Melola Discovery

← Melola Discovery

Jurnal

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 · Vol. 7 No. 2 (2020) · hlm. 135–146

DOI
10.22373/lj.v7i2.5187
ISSN
2548-9062, 2356-3133
Terbit
2020-01-07
Penerbit
UIN AR-RANIRY
Bahasa
eng

Abstrak

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.

Kata kunci

Jaringan kolaborasi para penulis

21 penulis · 41 tautan kepenulisan bersama · 9 lintas organisasi

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • Indonesian Institute of Sciences
  • Universitas Pattimura
  • Akademi Analis Farmasi dan Makanan Banda Aceh
  • Universitas Halu Oleo
  • Akademi Kebidanan Bunga Husada
  • Universitas Islam Negeri Maulana Malik Ibrahim
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Shofiyatul Mas’udahIndonesian Institute of Sciences3
Rifa Risti SafiraAfiliasi tidak diketahui1
Hardiana HardianaUniversitas Halu Oleo1
Yuni Dewi SafridaAfiliasi tidak diketahui1
Raihanaton RaihanatonAfiliasi tidak diketahui1
Selvia MauliddaAfiliasi tidak diketahui1
Fauziah FauziahAkademi Kebidanan Bunga Husada1
Irma ZarwindaAfiliasi tidak diketahui1
Jumirna JumirnaAfiliasi tidak diketahui1
Shofiyatul MasudahAfiliasi tidak diketahui1
Abban Putri FiqaIndonesian Institute of Sciences1
Titik Helen NursafitriUniversitas Islam Negeri Maulana Malik Ibrahim1
Lia HapsariIndonesian Institute of Sciences1
Siti NurfadilahIndonesian Institute of Sciences1
HENDRIAN HENDRIANIndonesian Institute of Sciences1
Hermalina SinayUniversitas Pattimura1
Ritha Lusian KaruwalUniversitas Pattimura1
Helena AnaktototyUniversitas Pattimura1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://jurnal.ar-raniry.ac.id/index.php/lantanida/oai, pertama di-harvest 7 Nov 2026, terakhir terlihat 7 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="id">THE COMPARISON OF POTASSIUM IODATE CONCENTRATION IN JANGKA SALT OF MATANG GLUMPANG DUA PRODUCTION FROM THE COOKING AND NATURAL DRYING PROCESS BY IODOMETRI METHOD</dc:title>
	<dc:creator xml:lang="id">Silviana, Ernita</dc:creator>
	<dc:creator xml:lang="id">Fauziah, Fauziah</dc:creator>
	<dc:creator xml:lang="id">Adriani, Azmalina</dc:creator>
	<dc:subject xml:lang="id">Salt</dc:subject>
	<dc:subject xml:lang="id">KIO3</dc:subject>
	<dc:subject xml:lang="id">Iodometry</dc:subject>
	<dc:description xml:lang="id">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.</dc:description>
	<dc:publisher xml:lang="en">UIN AR-RANIRY</dc:publisher>
	<dc:date>2020-01-07</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal.ar-raniry.ac.id/index.php/lantanida/article/view/5187</dc:identifier>
	<dc:identifier>10.22373/lj.v7i2.5187</dc:identifier>
	<dc:source xml:lang="en">Lantanida Journal; Vol. 7 No. 2 (2019); 135-146</dc:source>
	<dc:source xml:lang="id">Lantanida Journal; Vol 7 No 2 (2019); 135-146</dc:source>
	<dc:source>2548-9062</dc:source>
	<dc:source>2356-3133</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://jurnal.ar-raniry.ac.id/index.php/lantanida/article/view/5187/pdf_1</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2020 ernita erni silviana</dc:rights>
</oai_dc:dc>