PRASETYANINGRUM, HERLINA (2004) ANALISA KANDUNGAN BORAKS DALAM MIE AYAM DI KOTA SEMARANG DAN UNGARAN. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.
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Abstract
Noodle is one kind or most popular food products in the world. Noodle can be categorized as a perishable food, hence many noodle producers usually add food additive to preserve this product during processing. One kind of preservatives that often be added is borax. If people consume food, which is content with borax, it will pose a healthy risk for the consumers. The aims of this study are to analyze borax content in noodles from several suppliers and to evaluate consumption risk of noodle from Semarang and Ungaran. Noodle samples were collected from five suppliers from Semarang and Ungaran every week for three weeks respecttvely. Borax contents were analyzed using titration method based on SNI 01 - 2358 - 191, UDC. 546. 33. 273 : 664 from fresh noodles, cooked noodles ana noodle's gravy. The result s owed that borax content in noodle samples from seyeral suppliers has significant differences (p<0.05). There is decreasing of bora~ content from fresh noodle to cooked noodle and noodle's gravy. The percentage reducfon from fresh to cooked noodles is about 45-53%. While the percentage reduction from fresh noodles to noodle's gravy is 83-920/0. TJ1e highest and the lowest total maximum consunlption of noodles for men are found i noodle frOlTI Ungaran (34 .~ 1 g/week) and Pelombokan (26.25 g/week) respectively. B 1t the highest and the lowest total maximum consumpti<Dn for women are found In noodle from Gayamsari (33.89 glweek) and Pelombokan (122 g/week) respectively
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Processing |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs Christiana Sundari |
| Date Deposited: | 10 Feb 2016 08:08 |
| Last Modified: | 10 Feb 2016 08:08 |
| URI: | http://repository.unika.ac.id/id/eprint/7602 |
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