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Reducing of KIO3 Content on Food before and after Cooked (Penurunan Kadar KIO3 dalam Makanan Sebelum dan Setelah Dimasak)

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The provision of iodinated salt (the addition of KIO3 to ordinary table salt) for the management of endemic goiter is relatively cheap and easy. But it was found that this method has its own weakness. A research carried out by the Biochemistry Department, Udayana University, Faculty of Medicine disclosed that the content of KIO3 in certain dishes showed a substantial reduction after 10 minutes boiling. It was futher found that the reduction of KIO3 content occured even before boiling. The food samples were drinking water, meat ball soup (bakso), vegetables soup, sour kraut (sayur asam) and fruit, and vegetable preserved with vinegar (asinan). In this research the food was prepared with the use of ordinary table salt. In 25 milliliter of sauce from each cooking, 1 milliliter of 0.1 KIO3 was added (KIO3 content equal to plus/minus 39 parts per millilion). The iodine content was then mesured by iodometry method before and after 10 minutes boiling. It is obvious from this research that a higher acidity of the cooking was associated with a greater reduction in KIO3. It is concluded that the effectiveness of providing iodinated salt is questionable. The more heat, acid, and alkaline stable iodate salt should be choosen, which would be more effective. It is further suggested that joodkali pill produced by Kimia Farma can be used to replace iodinated table salt, these pills have the advantage of being cheap and tolerable to the community.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

Medika,21(12)1995:946-947

Penerbit

: ., 1995

Deskripsi Fisik

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Bahasa

ISBN/ISSN

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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

iodine

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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