PENURUNAN KADAR FORMALIN PADA BAKSO SAPI DENGAN LARUTAN BELIMBING MANIS (Averrhoa carambola) BERDASARKAN VARIASI KONSENTRASI DAN WAKTU PEREBUSAN

PRADANI, FIFIN, G1C217299 (2018) PENURUNAN KADAR FORMALIN PADA BAKSO SAPI DENGAN LARUTAN BELIMBING MANIS (Averrhoa carambola) BERDASARKAN VARIASI KONSENTRASI DAN WAKTU PEREBUSAN. Undergraduate thesis, Universitas Muhammadiyah Semarang.

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Abstract

Meatballs are foods made from beef, chicken, and fish, and have a distinctive taste and are preferred by the community, have high economic value and nutritional value. Meatballs prone decomposition and often added formalin to its quality. Formalin is an additional ingredient that is prohibited from being used in food because it can cause several diseases and even death. This study aims to reduce levels of formalin in meatballs by using a sweet starfruit solution with a variety of concentration and boiling time. The object of the study was meatballs soaked in 1% formalin for 30 minutes, then reduced the levels of formalin in meatballs with various concentrations of sweet starfruit solution (10%, 15%, and 20% v / v) and variations in boiling time (10, 20, and 30 minutes). Determination of formalin content was determined by spectrophotometric method. The results of the study were optimum wavelength for the determination of the initial and final formalin at 570nm and the optimum stability time at 20 minutes. The highest percentage of formalin reduction was 70.62% obtained in a sweet starfruit 20% v / v solution for 30 minutes boiling. Keywords : Meatballs, Formalin, Sweet Starfruit Solution.

Item Type: Thesis (Undergraduate)
Call Number: 069/D4.ana/I/2019
Contributors Thesis: 1. Dr. Ana Hidayati Mukaromah, M.Si 2. Fandhi Adi Wardoyo, M.Sc
Subjects: R Medicine > Health Analyst
Divisions: Faculty of Nursing and Health > D4 Health Analyst
Depositing User: perpus unimus
Date Deposited: 18 Mar 2019 07:20
Last Modified: 18 Mar 2019 07:20
URI: http://repository.unimus.ac.id/id/eprint/3084

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