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Chapter III
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Review
– Analisis Bahan Kimia dalam Makanan dan
Minuman
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This Chapter
– Analisis Cemaran Mikroba dan Kimia dalam
Makanan dan Minuman
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Cemaran Kimia
• Tidak sengaja ditambahkan
• Sengaja ditambahkan bahan aditif
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Bahan Aditif
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Singkong sianida
Jengkol kristal asam jengkolat dalam air seni
Residu Kemasan plastic monomer: vinilklorida,
akrilonitril
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Bahan aditif
Bahan toksik
Rekondisi
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Analisis Kualitatif
Boraks :
– Mie, bakso, lontong, kerupuk
– Tekstur kenyal
– Kunyit + boraks merah coklat
Formalin :
– Tahu, mie, ikan asin,
– Tekstur kenyal
– KMnO4 + formalin warna berubah
Rhodamin :
– Kerupuk, jajanan pasar, terasi
– Warna mencolok
– Zn thiosianat + rhodamin ungu
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Analisis Kuantitatif
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