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All Journal Jurnal Farmasi Higea
Yuli Anita
Sekolah Tinggi Ilmu Farmasi (STIFARM) Padang
Medicine & Pharmacology

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Analisa Protein dan Zat Pengawet (Nitrat dan Nitrit) Dalam Sosis Daging Sapi Siap Saji Roslinda Rasyid; Yuli Anita; Krisyanella Krisyanella
Jurnal Farmasi Higea Vol 2, No 2 (2010)
Publisher : STIFARM Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (47.016 KB) | DOI: 10.52689/higea.v2i2.18

Abstract

A Qualitative analysis of nitrite and nitrate preservative and analysis of protein content in sausage fast food foundedin some markets in Padang has been done. The preservative in samples were extracted by mixing with water, and then identified by colour reaction. Analysis of preservative in samples was compared with standard preservative substance. From the identification, all samples contain preservative agent, nitrite and nitrate. Micro Kjehdahl method used to analysed protein in samples. The result showed that from each samples contained. Protein content 16.5% for samples A; 17.6% for samples B and 8.31% for samples C.
Co-Authors Krisyanella Krisyanella Roslinda Rasyid