PENURUNAN KADAR KLORIN PADA TAHU PUTIH DI DAERAH PASAR GRESIK MENGGUNAKAN ASAM ASKORBAT

Tofu is a food made from soybeans that is fermented and taken in saris. As the efforts of increasing product profits know, manufacturers add harmful food additives on white tofu, such as chlorine. Chlorine added in the tofu that tofu it is not easily destroyed, the tofu’s colors whiter and attractive. Chlorine is a chemical that is commonly used as a disinfectant. The purpose of this research is to know ascorbic acid can lower chlorine levels in the tofu effectively. The method in this study is the titration of iodometry. Iodometry is an indirect titration and is used to establish compounds that have greater oxidation potential than the systems of oxidizing compounds. Ascorbic acid is also called vitamin C, ascorbic acid can neutralize chlorine. Results in this study of 4 sampels used there is 1 positive sample there is chlorine and can be lowered its chlorine levels with ascorbic acid 0,1% and repeated repetition 3 times. Thus, ascorbic acid can lower the levels of chlorine in white tofu.

Keywoards: Tofu, chlorine, iodometry, ascorbic