Pengujian Netralisasi Sifat Reaktif Bumbu dalam Garam Beryodium dengan Bahan Tambahan Makanan

Purawisastra, Suryana (2002) Pengujian Netralisasi Sifat Reaktif Bumbu dalam Garam Beryodium dengan Bahan Tambahan Makanan. Project Report. Center for Research and Development of Nutrition and Food, NIHRD.

Abstract

Background: The potassiumiodate of the iodized salt in the mixture with some spices is bind in the form of the compounds, which are not available for the determination of the iodine by the chemical method. This is due to the reactivity of susbtances contained in spices, such as capsaicin in the chilli, and piperine in the paprika, which are responsible for the spiciness of the spices. Although it hasn't been studied, the configuration of the potassiumiodate in the spices is probably also not available for the human consumption. Whereas the supplementation of iodized salt to recover the iodine deficiency is effective. The food additives mostly are the chemical substances, which have properties to keep or increase the quality of food. Objectives: The study was performed to investigate the effect of food additives to the reactivity of spices to the potassiumiodate of iodized salt. Material and Methods: The food additive was added to the iodized salt, and then mixed with the spice. Dissolved by the water in certain volume, filtered, and then determined the potassiumiodate content of the filtrate by the Yodometric method. The potassiumiodate content of the filtrate was compared with the potassiumiodate content of the salt. The result of percent comparison is the recovery of potassiumiodate when mixed with food additive and spice. The recovery of potassiumiodate was done for the different potassiumiodate content of iodized salt. The study was using CaCO3, KH2PO4, MgSO4, Na2CO3, NaHPO4, K-citrate, benzoat acid, dan Na-benzoat as food additives, and the red chilli, hot chilli, pepper and coriander. Results: The reactivity of the pepper and coriander to the potassiumiodate of the iodized salt could be netralized by the addition of CaCO3, KH2PO4, MgSO4, Na2CO3, NaHPO4, K-citrate, benzoic acid, dan Na-benzoic. But for the red chilli and hot chilli were not all of them, these were for CaCO3 K-citrate, and benzoic acid. It was shown by the value of recovery of potassiumiodate contents of the iodized salt. The netralization properties of food addives were increased by the increasing of the potassiumiodate content of the iodized salt. Conclusions: The addition of some food additives into the iodized salt is able to prevent the iodate content of the salt from the reactivity of subtances in the spice. The addition of food additives also can pick up moisture of salt resulting preventation of the salt particles clumping together and so keep the product free flowing.

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