Penentuan Kadar Spesi Yodium dalam Garam Beryodium yang Beredar di Pasar dan Bahan Makanan Selama Pemasakan dengan Metode Kromatografi Cair Kinerja Tinggi-Pasangan Ion

Abstract

Background: Iodine deficiency disorders (IDD) is still a major public health problem in several areas of the world, especially in developing countries. The stability of iodine will be influenced by food type, water content and temperature during cooking. The objectivse of the study was to determine iodine species in iodized salt and food. The benefit of the study was expected to answer the controversy problem about iodine losses in iodized salt and foodstuff. Methods: The study method used descriptive design (survey and intake samples, sample preparation and condition of appliance, making of standards solution, and analysis of iodine species), sampling method (purposif), and the analyse design (linear regression equation) , while analysis method was used by ion pair-HPLC. Results: The study revealed that iodine and iodate of iodized salt products fulfilled the requirement containing 30-80 mg kg-1. There different ways of adding iodized salt which were before, during and after cooking resulting highest reduction of iodine content in the first method (68,2%-61,9%) and the lowest in the last method (19,5%). Conclusion: Addition or used of iodized salt into foodstuffs should be after cooking or before serving.