THE COMPARISON OF POTASSIUM IODATE CONCENTRATION IN JANGKA SALT OF MATANG GLUMPANG DUA PRODUCTION FROM THE COOKING AND NATURAL DRYING PROCESS BY IODOMETRI METHOD

Ernita Silviana, Fauziah Fauziah, Azmalina Adriani

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 KIO3 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.


Keywords


Salt; KIO3; Iodometry

Full Text:

PDF

References


Kurniawan, A. (2002). Tips Untuk Memilih Garam Beryodium, Subdirektorat Gizi Klinis–Direktorat Gizi Masyarakat. h. 1-2.

Badan Standarisasi Nasional Indonesia. (2010). SNI 3556.2010: garam konsumsi beriodium.

BPOM RI. (2006). Penentuan Kadar Spesi Iodium Dalam Garam Beriodium dan Makanan Dengan Metode HPLC Pasangan Ion. Jurnal BPOM RI, 7(3), 2.

Harjadi,W. (2000). Ilmu Kimia Analitik Dasar. Jakarta: PT. Gramedia.

Gandjar, I.G., dkk. (2008). Kimia Farmasi Analisis. Yogyakarta: Pustaka Pelajar.

Kapantow, dkk. (2013). Identifikasi dan Penetapan Kalium Iodat dalam Garam Dapur yang Beredar di Pasar Kota Bitung dengan Metode Spektrofotometri UV-Vis. Jurnal Ilmiah Farmasi-UNSRAT, 2(1).

Lindawati. (2005). Pengaruh Waktu Penyimpanan dan Pemanasan Terhadap Kadar Iodium Dalam Garam Beriodium. Semarang: FMIPA UNNES.

Handrawan, N. (2006). Sehat Itu Murah. Jakarta: PT Kompas Media Nusantara.

Partono. (2000). Proses Penguapan air laut dan Prinsip Dasar Pembuatan Garam dari Air Laut. Jawa Tengah: Dinas Perindustrian.

Sunardi. (2006). Unsur Kimia, Deskripsi dan Pemanfaatannya. Jakarta: CV. Yarama Widya.




DOI: http://dx.doi.org/10.22373/lj.v7i2.5187

Refbacks

  • There are currently no refbacks.


Copyright (c) 2020 ernita erni silviana

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

INDEXED IN