Abstract
The need for salt at this time is very high, especially in the food sector, so analytes that are declared very good for health must meet the requirements of the KIO 3 compound (potassium iodate), SNI requirements are 30-80 ppm. The purpose of this study was to compare the levels of potassium iodate in term salt with two processes, namely cooking and natural drying. The sample used comes from the term salt produced in Matang Glumpang Dua. The method used in this research is iodometry. The results showed that the average levels of potassium iodate in cooked salt amounted to 32.13 mg/kg and dried salt content amounted to 50.32 mg/kg, with a ratio of levels of 18.19 mg/kg. From the results of the analysis of the two salts meet the requirements specified by SNI 01-3556-2010.
Highlights
Kebutuhan garam saat ini sangat tinggi terutama dalam bidang pangan, sehingga analit yang dinyatakan sangat baik bagi kesehatan harus memenuhi persyaratan yaitu senyawa KIO3 secara persyaratan Standar Nasional Indonesia (SNI) adalah 30 – 80 ppm
The need for salt at this time is very high, especially in the food sector, so analytes that are declared very good for health must meet the requirements of the KIO3 compound, SNI requirements are 30-80 ppm
The purpose of this study was to compare the levels of potassium iodate in term salt with two processes, namely cooking and natural drying
Summary
Kebutuhan garam saat ini sangat tinggi terutama dalam bidang pangan, sehingga analit yang dinyatakan sangat baik bagi kesehatan harus memenuhi persyaratan yaitu senyawa KIO3 (kalium iodat) secara persyaratan SNI adalah 30 – 80 ppm. Tujuan dari penelitian ini adalah untuk membandingkan kadar kalium iodat dalam garam jangka dengan dua proses yaitu secara dimasak dan secara pengeringan alami. Sampel yang digunakan berasal dari garam jangka yang diproduksi di Matang Glumpang Dua. Metode yang digunakan dalam penelitian ini adalah secara iodometri.
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