Quality of traditional salt in the Tiberias Group, West Oesapa Village, Kelapa Lima District, Kupang City.
Quality of traditional salt in the Tiberias Group, West Oesapa Village, Kelapa Lima District, Kupang City.
DOI:
https://doi.org/10.22219/ijota.v5i2.22775Keywords:
NaCl content, Organoleptic, Total plate number, Water controlAbstract
The purpose of this study was to analyze the quality of traditional salt through organoleptic tests (color and aroma), water content, NaCl content and total plate number (TPN). This research uses quality and quantity methods, data analysis method is a comparative descriptive method. The results showed that the quality of the salt produced traditionally through organopleptic tests had a color and aroma were acceptable NSI 4435-2017, the water control has met NSI 3556-2016 and NSI 4435-2017, while the NaCl content did not meet NSI 3556-2016, but it complied with NSI. 4435-2017 and the Total Plate Number (TPN) in coarse salt 2.7 × 102– 3.6 × 102 colony/g, well water 1.3 × 103– 1.8 × 103colonies/ml, filtering solution 1.9 × 103– 2.3 × 103 colonies/ml, filtered solution 1.6 × 103– 1.8 × 103colonies/ml. Meanwhile, the cooked salt was < 2.5 × 101colony/g (<25 colonies).
Downloads
References
Abdullah, Z., A., Susandini, A. (2018). Production media (geomembrane) can improve the quality and selling price of salt (case study: people's salt fields in the Madura Region). Eco-Entrepreneurship, 3(2), 21-36.
Adi, T. R., Supangat, A., Sulistiyo, B., Muljo, B., Amarullah, H., Prihadi, T, H., Soentjahjo, E., Rustam, A. (2007). Guidebook for integrated salt and artemia business development. Research center for marine areas and non-biological resources, Marine and Fisheries Research Agency, Ministry of Marine Affairs and Fisheries. Jakarta. 36 p.
Anonymous. (2016). Consumption of iodized salt. NSI 3556:2016. National Standardization Agency (BSN), Jakarta. 17 p.
Anonymous. (2017). Raw material salt for iodized consumption salt. NSI 4435:2017. National Standardization Agency (BSN), Jakarta. 17 p.
Apriliana. (2013). The impact of the people's salt business empowerment program on the welfare of salt farmers' households in Karawang Regency. Thesis of the Department of Environmental and Resource Economics, Faculty of Economics and Management. Bogor Agricultural University, Pages 5-6.
Arwiyah, Zainuri, M., Efendy, M. (2015). Study of NaCl content in raw water and produced salt and salt land productivity using different table salt media. Marine Journal, 8(1), 3-14.
BPOM. (2012). Regulation of the head of the food and drug supervisory agency of the republic of indonesia on good food production methods for home industries.
Deglas, W., Yosefa, F. (2020). Testing of Iodine, NaCl and water content in two brands of consumable salt. Journal of Agriculture and Food, 2(1), 2656-7709.
Diwa, HM. (2018). Study of quality and quantity of traditional cooked salt in Oesapa West Village, Kelapa Lima District, Kupang City. Thesis of the Faculty of Fisheries and Marine Sciences, Artha Wacana Christian University. 49 p.
Fallo, R, D, B. (2021). Analysis of salt quality in the tiberias group using traditional cooking tools in Oesapa West Village, Kupang City. Thesis. Fishery Products Technology. Faculty of Fisheries and Marine Science. Artha Wacana Christian University. Kupang. 69 p.
Fardiaz, S. (1992). Food Microbiology I. Jakarta. Main Library Gramedia
Herawati, D., Romadhon, A. (2020). Analysis of Mg, Ca and Fe levels of rich mineral salts in Lamongan Prism Salt Ponds. Juvenile Journal, 1(3), 2723-7583.
Herman, Joetra, W. (2015). The effect of kitchen salt (NaCl) on the shrinkage of clay soil field. Momentum Journal, 17(1), 13-25.
Loda, E. U. G. (2021). Analysis of the quantity and quality of people's salt using traditional cooking tools in the Tiberias Group in Oesapa West Village, Kupang City. Thesis. Fishery Products Technology. Faculty of Fisheries and Marine Science. Artha Wacana Christian University. Kupang. 65 p.
Pakaya, KN Rieny, S., Faiza, D. A. (2015). Analysis of salt quality in Siduwonge Village, Randangan District, Pohuwato Regency, Gorontalo Province. Scientific Journal of Fisheries and Marine Affairs, 3, 1-10.
Prastio, LO. (2019). Strategi program pemberdayaan usaha garam rakyat di Desa Muara Baru Kecamatan Cilamaya Wetan Kabupaten Karawang. The Indonesian Journal of Politics and Policy (Ijpp), 1(1), 62–73.
Purbani, D. (2006). Salt crystal formation process. Research Center for Marine and Non-Biological Areas. Marine and Fisheries Research Agency, Ministry of Marine Affairs and Fisheries. 215 p.
Purwati, M., I., Gustomi, A., Supratman, O. (2020). Analysis of the quality of NaCl and the state of salt produced from South Bangka Waters. Journal of Tropical Marine Science, 3(2), 53-64.
Pusriswilnon. (2006). Guidebook for Integrated salt and artemia business development. Research Center for Marine Areas and Non-Biological Resources. Marine and Fisheries Research Agency, Ministry of Marine Affairs and Fisheries. Jakarta. 256 p.
Rahayu (2008). Festive strategy of excellence in education services industry (a study of strategic management. Bandung: Alfabeta Publishers. 54 p.
Saksono, N. (2002). Analysis of iodates in kitchen spices using iodometry and x-ray flourescense methods. Makara Technology, 6(3), 89-94.
Setyopratomo, P., Siswanto., Wahyudi., Ilham., Heru, S. (2003). Experimental study of purification of nacl salt by recrystallization method. Tamansiswa University. Palembang. Thing, 11(2), 17-28.
Sudarto. (2011). Salting technology process in Indonesia. TRITON Journal, 7(1), 13-25.
Sugiyono. (2008). Qualitative quantitative research methods and R&D. Bandung : Alphabeta. 146 Pg.
Sulistyaningsih., Sugiyono., Sedyawati. (2010). Purification of kitchen salt through old water crystallization method with impurity binding materials Na2C2O4-NaHCO3 and Na2C2O4-Na2CO3. Jurnal Kimia, 1(8), 26-36.
Susanto, H, H Rokhati, GW. Santosa. (2015). Development of traditional salt production process for improving product quantity and quality in Jepara District, Central Java, Indonesia. Procedia Environmental Sciences, 23(Ictcred 2014), 175–178.
Winarno, F, G., Betty S. L. J. (1982). Food damage and prevention methods. Center for Food Technology Research and Development.
Zainuri, M., Khoirul, A., Aliffia, P, S. (2016). Relationship of sodium chloride (NaCl) and magnesium (Mg) content of people's salt on Madura Island. Proceedings of the National Marine Seminar.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2022 Umbu Paru Lowu Dawa, Mada Maria Lakapu, Dewi Setyowati Gadi, Yunialdi H. Teffu, Donny M. Bessie, Santo P.A Naliama, Yanuarinda Seuk Seran, Dewanto Umbu S. Anakaka
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with IJOTA (Indonesian Journal of Tropical Aquatic) agree to the following terms:
- For all articles published in IJOTA (Indonesian Journal of Tropical Aquatic), copyright is retained by the authors. Authors give permission to the publisher to announce the work with conditions.
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
