Analisis Kualitas Fisik dan Kimia Garam yang Dihasilkan dari Metode Dimasak dan Metode 3D Rope di Desa Oli’o Kabupaten Kupang

TEKU, Giovanni Prisciano Weka (2024) Analisis Kualitas Fisik dan Kimia Garam yang Dihasilkan dari Metode Dimasak dan Metode 3D Rope di Desa Oli’o Kabupaten Kupang. Undergraduate thesis, Universitas Katolik Widya Mandira Kupang.

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Abstract

Abstract: The high value of salt imports is due to the suboptimal domestic salt production. The method used by salt farmers has not been able to meet the quality according to the Indonesian National Standardization Agency. One of the salt production methods that has been introduced to salt farmers in Oli'o Village is the 3D rope method. The purpose of this study is to determine the physical and chemical quality of salt produced by cooking with salt as a result of the application of the 3D rope method. The methods used in this study include organoleptic methods, gravimetric methods. argentometry method, complementary method, and turbidimetry method. The cooking salt crystals are physically brownish-white with a percentage of moisture content of 2.30%, waterinsoluble impurities of 1.11%, NaCl content of 85.84%, calcium content of 1.01%, magnesium content of 1.51%, sulfate content of 0.09%. Meanwhile, the 3D rope salt crystal is physically white with a percentage of moisture content of 3.30%, insoluble impurities in water 0.50%, NaCl content of 91.63%, calcium content of 1.07%, magnesium content of 1.60%, sulfate content of 0.07%. Based on the results of the analysis, it can be seen that the salt samples produced by cooking have lower physical and chemical quality compared to the salt of the 3D rope method. The cooking salt sample met the requirements of the K3 quality salt category, while the 3D rope salt sample was gorrated as K2 quality salt.

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