The Effect of Boiling Time on the Concentration of Nitrite in Sausages

Authors

  • Nurlailah1 , Dinna Rakhmina1 , Badar Ruddin2 , Anny Thuraidah1

DOI:

https://doi.org/10.37506/ijfmt.v14i3.10554

Keywords:

Sausage, nitrite level, boiling time

Abstract

Background : Nitrite is often used as a preservative as well as curing to brighten foods made from raw

meat such as sausages. Excessive use of nitrite can cause symptomatic methemoglobin, tumors to cancer in

humans. One method that can be used to reduce nitrate levels in sausages is by boiling.

Aim : The study aimed to determine the effect of boiling time on the nitrite content of sausages.

Material and Method : This type of research is an experiment with a one group

pretest-posttest design. The research material is sausages obtained from distributors, Banjarbaru. The

research material treatment was carried out by boiling sausages with distilled water for 5, 10, 15, 20, and 25

minutes at 80-90o C.

Results : There was a decrease in the level of nitrite in sausage after boiling, which is consecutive at 1.44

ppm (5 min); 1.17 ppm (10 minutes); 0.98 ppm (15 minutes); 0.83 ppm (20 minutes) and 0.7 ppm (25 min).

The linear regression test found that R square was 0.574 or 57.4%.

Conclusion : Meat sausage boiling process can lower nitrite levels in sausages, the longer the boiling process

is increasing the amount of nitrite being eliminated from the sausage with the highest number of boiling for

25 minutes there is a decrease of 70%.

Author Biography

Nurlailah1 , Dinna Rakhmina1 , Badar Ruddin2 , Anny Thuraidah1

1 Lecturer, Medical Laboratory Technology Poltekkes Kemenkes Banjarmasin, Indonesia, 2Tutor, Medical

Laboratory Technology Poltekkes Kemenkes Banjarmasin, Indonesia

Published

2020-07-30

How to Cite

Nurlailah1 , Dinna Rakhmina1 , Badar Ruddin2 , Anny Thuraidah1. (2020). The Effect of Boiling Time on the Concentration of Nitrite in Sausages. Indian Journal of Forensic Medicine & Toxicology, 14(3), 1235-1240. https://doi.org/10.37506/ijfmt.v14i3.10554