?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.relation=http%3A%2F%2Fwww.badankebijakan.kemkes.go.id%2Frepositori%2Fid%2Feprint%2F1808%2F&rft.title=Pengujian+Netralisasi+Sifat+Reaktif+Bumbu+dalam+Garam+Beryodium+dengan+Bahan+Tambahan+Makanan&rft.creator=Purawisastra%2C+Suryana&rft.subject=QV+270-285+Water.+Electrolytes&rft.description=Background%3A+The+potassiumiodate+of+the+iodized+salt+in+the+mixture+with+some+spices+is+bind+in+the+form+of+the+compounds%2C+which+are+not+available+for+the+determination+of+the+iodine+by+the+chemical+method.+This+is+due+to+the+reactivity+of+susbtances+contained+in+spices%2C+such+as+capsaicin+in+the+chilli%2C+and+piperine+in+the+paprika%2C+which+are+responsible+for+the+spiciness+of+the+spices.+++++++Although+it+hasn't+been+studied%2C+the+configuration+of+the+potassiumiodate+in+the+spices+is+probably+also+not+available+for+the+human+consumption.+Whereas+the+supplementation+of+iodized+salt+to+recover+the+iodine+deficiency+is+effective.+The+food+additives+mostly+are+the+chemical+substances%2C+which+have+properties+to+keep+or+increase+the+quality+of+food.++++++Objectives%3A+The+study+was+performed+to+investigate+the+effect+of+food+additives+to+the+reactivity+of+spices+to+the+potassiumiodate+of+iodized+salt.++++++Material+and+Methods%3A+The+food+additive+was+added+to+the+iodized+salt%2C+and+then+mixed+with+the+spice.+Dissolved+by+the+water+in+certain+volume%2C+filtered%2C+and+then+determined+the+potassiumiodate+content+of+the+filtrate+by+the+Yodometric+method.+The+potassiumiodate+content+of+the+filtrate+was+compared+with+the+potassiumiodate+content+of+the+salt.+++++++The+result+of+percent+comparison+is+the+recovery+of+potassiumiodate+when+mixed+with+food+additive+and+spice.+The+recovery+of+potassiumiodate+was+done+for+the+different+potassiumiodate+content+of+iodized+salt.+The+study+was+using+CaCO3%2C+KH2PO4%2C+MgSO4%2C+Na2CO3%2C+NaHPO4%2C+K-citrate%2C+benzoat+acid%2C+dan+Na-benzoat+as+food+additives%2C+and+the+red+chilli%2C+hot+chilli%2C+pepper+and+coriander.++++++Results%3A+The+reactivity+of+the+pepper+and+coriander+to+the+potassiumiodate+of+the+iodized+salt+could+be+netralized+by+the+addition+of+CaCO3%2C+KH2PO4%2C+MgSO4%2C+Na2CO3%2C+NaHPO4%2C+K-citrate%2C+benzoic+acid%2C+dan+Na-benzoic.+But+for+the+red+chilli+and+hot+chilli+were+not+all+of+them%2C+these+were+for+CaCO3+K-citrate%2C+and+benzoic+acid.+It+was+shown+by+the+value+of+recovery+of+potassiumiodate+contents+of+the+iodized+salt.+The+netralization+properties+of+food+addives+were+increased+by+the+increasing+of+the+potassiumiodate+content+of+the+iodized+salt.++++++Conclusions%3A+The+addition+of+some+food+additives+into+the+iodized+salt+is+able+to+prevent+the+iodate+content+of+the+salt+from+the+reactivity+of+subtances+in+the+spice.+The+addition+of+food+additives+also+can+pick+up+moisture+of+salt+resulting+preventation+of+the+salt+particles+clumping+together+and+so+keep+the+product+free+flowing.&rft.publisher=Center+for+Research+and+Development+of+Nutrition+and+Food%2C+NIHRD&rft.date=2002&rft.type=Monograph&rft.type=NonPeerReviewed&rft.identifier=++Purawisastra%2C+Suryana++(2002)+Pengujian+Netralisasi+Sifat+Reaktif+Bumbu+dalam+Garam+Beryodium+dengan+Bahan+Tambahan+Makanan.++Project+Report.+Center+for+Research+and+Development+of+Nutrition+and+Food%2C+NIHRD.+++++