Muhdam, Afif (2009) IDENTIFIKASI KANDUNGAN NATRIUM BENZOAT PADA SAOS DAN KECAP DI PEDAGANG DAN WARUNG SEKITAR KAMPUS III UNIVERSITAS MUHAMMADIYAH MALANG. Other thesis, University of Muhammadiyah Malang.
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Sauce and soy sauce are flavor enhancers that almost everyone likes, specially university students. It is because University students like to snack cilok, bakso (meatball), and mie ayam (chicken noodle), etc. Natrium benzoate usage in sauce and soy sauce has been determined by the government; with maximum limit for soy sauce is 600 mg/kg, while for sauce, the maximum lmit is 1.000 mg/kg (Vadhana, 2007). Aim peneliatian this identify there not it increasing natrium benzoate that over do in tradesman and cafe around campus III University of Muhammadiyah Malang and to detect increasing influence natrium benzoate towards sauce quality and soybean sauce. This research was conducted on November 2008 to February 2009 at agricultural product laboratory University of Muhammadiyah Malang. The research method used was RAL (Rencangan Acak Lengkap_complete random design) with three repetitions. The sampling technique was purposive sampling toward the merchants and small shops around campus III of University of Muhammadiyah Malang. Parameters observed were water-level, pH value, color intensity, vitamin C; natrium benzoate content identification and its level determination. The result of laboratory analysis showed that six merchants and small shops used sauce and soy sauce as flavor enhancers (100%) which contained excessive natrium benzoate preservative (with maximum limit is 600 mg/kg for soy sauce,and 1.000 mg/kg for sauce). Natrium benzoate sauce concertration usage ranged from 38.964,739 to 326.612,595 mg/kg, while soy sauce usage ranged from 101.636,986 to 326.614,595 mg/kg. The intensity of sauce color brightness level (L) was 34,9 to 46,0 while soy sauce was 25,9 to 27,0. As for the sauce redness level (a+), it ranged from 7,0 to 20,4; while for the soy sauce, it ranged from 0,1 to 0,3. For the sauce yellowness level (b+), it ranged from 8,1 to 21,1; while for the soy sauce, it ranged from 1,4 to 8,0.
|Item Type:||Thesis (Other)|
|Subjects:||T Technology > T Technology (General)|
|Divisions:||Faculty of Agriculture & Animal Husbandry > Department of Agrotechnology|
|Depositing User:||Anggit Aldila|
|Date Deposited:||20 Jun 2012 04:10|
|Last Modified:||20 Jun 2012 04:10|
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