Detail Perbandingan Kadar Boraks Dalam Bakso Sapi yang Dijual di Pasar Tradisional dan Pasar Swalayana Suatu Studi di Kecamatan Kembangan, Jakarta Barat Bibliografi Author: LOUISSA, STEFANIE ; Lies, K. Wibisono (Advisor); Margaret, Ayly (Examiner) Topik: FOOD PRESERVATIVES; meatballs; borax; spectrophotometry; bakso; boraks; spektofotometri Bahasa: (ID )     Penerbit: Fakultas Kedokteran Unika Atma Jaya     Tempat Terbit: Jakarta Utara    Tahun Terbit: 2016     Jenis: Theses - Karya Tulis Ilmiah Kedokteran (KTI-FK) Fulltext: KTI Stefanie Louissa.pdf (1.25MB; 12 download) Ketersediaan Perpustakaan FK Nomor Panggil: KTI-FK-944 Non-tandon: tidak ada Tandon: 1  Lihat Detail Induk Abstract Beef meatballs are food that are widely consumed in the community. Many sellers use preservatives, such as borax. Preservatives are used so that the beef meatballs will be more durable, resilient, and appetizing. However, the use of borax is very harmful to the body and may cause gastrointestinal problems such as nausea, vomiting, and diarrhea. Borax in large quantities can accumulate in the body, especially bones. Aside from that, it can affect the central nervous system and might cause death. Thus, it is necessary to measure existing levels of borax in beef meatballs. In this study, measurement of the levels of borax are conducted quantitatively using spectrophotometry. Researcher will be measuring the concentration of borax in the beef meatballs both purchased in traditional market and modern markets, and the results will be compared. The results showed that the borax concentration in the beef meatballs that are purchased in the modern market are higher compared to the beef meatballs purchased in traditional market. Although, statistically the difference is not significant. Opini Anda Klik untuk menuliskan opini Anda tentang koleksi ini! Lihat Sejarah Pengadaan  Konversi Metadata   Kembali

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