PRASETYANINGRUM, HERLINA (2004) ANALISA KANDUNGAN BORAKS DALAM MIE AYAM DI KOTA SEMARANG DAN UNGARAN. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

Preview	Text (COVER) 98.70.0102 herlina p - COVER.pdf Download (265kB) | Preview
	Text (BAB I) 98.70.0102 herlina p - BAB I.pdf Restricted to Registered users only Download (354kB)
	Text (BAB II avalible document only in Soegijapranata Catholic University) 98.70.0102 herlina p - BAB II.pdf Restricted to Repository staff only Download (560kB)
	Text (BAB III avalible document only in Soegijapranata Catholic University) 98.70.0102 herlina p - BAB III.pdf Restricted to Repository staff only Download (294kB)
	Text (BAB IV avalible document only in Soegijapranata Catholic University) 98.70.0102 herlina p - BAB IV.pdf Restricted to Repository staff only Download (347kB)
	Text (BAB V) 98.70.0102 herlina p - BAB V.pdf Restricted to Registered users only Download (72kB)
Preview	Text (DAFTAR PUSTAKA) 98.70.0102 herlina p - DAFTAR PUSTAKA.pdf Download (107kB) | Preview
Preview	Text (LAMPIRAN) 98.70.0102 herlina p - LAMPIRAN.pdf Download (792kB) | Preview

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

Actions (login required)

View Item