Pengaruh Perbedaan Media dan Waktu Pengasinan pada Pembuatan Telur Asin Terhadap Kandungan Iodium Telur  

Oleh:

Yuniati, Heru ; Almasyhuri

Jenis: Article from Journal - ilmiah nasional - terakreditasi DIKTI
Dalam koleksi: Media Penelitian dan Pengembangan Kesehatan vol. 22 no. 03 (Sep. 2012), page 138-143.
Topik: Salted egg; iodine; salting media; incubation time.
Fulltext: PENGASINAN PADA PEMBUATAN TELUR ASIN.pdf (174.65KB)

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Perpustakaan FK Nomor Panggil: M32.K Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Background: An adequate intake of iodine cause one of public health problem in Indonesia community. One way to overcome this problem is through the use of iodized salt. The uses of salt in community beside in the cooking of food also use in food preservation such as the salted eggs. Objective: The objective of this study was to observe the iodine content of the salted eggs which proceed by using the iodized salt in different of salting media. Method: In making of salted eggs was performance by using 3 kinds of media. Those were the ash usually used by household for cleaning the cooking utensil, the powder of brick, and just iodized salt. The iodine content of the egg were analyzed every 5 days. Result: The result of observation indicated that the iodine content of the eggs in 5 days incubation was 1.4 ppm for the eggs incubated in the ash of household, whereas for the eggs incubated in the brick powder media only 0.65 ppm. Incubation time affected the penetration of iodine into the duck eggs, and has a significant correlation (p = 0.001).

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