Kestabilan Garam Beriodium Dalam Sediaan Makanan Selama Proses Pemasakan  

Oleh:

Cahyadi, Wisnu

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Infomatek: Jurnal Informatika, Manajemen dan Teknologi vol. 9 no. 2 (Jun. 2007), page 77-86.
Topik: Potassium Iodate; Ion Pair-HPLC; Iodine Species and Food-Stuff

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: II26.6 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Potassium iodate used as the source of iodine can be decomposed to become the other species i.e. iodate and iodine during procesing and storage. There is still the controversy in public, functionary, even scientist about the loss of iodione in iodized salt and food-stuff during processing/cooking. THe method of ion pair high performance liquid chromatography (HPLC) usd in this research vcan separate and determine iodine species i.e. iodide and iodate specificaly, acurately 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 coumpound (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 iof iodized salt and food-stuff during processing/cooking.

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