PERBEDAAN KADAR KIO3 TELUR ASIN BERDASARKAN METODE DAN LAMA PEMASAKAN

CHOLIK, INTAN NABIELA, G2B013020 (2017) PERBEDAAN KADAR KIO3 TELUR ASIN BERDASARKAN METODE DAN LAMA PEMASAKAN. Sarjana (S1/D4) thesis, Universitas Muhammadiyah Semarang.

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Abstract

Background: Salted eggs were foods that use iodine fortified salt because in the process of making salted eggs there is the process of salting or preserving with the addition of salt containing iodine and other components. The iodine component will undergo changes during processing, distribution and storage. Along with the development of time, salted egg processing not only in boiled but also in the oven. The purpose of this research was to know the difference of KIO3 salted egg level based on the method and time of cooking. Research Method : Research was done by experimental design. Using 48 duck eggs to make salted egg which were then processed by way of oven and boiled with treatment time about 15 minutes, 30 minutes, 45 minutes and 60 minutes. Before the first treatment the eggs were boiled for 30 minutes. Then tested KIO3 level using Iodometri test, performed duplo test and repeated for 3 times testing. Statistical analysis using different Anova Factorial test to know difference of processing method and cooking time to KIO3 level in salted egg. Research Result: There was no difference in KIO3 level in the cooking method of salted eggs, whereas there was a difference in KIO3 level on the time of cooking of salted eggs. Conclusion: The best processing of salted egg with a cooking time of 15 minutes before the treatment was boiled for 30 minutes. Keywords: Iodine, Salted Egg, Roasting, Boiling, Time of Cooking

Item Type: Thesis (Sarjana (S1/D4))
Contributors Thesis: 025/S1.GIZI/II/2018
Subjects: Q Science > Q Science (General)
Divisions: Faculty of Nursing and Health > S1 Nutrition
Depositing User: perpus unimus
Date Deposited: 19 Oct 2017 07:39
Last Modified: 11 Apr 2018 02:24
URI: http://repository.unimus.ac.id/id/eprint/764

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