Analisis Kualitas Garam Tradisional Di Desa Mausamang Kecamatan Alor Timur

  • Zakarias Adrianto Mautuka Universitas Kalabahi
  • Rambu Yorinata Banik Universitas Kalabahi
  • Martasiana Karbeka Universitas Tribuana Kalabahi

Abstract

This study aims to determine the quality of traditional salt in Mausamang Village based on the percentage of water content, NaCl content, KIO3 and Pb levels compared to the standard according to SNI 01-3556-2010. Sampling was carried out at the location of the salt desert in Mausamang Village. The method used in this research is the gravimetric method to determine the water content and the titration method to determine the levels of NaCl and iodine, while the atomic absorption spectrophotometer (AAS) is used to analyze lead (Pb), in the traditional salt of Mausamang Village. The results showed that at 4.51% water content, 5.85% NaCl content, negative KIO3 content and 0.0006024 mg/g Pb metal compared to the standard standard, salt from Mausamang Village did not meet the requirements for consumption.

References

Akhiruddin, M. (2011) ‘Analisis kalium iodat (KIO3) dalam garam dapur dengan menggunakan metode iodometri yang beredar di pasar ujung batu kabupaten rokan hulu’, Skripsi, Universitas Islam Negeri Sultan Syarif Kasim Riau, Pekan Baru, Fakultas Tarbiyah dan Keguruan.

Anonim, 2006. SNI 01-3556-2000 Tentang Standar Nasional Indonesia Garam Beriodium. Badan Standarisasi Nasional Indonesia

Devi Maulana, K., Jamil, M.M., Eka Manunggal Putra, P., Rohmawati, B., dan Rahmawati (2017) ‘Peningkatan Kualitas Garam Bledug Kuwu Melalui Proses Rekristalisasi dengan Pengikat Pengotor CaO , Ba(OH)2 , dan (NH4)2CO3’, Journal of Creativity Student, 2(1), pp. 42–46.

Nahib, I., Suwarno, Y. dan Prihanto, Y. (2013) ‘Analisis Potensi Tambak Garam Melalui Pendekatan Interpretasi Citra Penginderaan Jauh : Studi Kasus Di Kawasan Pesisir Kabupaten Kupang (Analysis of the Potential Salt Pond by using Interpretation Remote Sensing Image Approach ’, Globe, 15(2), pp. 107–113.

Pakaya, N. K., Sulistijowati, R. and Dali, F. A. (2015) ‘Analisis Mutu Garam Tradisional di Desa Siduwonge Kecamatan Randangan Kabupaten Pohuwato Provinsi Gorontalo’, Jurnal Ilmiah Perikanan dan Kelautan, 3(1), pp. 1–6.

Sartono, C. M., Soedarsono, P. dan Muskanonfola, M. R. (2013) ‘Konversi Tonase Air Dengan Berat Garam Yang Terbentuk Di Areal Pertambakan Tanggultlare Jepara’, Management of Aquatic Resources Journal (MAQUARES), 2(3), pp. 20–26.

Umam, F.U. (2019) ‘Pemurnian Garam dengan Metode Rekristalisasi di Desa Bunder Pamekasan untuk Mencapai SNI Garam Dapur’, Jurnal Ilmiah Pangabdhi, 5(1).

Published
2023-01-20
How to Cite
Mautuka, Z., Banik, R., & Karbeka, M. (2023). Analisis Kualitas Garam Tradisional Di Desa Mausamang Kecamatan Alor Timur. Jurnal Ilmiah Wahana Pendidikan, 9(1), 609-614. https://doi.org/10.5281/zenodo.7554211