Analisa kadar Nitrit dalam mCorned Beef dengan metode Gries-Illosvay secara spektofotometri UV-VIS

Widyastuti , E. (1998) Analisa kadar Nitrit dalam mCorned Beef dengan metode Gries-Illosvay secara spektofotometri UV-VIS. Undergraduate thesis, FMIPA UNDIP.

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Abstract

Daging kuring mengandung natrium nitrit yang berfungsi sebagai bahan yang dapat menghambat pertumbuhan bakteri dan mengembangkan warna merah terang pada daging. Nitrit bersi¬fat toksik bila dikonsumsi dalam jumlah berlebihan, sehingga pemakaiannya dibatasi yaitu kurang dari 200 ppm. Telah dilakukan analisa kadar nitrit dengan metode Griess-Illosvay secara spektrofotometri UV-VIS. Metode ini didasarkan pada reaksi diazotasi asam sulfanilat oleh nitrit dalam keadaan asam yang diikuti reaksi kopling dengan a-naftilamin membentuk senyawa azo berwarna merah-ungu. Pe¬ngukuran terhadap larutan nitrit standar memberikan serapan optimum pada panjang gelombang 525 nm, pada pH larutan senyawa azo 2,27, setelah 35 menit reaksi kopling dan akan stabil sampai 150 menit. Analisa terhadap 2 merk corned beef memberikan hasil kadar nitrit dalam sampel A,B,C (merk I) dan dalam sampel D, E, F (merk II) berturut-turut adalah 28,70 ppm, 27,30 ppm, 26,20 ppm, 5,60 ppm, 4,84 ppm dan 3,70 ppm. Hasil analisa menunjukkan bahwa kadar nitrit dalam dua produk corned beef tersebut memenuhi standar. Cured meat contain sodium nitrite that act as a bacteriostatic and color fixation agent. Nitrite compound is toxic in excess amount, so that the use was limited less than 200 ppm. Spectrophotometrical determination of nitrite by mean of Griess-Illosvay method had been done_ The method of determination depend on diazotization and coupling reaction. In acid solution the sulfanilic acid react with nitrites to form diazonium salt which will couple with a-naftilamin to form a reddish purple azo dye. The azo compound give optimum absorption at 525 nm, under condition of pH = 2.27, required 35 minutes for full color appearance, and would be stable for 150 minutes of time. Experiment result showed that the nitrite content in corned beef from samples A, B, C (merck I) and D, E, F (merck II) respectively are 28.70 ppm, 27.30 ppm, 26.20 ppm, 5.60 ppm, 4.84 ppm, 3.70 ppm. Experiment result showed that nitrite content,in both of samples correspond to standard.

Item Type:Thesis (Undergraduate)
Subjects:Q Science > QD Chemistry
Divisions:Faculty of Science and Mathematics > Department of Chemistry
ID Code:30716
Deposited By:Mr UPT Perpus 1
Deposited On:04 Nov 2011 15:28
Last Modified:04 Nov 2011 15:28

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