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All Journal Jurnal Pengolahan Hasil Perikanan Indonesia Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Warta IHP (Warta Industri Hasil Pertanian) Jurnal Ilmiah Rekayasa Pertanian dan Biosistem Jurnal Riset Teknologi Industri Pasundan Food Technology Journal (PFTJ) Composite Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)
Nana Sutisna Achyadi
Teknologi Pangan, Universitas Pasundan
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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KAJIAN CEMARAN LOGAM BERAT TIMBAL DARI KEMASAN KERTAS BEKAS KE DALAM MAKANAN GORENGAN Iis Siti Suwaidah; Nana Sutisna Achyadi; Wisnu Cahyadi
Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research) Vol. 37 No. 2 (2014)
Publisher : Persagi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22435/pgm.v37i2.4018.145-154

Abstract

ABSTRACTThe function of packaging is to protect food from contamination that can disrupt, harm and endanger human health. Packaging material could contain dagerous substances such as lead, that could migrate into the food, and consumed by human. Migration test is intended to ensure food safety by controlling the migration rate of unwanted compounds from the packaging into the food. The purposes of the study were to determine lead metal content migrated from packaging made of waste paper into fried foods and to define the model of migrating reaction and and the rate of release. The method of the study were kinetics reaction method using Arrhenius equation and lead analysis method using Atomic Absorption Spectrophotometer. The results showed that there was a number of metallic lead migrated from simulation packaging paper into the simulation fried foods. Increasing temperature and storage time, correspond to the lead levels leached from the packaging increased and showed a linear relationship between storage time and the release. The realising rate of lead agree with first order of kinetics reaction, the plot of the number of lead released toward time produced a straight-line. The constant (K) of lead releasing rate in average was 4.97 x 10-3 ppm / min with an activation energy (Ea) of 3775.3 cal mol-1K-1.Keywords: lead, used paper packaging, fried foodsABSTRAKFungsi pengemasan pada makanan antara lain untuk melindungi makanan dari kontaminasi yang dapat mengganggu, merugikan dan membahayakan kesehatan manusia. Bahan pengemas dapat mengandung senyawa berbahaya seperti logam berat timbal yang dapat mencemari makanan, dan dikonsumsi oleh manusia. Uji cemaran ditujukan untuk memastikan keamanan makanan dengan cara mengontrol laju masuk senyawa yang tidak dikehendaki dari kemasan ke dalam makanan. Tujuan penelitian adalah untuk menentukan kadar logam timbal yang terikut dari kemasan kertas bekas ke dalam makanan gorengan serta menentukan model reaksi pelepasan dan laju pelepasan. Metode yang digunakan dalam penelitian adalah metode kinetika reaksi melalui persamaan Arrhenius dan metoda analisis penentuan timbal menggunakan Spektrofotometer Serapan Atom. Hasil penelitian menunjukkan bahwa terdapat sejumlah logam timbal yang terlepas atau berpindah dari kemasan kertas simulasi ke dalam makanan gorengan simulasi. Dengan bertambahnya suhu dan waktu penyimpanan, kadar timbal yang terlepas semakin meningkat dan menunjukkan adanya hubungan yang linier antara waktu penyimpanan dengan pelepasan. Laju pelepasan timbal mengikuti kinetika reaksi orde satu, plot antara jumlah pelepasan timbal terhadap waktu penyimpanan diperoleh garis lurus. Konstanta laju pelepasan timbal (K) rerata sebesar 4,97 x 10-3 ppm/menit dengan energi aktivasi (Ea) sebesar 3775,3 kal mol-1K-1. [Penel Gizi Makan 2014, 37(2): 145-154]Kata kunci: timbal, kemasan kertas bekas, makanan gorengan
Pembuatan telur tinggi kalium menggunakan metode dan jenis telur yang berbeda Ibnu Hufail; Nana Sutisna Achyadi; Supli Effendi
Composite : Jurnal Ilmu Pertanian Vol 6 No 1 (2024): Februari
Publisher : University of Insan Cendekia Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37577/composite.v6i1.630

Abstract

The purpose of this research was to determine the characteristics of high potassium eggs based on different methods and types of eggs. The design that used in this research was a Randomized Block Design (RBD) with a factorial pattern on 2×3 with four replication. The experimental design was carried out in one stage, making high potassium eggs based on using different methodes and types of eggs. The different methodes were varied into dressing method (a1) and immersion method (a2). The types of eggs were varied into purebred chicken eggs (b1), duck eggs (b2), and native chicken eggs (b3). The high potassium eggs were analyzed for potassium content, water content, and organoleptic tests for taste and texture. The results of statistical analysis showed that the manufacturing method factor has a significant effect on the high potassium texture. The type of egg factor has a significant effect on water content, potassium content, and organoleptic effects on taste and texture. The interaction between two of then has no real effect. The characteristics of high potassium eggs b1 (purebred chicken eggs): potassium content 0.0191 mg and water content 31.5731%, The characteristics of high potassium eggs b2 (duck eggs) is potassium content 0.0241 mg and water content 37.0951%. The characteristics of high potassium eggs b3 (native chicken eggs) is potassium content 0.0191 mg and water content 34.1851%. The selected sample a2 (the immersion method) with b2 (the duck egg). The characteristics of high potassium eggs a2b2 is potassium content 0.0241 mg, water content 37.0951%, taste 2.8331 (somewhat dislike) and texture 3.871 (somewhat like).
Co-Authors -, Sumarsi Achmat Sarifudin Ade Chandra Iwansyah Ashri Indriati Darin Intan Khairunissa Diki Nanang Surachman Enny Sholichah Fera Nuraudina Fatimah Hari Hariadi, Hari Ibnu Hufail Iis Siti Suwaidah Kusdini, Nenden Nok Afifah Riyanti Ekafitri Septian Bayu Nugraha sriyono, hasnelly Suci Nurfatimah Laili Akbar Supli Effendi Supli Effendi, Supli Sutrisniati, Dwi Wisnu Cahyadi Yellianty Yellianty Yusman Taufik