| Title | FORTIFIKASI I ODIUM DALAM GULA KELAPA DAN KESTABILAN'NYA DALAM PROD UK PANGAN |
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| Author Order | of |
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| Accreditation | |
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| Abstract | Iodine fortification ÃÂ of brown sugar is an effort to improve variation ofiodized foods in preventing iodine deficiency disorders in Indonesia. This research ÃÂ aimed to: a) study the effect of fortification time(iodine ÃÂ addition) in iodized brown sugar processing on iodine retention ÃÂ in product; b) deter mine the source ofiodine that suitable for iodine fortification ofbrown sugar; c) study the packaging type that can retain ÃÂ iodine stability ÃÂ of iodized ÃÂ brown sugar during storage; ÃÂ d) study the effect of iodized brown sugar usage in making of"kecap" (soy sauce) and "bumbu pecel" on product accep tance according to sensory perception; e) study the effect of shelflife on iodine stability of'iodized "kecap" ÃÂ and "bumbu pecel". Results of this research showed that: a) fortifican (iodine) addition ÃÂ at 115ÃÂ c cooking temperature produced ÃÂ iodized brown sugar with iodine-content ÃÂ higher than at cooking ÃÂ temperature of 11 O "C; b) stability ofKJ03 ÃÂ is better than Kl; c) polypropilene combined with silica gel or aluminum foil can be used as packaging ÃÂ material ÃÂ to retain iodine-content ÃÂ during storage; d) the use of iodized brown sugar ÃÂ in "kecap'' and "bum bu pecel" accepted by consumersÃÂ ÃÂ sensorically;ÃÂ ÃÂ ÃÂ e) iodine stabilityÃÂ in "burnbu pecel" is better than in "kecap". ÃÂ During three weeks storages, ÃÂ the decrease of iodine content of"bumbu pecel" iodized with Kl is 36.46 percents, ÃÂ and that iodized ÃÂ with K103ÃÂ ÃÂ is 11.14 percents. ÃÂ Furthermore, for "kecap'', the iodine-content ÃÂ decrease are 68.89 ÃÂ and 50.23 ÃÂ percents, respectively in "kecap" iodized with Kl and KlOr |
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| Publisher Name | Badan Penelitian dan Pengembangan Provinsi Jawa Tengah |
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| Publish Date | 2018-08-06 |
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| Publish Year | 2007 |
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| Doi | DOI: 10.36762/litbangjateng.v5i1.143 |
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| Citation | |
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| Source | Jurnal Litbang Provinsi Jawa Tengah |
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| Source Issue | Vol 5, No 1 (2007): Jurnal Litbang Provinsi Jawa Tengah |
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| Source Page | 68-77 |
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| Url | http://ejournal.bappeda.jatengprov.go.id/index.php/litbangjateng/article/view/143 |
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| Author | Dr RIFDA NAUFALIN, S.P |
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| File | 1106206.pdf |
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