Text

Pengaruh Perbedaan Media dan Waktu Pengasinan pada Pembuatan Telur Asin terhadap Kandungan Iodium Telur (The Influence of the Different Media and ‘incubation Time in the Process of Making Salted Eggs to the Iodine Content of the Eggs)

---

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).

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

Media Penelitian dan Pengembangan Kesehatan, 22 (3

Penerbit

Jakarta : Sekertariat Badan Litbang Kesehatan., 2012

Deskripsi Fisik

6p

Bahasa

ISBN/ISSN

0853-9987

Klasifikasi

-

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

iodine
salts
eggs

Info Detail Spesifik

-

Pernyataan Tanggungjawab

-

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar