |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Teknik UNPAS
, 2007
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| Subjects: | |
| Online Access: |
http://repository.unpas.ac.id/29272/1/COVER-INVolume%209%20No%202%20Juni%202007.doc http://repository.unpas.ac.id/29272/1/Judul%20Depan%20Volume%209%20Nomor%202%20Juni%20%202007.doc http://repository.unpas.ac.id/29272/2/1%29.Wisnu%20GAKI%20%28TP%29%20Hal-77-86.doc http://repository.unpas.ac.id/29272/ http://teknik.unpas.ac.id |
Daftar Isi:
- 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