Abstract
Background: Sausage was a snack with raw meat, crushed meat preserved by salting. Nitrate and nitrite salt is one of the preservatives used in meat preservation process to obtain good color and prevent microbial growth. Nitrite as a preservative permitted its use, but keep in mind its use in food in order not to exceed the limits, so it does not negatively impact human health. Permenkes Republic of. 1168/Menkes/Per/X/1999 about food additives limit the maximum use of the preservative nitrite in processed meat product that is equal to 125 mg / kg. Excessive consumption of nitrite can cause harm to the wearer, whether they are direct, ie poisoning, or who are indirect, ie nitrites are carcinogenic. The purpose of this study to determine the content of nitrite in sausages at sausage distributor in the city of Yogyakarta in 2011. Method: The study was descriptive research laboratory test. The object of this study were 5 brand sausage sausage found in a different distributor. Nitrite content analysis conducted by two stages of testing, the test qualitative and quantitative test. Qualitative test performed to determine whether there is content of nitrite in sausages by using reagents sulfanilat acid-?- naftilamina, while the quantitative tests conducted to determine the levels of nitrite contained in the sausage with a spectrophotometer. Data analysis results of research done descriptively and are presented in table and narrative. Results: The study of five brands of sausage on the distributor in the city of Yogyakarta shows that all brands of sausage samples containing nitrite with nitrite levels varied. Conclusion: Of the 5 brands of sausage samples studied, the results showed that one sample had higher levels of nitrite that does not meet the requirements under Decree No. Permenkes. 1168/Menkes/Per/X/1999, namely the brand sausage sample E with higher levels of nitrite of 211.294 mg / kg. Keywords: Analysis, sausage, nitrite
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