UJI PENAMBAHAN GARAM DAN KEJU TERHADAP PENURUNAN KADAR KALSIUM OKSALAT PADA SUSU KEDELAI DENGAN METODE PERMANGANOMETRI

Anik Eko Novitasari, Rully Hasan Iswanda

Sari


Content of soymilk is, protein, and calcium. However, soymilk contains calcium oxalate. If consumed continously, will settle to cause kidney stone disease. This study aims to reduce levels of oxalate in soymilk through several ways, namely by adding salt and cheese with analysts permanganometry method. The study was conducted at the  Chemistry Laboratory of the Analysts of Health Delima Husada Gresik in June 2019. Based on the results of research and statistical tests on the addition of salt showed a decrease in levels of calcium oxalate after the addition of significant salt. Can be seen at the p value of 0.016 (<0.05) and the t value of -6.576 which means there are differences in calcium levels after adding salt. While the addition of cheese showed a decrease in calcium oxalate levels after the addition  not significant. It can be seen at the p value of 0.205 (> 0.05) and the t value of -7.505 which means there are differences in calcium levels after adding cheese. It is hoped that this research will be useful for the community to be able to obtain the efficacy of soy milk more optimally and reduce the risk of continuous consumption.

Referensi


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