Pengguna:Agung.karjono/Bak pasir/Sal amoniak: Perbedaan antara revisi
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Larutan amonia dalam rentang konsentrasi 16% hingga 25% digunakan dalam industri [[Fermentasi industri|fermentasi]] sebagai sumber nitrogen untuk mikroorganisme dan untuk menyesuaikan pH selama fermentasi.
===Zat antimikroba untuk produk makanan===
As early as in 1895, it was known that ammonia was "strongly [[antiseptic]] ... it requires 1.4 grams per litre to preserve [[beef tea]]."<ref>{{cite book|url=https://archive.org/details/disinfectiondisi00rideuoft|title=Disinfection and Disinfectants: An Introduction to the Study of|author=Samuel Rideal|publisher=Charles Griffin and Company|place=London|year=1895|page=109}}</ref> In one study, anhydrous ammonia destroyed 99.999% of [[zoonotic bacteria]] in 3 types of [[compound feed|animal feed]], but not [[silage]].<ref>{{cite journal|doi=10.1016/j.ijfoodmicro.2007.11.040|title=Ammonia disinfection of animal feeds — Laboratory study|author=Tajkarimi, Mehrdad|journal=International Journal of Food Microbiology|volume=122|issue= 1–2|year=2008|pages=23–28|pmid=18155794|last2=Riemann|first2=H. P.|last3=Hajmeer|first3=M. N.|last4=Gomez|first4=E. L.|last5=Razavilar|first5=V.|last6=Cliver|first6=D. O.|display-authors=etal}}</ref><ref>{{cite journal |last1=Kim |first1=JS |last2=Lee |first2=YY |last3=Kim |first3=TH |title=A review on alkaline pretreatment technology for bioconversion of lignocellulosic biomass. |journal=Bioresource Technology |date=January 2016 |volume=199 |pages=42–48 |doi=10.1016/j.biortech.2015.08.085 |pmid=26341010}}</ref> Anhydrous ammonia is currently used commercially to reduce or eliminate [[microbial]] contamination of [[beef]].<ref>"[https://web.archive.org/web/20110811220534/http://asae.frymulti.com/abstract.asp?aid=27245&t=2 Evaluation of Treatment Methods for Reducing Bacteria in Textured Beef]", Jensen, Jean L ''et al.'', [[American Society of Agricultural and Biological Engineers]] Annual Meeting 2009</ref><ref>''[http://haccpalliance.org/sub/Antimicrobial%20Interventions%20for%20Beef.pdf Reference Document: Antimicrobial Interventions for Beef]'', Dawna Winkler and Kerri B. Harris, Center for Food Safety, Department of Animal Science, [[Texas A&M University]], May 2009, page 12</ref>▼
Pada awal tahun 1895, diketahui bahwa amonia "[[antiseptik]] kuat ... dibutuhkan 1,4 gram per liter untuk mengawetkan [[Kaldu|kaldu sapi]]."<ref>{{cite book|url=https://archive.org/details/disinfectiondisi00rideuoft|title=Disinfection and Disinfectants: An Introduction to the Study of|author=Samuel Rideal|publisher=Charles Griffin and Company|place=London|year=1895|page=109}}</ref> Dalam sebuah penelitian, amonia anhidrat menghancurkan 99,999% [[Zoonosis|bakteri zoonosis]] pada 3 jenis [[Pakan|pakan hewan]], tetapi bukan [[silase]].<ref>{{cite journal|doi=10.1016/j.ijfoodmicro.2007.11.040|title=Ammonia disinfection of animal feeds — Laboratory study|author=Tajkarimi, Mehrdad|journal=International Journal of Food Microbiology|volume=122|issue= 1–2|year=2008|pages=23–28|pmid=18155794|last2=Riemann|first2=H. P.|last3=Hajmeer|first3=M. N.|last4=Gomez|first4=E. L.|last5=Razavilar|first5=V.|last6=Cliver|first6=D. O.|display-authors=etal}}</ref><ref>{{cite journal |last1=Kim |first1=JS |last2=Lee |first2=YY |last3=Kim |first3=TH |title=A review on alkaline pretreatment technology for bioconversion of lignocellulosic biomass. |journal=Bioresource Technology |date=January 2016 |volume=199 |pages=42–48 |doi=10.1016/j.biortech.2015.08.085 |pmid=26341010}}</ref> Amonia anhidrat saat ini digunakan secara komersial untuk mengurangi atau menghilangkan kontaminasi mikroba daging sapi. [57] [58] Daging sapi tanpa lemak bertekstur halus di industri daging sapi terbuat dari hiasan daging sapi berlemak (sekitar 50-70% lemak) dengan menghilangkan lemak menggunakan panas dan sentrifugasi, kemudian memperlakukannya dengan amonia untuk membunuh E. coli. Proses itu dianggap efektif dan aman oleh Departemen Pertanian AS berdasarkan studi yang menemukan bahwa perawatan mengurangi E. coli ke tingkat yang tidak terdeteksi. [59] Ada masalah keamanan tentang proses tersebut serta keluhan konsumen tentang rasa dan bau daging sapi yang diolah pada tingkat amonia yang optimal. [60] Tingkat amonia dalam produk akhir apa pun belum mendekati tingkat toksik bagi manusia.
▲As early as in 1895, it was known that ammonia was "strongly [[antiseptic]] ... it requires 1.4 grams per litre to preserve [[beef tea]]."
Lean finely textured beef in the beef industry is made from fatty [[beef trimmings]] (c. 50–70% fat) by removing the fat using heat and [[centrifugation]], then treating it with ammonia to kill ''[[Escherichia coli|E. coli]]''. The process was deemed effective and safe by the [[US Department of Agriculture]] based on a study that found that the treatment reduces ''E. coli'' to undetectable levels.<ref>{{cite news | url = https://www.nytimes.com/2009/10/04/health/04meat.html | work=The New York Times | title=The Burger That Shattered Her Life | first=Michael | last=Moss | date=3 October 2009}}</ref> There have been safety concerns about the process as well as consumer complaints about the taste and smell of beef treated at optimal levels of ammonia.<ref>{{cite news | url = https://www.nytimes.com/2009/12/31/us/31meat.html | work=The New York Times | title=Safety of Beef Processing Method Is Questioned | first=Michael | last=Moss | date=31 December 2009}}</ref> The level of ammonia in any final product has not come close to toxic levels to humans.
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