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@article{Yuniati_Almasyhuri_2012, title={PENETAPAN KADAR VITAMIN B12 (CYANOCOBALAMIN) BEBERAPA BAHAN MAKANAN}, url={https://pgm.persagi.org/index.php/pgm/article/view/153}, DOI={10.22435/pgm.v0i0.2011.}, abstractNote={Dalam penelitian yang dilaporkan ini telah dianalis kandungan vitamin B12 (cyanocobalamin) beberapa bahan makanan (hati, telur, ikan dan bahan makanan hasil fermentasi). Penetapan kadar vitamin B12 dilakukan secara mikrobiologis dengan menggunakan bakteri Lactobacillus leichmanii ATCC 7830. Hasil pembacaan absorbans dengan beberapa panjang gelombang tidak mempunyai puncak absorban tertentu, sedangkan pembacaan absorban meningkat terus berdasarkan lama inkubasi. Disamping itu, ternyata kurva kaliberasi selalu berbeda setiap kali dilakukan analisis. Diantara bahan makanan yang dianalisis, hati sapi merupakan sumber vitamin B12 yang paling baik, disusul hati ayam. Udang mempunyai kadar B12 relatif tinggi dibanding jenis ikan lainnya. Telur ayam sedikit lebih tinggi kandungan vitamin B12-nya dibanding telur bebek. Sementara bahan makanan yang difermentasi mengandung B12 berkisar 1.8 mkg/kg-3.2 mkg/kg per 100 gram bahan. Tempe yang dibuat dengan pencucian menggunakan air sungai mengandung vitamin B12 lebih tinggi daripada tempe yang dibuat dengan pencucian menggunakan air ledeng.<br />}, journal={Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)}, author={Yuniati, Heru and Almasyhuri, Almasyhuri}, year={2012}, month={Nov.} }