Kandungan Gizi Mikro (Besi, Seng), Nitrit dan Formalin pada Daging Sapi dari Pasar Tradisional dan Swalayan

Autor:	Ani Isnawati, Nelis Imanningsih, Winarsih Winarsih, Herni Asih Setyorini, Sukmayati Alegantina, Fitrah Ernawati
Rok vydání:	2018
Předmět:	chemistry.chemical_compound Preservative chemistry Dietary Nitrate Beef sample food and beverages Food science Biology Nitrite Micronutrient Nutritious food Nutrient content
Zdroj:	Jurnal Kefarmasian Indonesia. 8
ISSN:	2354-8770 2085-675X
DOI:	10.22435/jki.v8i1.7950.55-63
Popis:	Beef is a nutritious food to consume due to its nutrient content that needed by human body. The demand for beef increases in certain times, such as in religion event or in the holiday. Special treatment is needed for the slaughter time to ready to consume beef, such as freezing or refrigerating. This research aimed to identify the quality of fresh beef as well as frozen beef in the traditional market and frozen beef in supermarket regarding its content of micronutrient (iron and zinc), preservatives (nitrate), and another dangerous additional food (formaldehyde) in cub roll, upper thighs, and lower thighs of beef. This was a cross-sectional and laboratory observational designed research. The result showed that iron, zinc, and nitrite concentration on fresh beef and frozen beef in traditional market and supermarket on any side of the beef sample was not significantly different (p>0.05). Nitrite concentration was within the permitted level. All beef samples also had not contain formaldehyde.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::45621072cc2520e46822afcbc39e8fb1 https://doi.org/10.22435/jki.v8i1.7950.55-63 Zobrazit plný text záznamu