eprintid: 7894
rev_number: 8
eprint_status: archive
userid: 8
dir: disk0/00/00/78/94
datestamp: 2013-05-28 14:55:14
lastmod: 2013-05-28 14:55:14
status_changed: 2013-05-28 14:55:14
type: article
metadata_visibility: show
creators_name: SUSY , YUNITA PRABAWATI  
title: ASPEK KIMIAWI RACUN AFIATOKSIN DALAM BAHAN PANGAN DAN PENCEGAHANNYA
ispublished: pub
subjects: jur_kaunia
divisions: ejour
full_text_status: public
keywords: aflatoxin, chemical aspects, foodstuff
abstract: Fungi Aspergillus flavus is the main source for aflatoxin.
This fungi is very easy to grow up in tropic climate like Indonesia,
therefore the production of latoxin in tropical country is high.
The most toxic aflatoxin isAF^1 type with molecular weight
of 312. This aflatoxin showed blue fluoresence under ultraviolet
radiation. If .Aflatoxin B contaminated fo odstuff, it can be
carcinogenic and decrease itnmu no system.
Aflatoxin could contaminate some foodstuffs and animals
easily like corn, wheat, nut, spices, rice, pig, chicken, etc.
Some efforts were done to prevent growing up of the jung and
aflatoxin production, and also to removed or destroyed aflatox in through
smoking the foods, addition certain chemicals, and frying the foodstuff.
date: 2006-10-04
publication: Kaunia Jurnal Sains dan Teknologi Vol. II , No. 2, Oktober 2006
refereed: TRUE
citation:   SUSY , YUNITA PRABAWATI   (2006) ASPEK KIMIAWI RACUN AFIATOKSIN DALAM BAHAN PANGAN DAN PENCEGAHANNYA.  Kaunia Jurnal Sains dan Teknologi Vol. II , No. 2, Oktober 2006.       
document_url: https://digilib.uin-suka.ac.id/id/eprint/7894/1/SUSY%20YUNITA%20PRABAWATI%20%20ASPEK%20KIMIAWI%20RACUN%20AFIATOKSIN%20DALAM%20BAHAN%20PANGAN%20DAN%20PENCEGAHANNYA.pdf
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