The Effect of Boiling Time on the Concentration of Nitrite in Sausages

Abstract

Background : Nitrite is often used as a preservative as well as curing to brighten foods made from raw

meat such as sausages. Excessive use of nitrite can cause symptomatic methemoglobin, tumors to cancer in

humans. One method that can be used to reduce nitrate levels in sausages is by boiling.

Aim : The study aimed to determine the effect of boiling time on the nitrite content of sausages.

Material and Method : This type of research is an experiment with a one group

pretest-posttest design. The research material is sausages obtained from distributors, Banjarbaru. The

research material treatment was carried out by boiling sausages with distilled water for 5, 10, 15, 20, and 25

minutes at 80-90o C.

Results : There was a decrease in the level of nitrite in sausage after boiling, which is consecutive at 1.44

ppm (5 min); 1.17 ppm (10 minutes); 0.98 ppm (15 minutes); 0.83 ppm (20 minutes) and 0.7 ppm (25 min).

The linear regression test found that R square was 0.574 or 57.4%.

Conclusion : Meat sausage boiling process can lower nitrite levels in sausages, the longer the boiling process

is increasing the amount of nitrite being eliminated from the sausage with the highest number of boiling for

25 minutes there is a decrease of 70%.