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By:Bambang Djanuwardi
There are many preservation methods such as a natural , biological and chemical means. Preserved naturally include heating and cooling .The principle with heating is to kill microorganisms that can cause material damage. While cooling either to lethal microorganisms, also can inhibit the potential food harmful microorganisms. Biological preservation methods such as fermentation, and using enzymes. Fermentation as in processes, like change carbohydrates into alcohol.
While the chemical preservation, use chemicals to preserve. These chemicals are often used for preservation, among others proplonat acid to prevent growth of mold / fungi, citric acid, benzoate, sulfate salt, chlorine, nitrite and nitrate ,burp and other. Preservation using chemicals often found in the market, because of practical, easy and inexpensive.
Practical because just added to the material to be preserved. Easy, because it does not require a complex and sophisticated technology. Cheap, because compared with other less expensive methods.
The problem is that often users are not aware of the dangers when its use outside the conditions set. Actually the government has set regulations on chemicals that are permitted food preservative remedy, including the permitted threshold. It's just that many users who do not heed these rules so that the aggrieved is the consumer. Therefore, the safest is to consume foods that are fresh with no preservatives, so the nutritional content of food is still incomplete.
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