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G. Efek Zat Pengental dan Penstabil pada Kesehatan ............................................. 111
H. Analisis Zat Pengental dan Penstabil .................................................................... 112
UJI KOMPETENSI ZAT PENGENTAL DAN PENSTABIL .......................................... 115
BAB 7 ZAT PENGAWET .................................................................................................... 116
A. Definisi Zat Pengawet ............................................................................................... 116
B. Mekanisme Zat Pengawet ........................................................................................ 116
C. Jenis-jenis zat pengawet ........................................................................................... 118
D. Fungsi Zat Pengawet................................................................................................. 119
E. Karakteristik Jenis Zat Pengawet ........................................................................... 119
F . Keamanan Zat pengawet pada Produk Pangan .................................................... 125
G. Efek Zat Pengawet pada Kesehatan ....................................................................... 126
H. Analisis Zat Pengawet .............................................................................................. 127
UJI KOMPETENSI ZAT PENGAWET ............................................................................ 129
BAB 8 ANTIOKSIDAN ....................................................................................................... 130
A. Definisi Antioksidan .................................................................................................. 130
B. Mekanisme Kerja Antioksidan ................................................................................ 130
C. Jenis-Jenis Antioksidan ............................................................................................ 133
D. Fungsi Antioksidan ................................................................................................... 134
E. Karakteristik Zat Antioksidan ................................................................................ 135
F . Keamanan Zat Antioksidan pada Produk Pangan ................................................ 141
G. Efek Antioksidan pada Kesehatan ......................................................................... 143
H. Analisis Antioksidan................................................................................................ 144
UJI KOMPETENSI ANTIOKSIDAN................................................................................ 146
BAB 9 ALTERNATIF BAHAN TAMBAHAN PANGAN ................................................ 147
A. Bahan Tambahan Kimia yang dilarang .................................................................. 147
B. Beberapa Contoh Alternatif Bahan Zat Aditif ....................................................... 152
DAFTAR PUSTAKA ........................................................................................................... 156
