PENGARUH PERBEDAAN MEDIA DAN WAKTU PENGASINAN PADA PEMBUATAN TELUR ASIN TERHADAP KANDUNGAN IODIUM TELUR

Heru Yuniati, Almasyhuri Almasyhuri

Abstract


Abstract

Background: An adequate intake of iodine cause one of public health problem in Indonesia community. One way to overcome this problem is through the use of iodized salt. The uses of salt in community beside in the cooking of food also use in food preservation such as the salted eggs. Objective: The objective of this study was to observe the iodine content of the salted eggs which proceed by using the iodized salt in different of salting media. Method: In making of salted eggs was performance by using 3 kinds of media. Those were the ash usually used by household for cleaning the cooking utensil, the powder of brick, and just iodized salt. The iodine content of the egg were analyzed every 5 days. Result: The result of observation indicated that the iodine content of the eggs in 5 days incubation was 1.4 ppm for the eggs incubated in the ash of household, whereas for the eggs incubated in the brick powder media only 0.65 ppm. Incubation time affected the penetration of iodine into the duck eggs, and has a significant correlation (p = 0.001).

Keywords: salted egg, iodine, salting media, incubation time.

 

Abstrak

Gangguan kesehatan akibat kekurangan konsumsi iodium merupakan masalah kesehatan masyarakat di Indonesia. Salah satu cara untuk mengatasinya adalah melalui penggunaan garam beriodium. Penggunaan garam selain digunakan pada pemasakan, juga digunakan untuk pengawetan makanan seperti pembuatan telur asin. Tujuan. Mempelajari pengaruh penggunaan garam beriodium terhadap kandungan iodium telur asin dengan menggunakan media yang berbeda. Metode. Pembuatan telur asin dilakukan dengan menggunakan 3 media garam beriodium. Media abu gosok, media serbuk batu bata, dan media air, dengan lama pengasinan selama 20 hari, dan setiap selang 5 hari dilakukan analisis iodium telur. Hasil penelitian menunjukkan bahwa kandungan iodium telur dari media abu gosok pada hari ke lima pengasinan sebesar 1.4 ppm, sementara dalam telur asin dari media serbuk bata hanya 0.65 ppm. Lama pengasinan mempengaruhi penetrasi iodium ke dalam telur itik, dan memiliki korelasi yang signifikan (p= 0.001).

Kata kunci :  telur asin,  iodium, media pengasinan, waktu pengasinan.

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Media Penelitian dan Pengembangan Kesehatan (Media of Health Research & Development, ISSN 0853-9987EISSN 2338-3445) published by National Institute of Health Research and Development, Ministry of Health of Republic of Indonesia
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