FORTIFIKASI I ODIUM DALAM GULA KELAPA DAN KESTABILAN'NYA DALAM PROD UK PANGAN

Iodine Fortification of Brown Sugar and Its Stability ill Food Product

Abstract

Iodine fortification  of brown sugar is an effort to improve variation ofiodized foods in preventing iodine deficiency disorders in Indonesia. This research  aimed to: a) study the effect of fortification time(iodine  addition) in iodized brown sugar processing on iodine retention  in product; b) deter• mine the source ofiodine that suitable for iodine fortification ofbrown sugar; c) study the packaging type that can retain  iodine stability  of iodized  brown sugar during storage;  d) study the effect of iodized brown sugar usage in making of"kecap" (soy sauce) and "bumbu pecel" on product accep• tance according to sensory perception; e) study the effect of shelflife on iodine stability of'iodized "kecap"  and "bumbu pecel". Results of this research showed that: a) fortifican (iodine) addition  at 115  c cooking temperature produced  iodized brown sugar with iodine-content  higher than at cooking  temperature of 11 O "C; b) stability ofKJ03  is better than Kl; c) polypropilene combined with silica gel or aluminum foil can be used as packaging  material  to retain iodine-content  during storage; d) the use of iodized brown sugar  in "kecap'' and "bum bu pecel" accepted by consumers   sensorically;    e) iodine stability  in "burnbu pecel" is better than in "kecap".  During three weeks storages,  the decrease of iodine• content of"bumbu pecel" iodized with Kl is 36.46 percents,  and that iodized  with K103   is 11.14 percents.  Furthermore, for "kecap'', the iodine-content  decrease are 68.89  and 50.23  percents, respectively in "kecap" iodized with Kl and KlOr