PENGARUH KOMBINASI MEDIA DAN KONSENTRASI IODIUM

PADA DUA JENIS GARAM (NaCL DAN KCL) TERHADAP KADAR IODIUM DAN
KUALITAS SENSORIS TELUR ASIN
Candra Puspitasari
H!"##$
Program Studi Ilmu dan Teknologi Pangan
Fakultas Pertanian Universitas Sebelas Maret Surakarta
RINGKASAN
Iodium berfungsi untuk mengatur pertumbuhan dan perkembangan manusia, termasuk
kecerdasan mulai dari janin sampai dewasa !asil "encana #ksi $asional %esinambungan
Penanggulangan &#%I '())*+, &angguan #kibat %ekurangan Iodium '&#%I+ di Indonesia
masih menjadi salah satu masalah kesehatan ,ang serius dan berdampak sangat besar terhadap
kelangsungan hidup dan kualitas sumber da,a manusia Salah satu sumber iodium ,ang menjadi
program dalam penanggulangan &#%I adalah garam ,ang difortifikasi dengan iodium &aram
biasa dipakai dalam proses pengawetan telur asin Menurut -ikanastri '()).+, telur ,ang
diasinkan dengan garam beriodium mengalami peningkatan kandungan iodium, sehingga dapat
sebagai bahan makanan sumber iodium Menurut /ahro '011.+, iodium dalam garam ,ang
ditambahkan dalam makanan dan telah melalui proses pengolahan akan mengalami kerusakan
Sehingga fortifikasi garam juga ditekankan pada konsentrasi iodium ,ang ditambahkan Menurut
2uniati '()0(+, media campuran abu gosok dan bata merah adalah ,ang terbaik karena penetrasi
iodium paling cepat &aram $a3l diketahui mampu menaikkan tekanan darah maka perlu
digunakan alternatif garam %3l ,ang aman bagi penderita hipertensi Sehingga perlu dilakukan
penelitian pengaruh jenis garam ,aitu $a3l dan %3l dengan media abu gosok dan bata merah
terhadap kadar iodium dan kualitas sensoris pada telur asin
Tujuan dari penelitian ini adalah mengetahui pengaruh kombinasi jenis media dan
konsentrasi iodium dalam garam $a3l4%3l terhadap total iodium dan kualitas sensoris telur asin
Penentuan kualitas sensoris menggunakan uji kesukaan ,ang meliputi parameter penampakan,
aroma, rasa, tekstur dan overall.Total iodium 'I(+ telur asin diperoleh dengan metode
spektrofotometri "ancangan penelitian ini adalah "ancangan #cak 5engkap dengan satu faktor
,ang terdiri atas 6 taraf perlakuan !asil pengujian kadar iodium dan uji sensoris dianalisis
menggunakan one way #$78# untuk masing9masing faktor, jika terdapat perbedaan maka
dilanjutkan dengan uji beda n,ata Duncan Multiple Range Test '/M"T+ pada tingkat
signifikansi 1: ; '< = : ;+
!asil penelitian menunjukkan bahwa jenis media ,aitu abu gosok dan bata merah dan
konsentrasi iodium dalam garam $a3l dan garam %3l berpengaruh terhadap total iodium telur
asin Semakin tinggi konsentrasi %I7> dalam garam maka semakin tinggi nilai total iodium 'I(+
dalam telur asin Peningkatan nilai total iodium pada media abu gosok lebih tinggi daripada telur
asin ,ang menggunakan media bata merahTelur asin dengan penetrasi iodium tertinggi pada
penggunaan garam $a3l dan garam %3l terdapat pada telur dengan media abu gosok dan
konsentrasi iodium dalam garam sebesar ?: ppm Penambahan konsentrasi iodium dalam garam
tidak berpengaruh pada penampakan, aroma, rasa, tekstur, dan overall %ualitas sensoris telur
asin dengan perlakuan sama9sama disukai panelis dibandingkan dengan telur asin kontrol
Kata Kun%i & Iodium, %I7>, I(, Telur #sin, &#%I,&aram $a3l, &aram %3l
THE INFLUENCE OF COMBINED MEDIA AND IODINE CONCENTRATION IN TWO
KINDS OF SALT (NaCL AND KCL)
TO THE IODINE CONTENT AND SENSORY QUALITY
OF SALTED EGGS
Candra Puspitasari
H!"##$
/epartement of Food Science and Technolog,
Facult, of #griculture Sebelas Maret Universit, Surakarta
SUMMAR'
Iodine is used to control the growth and development of the human bod,, including its
intelligence of fetus began to adulthood The result of the $ational #ction Plan for Sustainable
"esponse I// '())*+, Iodine deficienc, disorders 'I//+ in Indonesia is one of the serious health
problems and has a profound effect on the survival and @ualit, of human resources 7ne of
iodine9source which becomes a program to overcome I// is fortif,ing salt with iodine Salt is
usuall, used in the pickling process of salted eggs #ccording to -ikanastri '()).+, eggs which
were marinated with iodiAed salt increased in iodine content, so it can be used as source of
iodiAed food #ccording to /ahro '011.+, iodine in salt which added in processed food will be
damaged( so fortified salt is concerned on the concentration of the iodine added #ccording
2uniati '()0(+, ash and red brick miBture are the best medium because of the rapid penetration of
iodine $a3l salt can increase blood pressure, so it is necessar, to use alternative salt, that is
%35 salt which is safe for people with h,pertension Cased on the reviews above, the stud, of
the effects of $a3l salt and %3l salt with ash and red brick medium on the iodine content and
sensor, @ualit, of the salted egg is needed much
The purpose of this stud, is to determine the effect on the combination of media t,pe and
concentration of iodine in $a3l salt 4 %3l salt to total iodine and sensor, @ualit, of salted egg
To determine the sensor, @ualit, of salted eggs, the writer used hedonic test including
parameters of appearance, aroma, flavor, teBture and overall Total iodine 'I(+ of salted eggs was
obtained b, spectrophotometric method The design of this stud, was a 3omplete "andomiAed
/esign with one factor consists of 6 treatments The test results of iodine content and sensor,
@ualit, test were anal,Aed using one9wa, #$78# for each factor If there is a difference anal,sis
then continued using /uncan Multiple "ange Test '/M"T+ at 1:; significance level '< = :;+
The results showed that both t,pe of media 'ash and red brick+( and the concentration of
iodine in the $a3l salt and %3l salt effected on the total iodine of salted eggs The higher the salt
concentration of %I7>, the higher value of total iodine 'I(+ in salted eggs The increasing of total
value of iodine in salted eggs using ash media was higher than salted eggs using red brick media
Salted eggs with the highest iodine penetration of $a3l salt and %3l salt contained in the eggs
which used medium ash, with ?: ppm concentration of iodine in salt The addition of iodine in
salt concentration had no effects on the appearance, aroma, flavor, teBture, and overall Panelist
favored more in sensor, @ualit, of treated salted eggs than controlled salted eggs
K)*+,rds & Iodine, %I7>, I(, Salted Dgg, Iodine /eficienc, /isorder 'I//+, $a3l, %3l