Penelitian Al2(SO4)3 (Tawas) Sebagai Substitutsi Boraks dan Formalin Pada Pembuatan Bakso (The Research of Al2(SO4)3 (Alum) as Substitution of Borax and Formalin on Making Process of Bakso)  

Oleh:

Panjaitan, Rumintang Ruslinda

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Berita Litbang Industri: Media Pulikasi dan Komunikasi Peneliti Industri vol. 37 no. 1 (Jul. 2007), page 15.
Topik: Alum; Borax; Formali; Flesh Bakso; Fish Bakso; Preservative

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: BB26.1 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

The research of Al2(SO4)3 (Alum) as substitution of Borax and Formalin on making process of flesh bakso or fish bakso is proposed to avoid using harmful materials like borax and formalin and replace them with aluminium sulfat in regarding to the regulation of the ministry of health, and to introduce it to the public or customer, as well as the producer. The Alum can increase the storage time of bakso by adding Alum as a preservative in certain proportion. The result of the observation, the addition of Alum and Ozon as preservative with percentage and duration on time as follows: The bakso without preservative will last in 1 day. The flesh bakso with preservative Alum 0.5% without packaging will lasts in 2 days, when with packaging will lasts in 4 days. The flesh bakso with preservative Alum 0.25% without packaging will lasts in 1 days, when with packaging will lasts in 2 days. The flesh bakso with preservative Alum 0.5% without nor with packaging will lasts in 2 days. The flesh bakso with preservative Alum 0.25% and there are flowing ozon 0.5 menit will lasts in 2 days. The bakso are flowing ozon 0.5 menit without alum will last in 2 days. The test on organoleptic will be the test done on twelve panelist are mostly like the bakso quite well and like it badly. From techno economic, the cost of Alum Rp 12,5/kg bakso.

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