KEMAMPUAN REAGEN CURCUMAX MENDETEKSI BORAKS DALAM BAKSO YANG DIREBUS
Borax is a harmful chemical to health often used in meatball preservation. Development of practical borax detection equipment is needed. Curcumax reagent, an equipment to detect borax, is developed from previous borax detection equipment with turmeric extract. This study aims to determine accuracy t...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| _version_ | 1826046576849584128 |
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| author | , ERNA DWI ASTUTI , Dr. drh. Widagdo Sri Nugroho, M.P. |
| author_facet | , ERNA DWI ASTUTI , Dr. drh. Widagdo Sri Nugroho, M.P. |
| author_sort | , ERNA DWI ASTUTI |
| collection | UGM |
| description | Borax is a harmful chemical to health often used in meatball preservation.
Development of practical borax detection equipment is needed. Curcumax
reagent, an equipment to detect borax, is developed from previous borax detection
equipment with turmeric extract. This study aims to determine accuracy the sense
of sight and spectrophotometer in detected borax in boiled meatballs and
determine the effect of boiling on the borax concentration in the meatballs.
This study was using meatballs group as a control and another meatballs
group preserved with borax 0,5%, and each meatballs group was boiled in 0, 5, 10
and 15 minutes. Each treatment unit contained five meatballs and the treatment
was repeated three times. Laboratory test to detect borax was done be extracting
meatballs with ethanol 2 parts and put some drops of Curcumax reagent 1 part.
The presence level of borax in the meatballs was known based on the color
change of meatballs became orange. Each treatment unit (contained five
meatballs) percentage change was made to be analyzed. Spectrophotometer was
used to measure the color intensity of meatballs extract. Wave length used on the
spectrophotometer was 570 nm. Data was analyzed with ANOVA and followed
by LSD (Least Significant Difference) analysis.
Borax detection based on sight sense to color change giving an
inconsistence result. Color change measurement based on spectrophotometer was
more accurate. Boiling process can reduce borax consistence in the meatballs.
Curcumax reagent is able to detect borax in the meatballs boiled until 15 minutes. |
| first_indexed | 2024-03-13T22:55:11Z |
| format | Thesis |
| id | oai:generic.eprints.org:121206 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T22:55:11Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1212062016-03-04T08:33:44Z https://repository.ugm.ac.id/121206/ KEMAMPUAN REAGEN CURCUMAX MENDETEKSI BORAKS DALAM BAKSO YANG DIREBUS , ERNA DWI ASTUTI , Dr. drh. Widagdo Sri Nugroho, M.P. ETD Borax is a harmful chemical to health often used in meatball preservation. Development of practical borax detection equipment is needed. Curcumax reagent, an equipment to detect borax, is developed from previous borax detection equipment with turmeric extract. This study aims to determine accuracy the sense of sight and spectrophotometer in detected borax in boiled meatballs and determine the effect of boiling on the borax concentration in the meatballs. This study was using meatballs group as a control and another meatballs group preserved with borax 0,5%, and each meatballs group was boiled in 0, 5, 10 and 15 minutes. Each treatment unit contained five meatballs and the treatment was repeated three times. Laboratory test to detect borax was done be extracting meatballs with ethanol 2 parts and put some drops of Curcumax reagent 1 part. The presence level of borax in the meatballs was known based on the color change of meatballs became orange. Each treatment unit (contained five meatballs) percentage change was made to be analyzed. Spectrophotometer was used to measure the color intensity of meatballs extract. Wave length used on the spectrophotometer was 570 nm. Data was analyzed with ANOVA and followed by LSD (Least Significant Difference) analysis. Borax detection based on sight sense to color change giving an inconsistence result. Color change measurement based on spectrophotometer was more accurate. Boiling process can reduce borax consistence in the meatballs. Curcumax reagent is able to detect borax in the meatballs boiled until 15 minutes. [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , ERNA DWI ASTUTI and , Dr. drh. Widagdo Sri Nugroho, M.P. (2013) KEMAMPUAN REAGEN CURCUMAX MENDETEKSI BORAKS DALAM BAKSO YANG DIREBUS. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=61275 |
| spellingShingle | ETD , ERNA DWI ASTUTI , Dr. drh. Widagdo Sri Nugroho, M.P. KEMAMPUAN REAGEN CURCUMAX MENDETEKSI BORAKS DALAM BAKSO YANG DIREBUS |
| title | KEMAMPUAN REAGEN CURCUMAX MENDETEKSI BORAKS
DALAM BAKSO YANG DIREBUS |
| title_full | KEMAMPUAN REAGEN CURCUMAX MENDETEKSI BORAKS
DALAM BAKSO YANG DIREBUS |
| title_fullStr | KEMAMPUAN REAGEN CURCUMAX MENDETEKSI BORAKS
DALAM BAKSO YANG DIREBUS |
| title_full_unstemmed | KEMAMPUAN REAGEN CURCUMAX MENDETEKSI BORAKS
DALAM BAKSO YANG DIREBUS |
| title_short | KEMAMPUAN REAGEN CURCUMAX MENDETEKSI BORAKS
DALAM BAKSO YANG DIREBUS |
| title_sort | kemampuan reagen curcumax mendeteksi boraks dalam bakso yang direbus |
| topic | ETD |
| work_keys_str_mv | AT ernadwiastuti kemampuanreagencurcumaxmendeteksiboraksdalambaksoyangdirebus AT drdrhwidagdosrinugrohomp kemampuanreagencurcumaxmendeteksiboraksdalambaksoyangdirebus |