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Pengaruh Kemasan terhadap Pencemaran Timbal (pb) pada Makanan Siap Saji

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Packaging, among other things, is intended to protect the safety of fast food products. However. Packaging materials may introduced contaminants into various types of fast food products. Among various kinds of frequently used packaging materials are clear plastics, platic bags or tas kresek, old newspaper or oily papers or locally known as kertas minyak. The investigation was intended to study concentration of lead or pb in packaged fods and to learn the difference in PB concentration prior to and after packaging using differet kinds of packaging materials namely clear plastics, black colored tas kresek, old newspapre and kertas ,inyak. The study was performed by collecting food specimens from street hawkers, consistin of soto ayam, kerupuk bandung, telur puyuh goreng and kacang goreng. Soto ayam and kerupuk andung were wrapped using black colored tas kresek and/or clear plastics, while telur puyuh goreng and kacang goreng were wraped in old newspapers and/or minyak. Food specimens were sent to laboratory for examinations. Laboratory results were analyzed using one-way Anova. The investigation discovered that concentration of lead or pb in all food specimens (food samples) were below the designated standards (2.0 ppm). There was a difference in pb concentration i soto ayam, kerupuk bandung and telur puyuh goreng prior to and after packaging, but there was no such difference in sample of kacang goreng. The investigation shoukd be continued by looking into the use of gabus (styrofoam), aluminum foil and wood materials.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

Jurnal Penelitian Politeknik Kesehatan; 7(4): 266-

Penerbit

Surabaya : Politeknik Kesehatan Depkes Surabaya., 2009

Deskripsi Fisik

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Bahasa

ISBN/ISSN

1693-3753

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

food
FOOD PACKAGING

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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