Pengayaan Yodium dan Kadar NaCl pada Garam Krosok menjadi Garam Konsumsi standar SNI Enrichment of Iodium and Sodium Cloride in the Traditional Salt become Consumtion Salt INS Standard

*M. Nur  -  Jurusan Fisika, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
I. Marhaendrajaya  -  Jurusan Fisika, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
Sugito Sugito  -  Jurusan Statistika, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
T. Windarti  -  Jurusan Kimia, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
Arnelli Arnelli  -  Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
R. Hastuti  -  Jurusan Kimia, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
A. Haris  -  Jurusan Kimia, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
W. H. Rahmanto  -  Jurusan Kimia, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
Didik Setiyo Widodo  -  Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
F. Ariyanto  -  Jurusan Fisika, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
Z. Muhlisin  -  Jurusan Fisika, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
J. E. Suseno  -  Jurusan Fisika, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
E. Setiawati  -  Jurusan Fisika, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
H. Sutanto  -  Jurusan Fisika, Fakultas Sains dan Matematika Universitas Diponegoro
Priyono Priyono  -  Material Physics Laboratory, Physics Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia
M. Izzati  -  Jurusan Biologi, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
R. Hariyati  -  Jurusan Biologi, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
S. Tana  -  Jurusan Biologi, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
B. Raharjo  -  Jurusan Biologi, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
D. Ispriyanti  -  Jurusan Statistika, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
Farikhin Farikhin  -  Jurusan Matematika, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
A. Rusgiyono  -  Jurusan Statistika, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
Suhartono Suhartono  -  Jurusan Ilmu Komputer, Fakultas Sains dan Matematika Universitas Diponegoro, Indonesia
Received: 9 Jan 2015; Published: 9 Jan 2015.
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Abstract

This research has been carried out in the quality improvement of traditional salt (krosok salt) into salt consumption for the Indonesian National Standard. This report is devoted to the elevated levels of NaCl and KIO3. Increased levels of NaCl and Iodine (represented by KIO3) is done by washing the salt with the traditional clothes washer with two rounds and by using water with saline solution at 22-24 Be (known as the old water). Traditional salt taken from three districts, such as Pati District, Jepara District, and Rembang District. We found that the concentration of NaCl in the treatment salt maximum is  96 % and Iodium or present of KIO3 is 40 ppm.

 

Key words: Salt,  traditional, INS, Consumtion, NaCl, KIO3

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