| Title | FORTIFIKASI I ODIUM DALAM GULA KELAPA DAN KESTABILAN'NYA DALAM PROD UK PANGAN |
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| Author Order | 2 of 3 |
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| Accreditation | |
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| Abstract | Iodine fortification of brown sugar is an effort to improve variation ofiodized foods in preventing iodine deficiency disorders in Indonesia. This research aimed to: a) study the effect of fortification time(iodine addition) in iodized brown sugar processing on iodine retention in product; b) deter⢠mine the source ofiodine that suitable for iodine fortification ofbrown sugar; c) study the packaging type that can retain iodine stability of iodized brown sugar during storage; 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" and "bumbu pecel". Results of this research showed that: a) fortifican (iodine) addition at 115 c cooking temperature produced iodized brown sugar with iodine-content higher than at cooking temperature of 11 O "C; b) stability ofKJ03 is better than Kl; c) polypropilene combined with silica gel or aluminum foil can be used as packaging material to retain iodine-content during storage; d) the use of iodized brown sugar in "kecap'' and "bum bu pecel" accepted by consumers sensorically; e) iodine stability in "burnbu pecel" is better than in "kecap". During three weeks storages, the decrease of iodine⢠content of"bumbu pecel" iodized with Kl is 36.46 percents, and that iodized with K103 is 11.14 percents. Furthermore, for "kecap'', the iodine-content decrease are 68.89 and 50.23 percents, respectively in "kecap" iodized with Kl and KlOr |
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| Publisher Name | Badan Perencanaan Pembangunan, Penelitian dan Pengembangan Daerah 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/jurnaljateng.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/jurnaljateng/article/view/143/105 |
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| Author | Dr RIFDA NAUFALIN, S.P |
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| File | 1943470.pdf |
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