Penentuan Kadar Nacl Dan Kadar H2o Dalam Margarin Dengan Metode Titrasi Argentometri

Abstract

NaCl parameters were measured using titration argentometry method while H2O parameter was measured using a method of heating on the Hot Plate. The results of measurements of NaCl and H2O content expressed in percent (%). The analysis of the results can be seen that for the levels of NaCl in the Eifel Tower Cream margarine at 1.8823%, 1.8371% and 1.8848%, for levels of Margarine Cream Partners of 1.9681%, 1.9562%, and 1.9322%, and for levels of Belawan Palvita Margarine 1.9962%, 1.9357% and 1.9977%. As for the content of H2O in the Eifel Tower Cream margarine by 21.6882%, 21.8601% and 21.6802%, for Margarine Cream Partners levels of 20.0259%, 20.0481% and 20.0845%, and for Margarine levels of Palvita Belawan at 21.6693% , 21.8518%, and 21.7416%. From the results obtained levels of NaCl and H2O content in the margarine is in compliance with International Quality Standard is 1.8 to 2.1% and 20-22%