THE COMPARISON OF POTASSIUM IODATE CONCENTRATION IN JANGKA SALT OF MATANG GLUMPANG DUA PRODUCTION FROM THE COOKING AND NATURAL DRYING PROCESS BY IODOMETRI METHOD. Lantanida Journal, [S. l.], v. 7, n. 2, p. 135–146, 2020. DOI: 10.22373/lj.v7i2.5187. Disponível em: https://jurnal.ar-raniry.ac.id/index.php/lantanida/article/view/5187. Acesso em: 14 mar. 2026.