Pelepasan Logam Peralatan Masak Stainless Steel dalam Larutan Simulasi Asam dan Garam
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Abstract
Di Indonesia, umumnya stainless steel (SS) digunakan sebagai bahan produk peralatan masak diperbagai media minuman atau makanan. Namun investigasi pelepasan logam besi, nikel, mangan dan krom sebagai unsur pemadu SS 200 dan SS 430 ke dalam larutan belum atau sedikit dibahas. Investigasi pelepasan logam-logam tersebut menggunakan metode celup, dimana larutan asam sitrat, larutan garam NaCl dan kombinasinya digunakan sebagai larutan simulasi makanan/minuman. Larutan kontrol juga digunakan berupa air keran buatan. Nilai pelepasan logam diukur dengan menggunakan Atomic Absorption Spectroscopy. Peningkatan pelepasan logam-logam terjadi dalam larutan asam sitrat dibandingkan larutan kontrol, dimana peran larutan NaCl atau campuran larutan NaCl dan asam sitrat juga meningkatkan pelepasan logam. Perlakuan pasivasi awal logam SS juga menurunkan pelepasan logam-logam, dimana indikasi lapisan oksida menahan laju pelepasan logam. Semua nilai pelepasan logam memenuhi kriteria panduan keamanan makanan konsorsium eropa (Council of europe), kecuali krom. Ini mengindikasikan ketidasempurnaan lapisan oksida dalam melapisi permukaan logam, dimana lapisan tersebut mengandung banyak unsur krom.
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