Iodisasi Bakso dan Nilai Kesukaan

  • Henky Isnawan Hendritomo Direktorat Teknologi Bioindustri BPPT

Abstract

The investigation of Iodized bakso and favorable value was carried out. The lodized bakso used iodine salts as follow KI, KIO,, and NaI each was added 200 ppm, and each treatment with three replicate. Sampling was difference as knead, raw bakso and cooked bakso. The result shows that are processing step very influential to decrease of iodine contain in bakso. The stability of KIO, during processing better than KI or Nal. Generally iodized bakso does not appear side effect to consumer, although in the texture of bakso. The consumer prefers iodized bakso. The iodized bakso with Nal most favorable than iodized bakso with KIOZ.

References

1. Kompas. Kekurangan iodium pengaruhi kualitas sumber daya manusia. Kompas; 1995.

2. Sutardi. Keamanan pangan [bahan ajar]. Yogyakarta: PAU-UGM; 1993.

3. Rita SE. Cerdas karena iodium. Media Indonesia. 1997.

4. Ridwan E, Rustan E, Kresnawan, Soepriadi dan Puryanto. Prevalensi gondok endemik pada anak sekolah dan ibu hamil di wilayah Indonesia bagian timur. Gizi Indonesia. 1991;1(1/2):21-27.

5. Sudarmaji S. Toksin dan anti gizi dalam bahan pangan [monograf]. PAU-UGM; 1993.

6. Bender AE. Dictionary of nutrition and food technology. 5th ed. London: Butterworths; 1982.

7. De Meyer EM, Lowenstein, JM and Thilly CH. The control of endemic goiter. Geneva: WHO; 1979.
How to Cite
HENDRITOMO, Henky Isnawan. Iodisasi Bakso dan Nilai Kesukaan. JURNAL ILMU KEFARMASIAN INDONESIA, [S.l.], v. 2, n. 1, p. 47-52, apr. 2004. ISSN 2614-6495. Available at: <http://jifi.farmasi.univpancasila.ac.id/index.php/jifi/article/view/644>. Date accessed: 22 dec. 2024.
Citation Formats
Issue
Vol 2 No 1 (2004): JIFI
Section
Articles

Licencing
All articles in Jurnal Ilmu Kefarmasian Indonesia are an open-access article, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License which permits unrestricted non-commercial used, distribution and reproduction in any medium.

This licence applies to Author(s) and Public Reader means that the users mays :

  • SHARE:
    copy and redistribute the article in any medium or format
  • ADAPT:
    remix, transform, and build upon the article (eg.: to produce a new research work and, possibly, a new publication)
  • ALIKE:
    If you remix, transform, or build upon the article, you must distribute your contributions under the same license as the original.
  • NO ADDITIONAL RESTRICTIONS:
    You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

It does however mean that when you use it you must:

  • ATTRIBUTION: You must give appropriate credit to both the Author(s) and the journal, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

You may not:

  • NONCOMMERCIAL: You may not use the article for commercial purposes.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.