| dc.description.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% | en_US |
