Detail Inovasi Perguruan Tinggi


Tema: Effects of Length of Storage, Relative Humidity (RH) and Temperature On the Stability of lodized Salt
Judul: Effects of Length of Storage, Relative Humidity (RH) and Temperature On the Stability of lodized Salt
Perguruan Tinggi: Universitas Pasundan
Jenis/sdm: dosen/0403106702

Tahun: 2010

 Iodine deficiency disorders (IDD) is still a major public health problem in several 
areas of the world. especially in developing countries. The problem of iodine decrease or 
loss in iodized salt and food-stuff during processing is still the a controversial issue, among 
public, functionary, even the scientist. The stability of iodine is influenced by the food type, 
water content and cooking temperature. The objective of this research was to determine the 
effects of length of storage, relative humidity (RH) and temperature on the stability of iodized 
salt. Analysis of iodium was performed using Ion Pair High Performance Liquid 
Chromatography (HPLC). The rate of iodine decrease was influenced by salt origin, 
temperature, packaging materials and RH during storage