Kualitas Garam Masak Yang di Proses Secara Tradisional Di Desa Jenilu Kecamatan Kakuluk Mesak Kabupaten Belu
Garam memiliki peran strategis yaitu sebagai bahan pokok bagi kebutuhan konsumsi dan juga merupakan bahan baku berbagai industri, kebutuhan konsumsi antara lain digunakan untuk konsumsi rumah tangga, industri makanan, industri minyak goreng, industri pengasinan dan pengawetan ikan, sedangkan kebutuhan industri antara lain industri perminyakan, tekstil dan peramakan kulit, industri pakan ternak, industri chlor alkali (CAP), dan industri farmasi. Metode yang digunakan dalam pengujian adalah metode deskriptif komparatif yaitu suatu metode yang digunakan untuk membandingkan data penelitian yang diperoleh dengan fakta-fakta yang ada (SNI 4435-2017) serta menjelaskan hubungan antara satu faktor dengan faktor yang lainnya (Sugiyono, 2008). Penelitian ini dilakukan untuk mengetahui karakteristik kualitas garam masak yang diproduksi secara tradisional di Desa Jenilu. Penelitian ini dilaksanakan selama Januari sampai Februari 2022 di Desa Jenilu, Kecamatan Kakuluk Mesak Kabupaten Belu untuk Observasi dan untuk pengambilan sampel. Laboratorium Eksakta UKAW untuk organoleptik, serta di Laboratorium PT. Saraswati Indo Genetech (SIG), Bogor untuk pengujian kadar air, kadar garam, iodium, mineral (kalsium dan magnesium). Hasil penelitian ini menunjukkan bahwa teknik pembuatan garam masak yang diproduksi secara tradisional di Desa Jenilu, Kecamatan Kakuluk Mesak, Kabupaten Belu meliputi tanah digaruk/dikumpulkan dan air laut ditampung dalam kolam jebakan, penyaringan selama ± 1 jam, pemasakan/perebusan selama ± 7 jam, penerisan selama ± 2 jam, pengemasan dan distribusi. Kualitas garam masak yang diproduksi secara tradisional di Desa Jenilu untuk pengujian Kadar air: 7,94%, NaCl: 83,42%, Iodium: 20,36 mg/kg, Magnesium: 645,68 mg/100 g dan Kalsium: 848,54 mg/100 g Desa jenilu perlu memperhatikan proses teknik pembuatan garam masak yang baik dan garam yang sudah diproses harus dilanjutkan dengan proses penjemuran sehingga kadar airnya sesuai dengan SNI 4435-2017. Kata Kunci : Garam, kualitas, industri, produksi SUMMARY JEVRINO EVANDER BERE (15390004) Quality of Cooked Salt Traditionally Processed in Jenilu District Kakuluk Mesak District, Belu Regency: (Yunaldi H. Teffu, S.Pi, M,Si Supervisor I and Mada M. Lakapu, S.Si, M.Si Supervisor II) Fishery Product Technology Study Program, Faculty of Fisheries and Marine Sciences, Artha Wacana Kupang Christian University. Salt has a strategic role, namely as a staple for consumption needs and is also a raw material for various industries, consumption needs include being used for household consumption, food industry, cooking oil industry, salting and fish preservation industry, while industrial needs include the petroleum industry, textiles and leather forecasting, animal feed industry, chlor alkali (CAP) industry, and pharmaceutical industry. The method used in testing is a comparative descriptive method, which is a method used to compare research data obtained with existing facts (SNI 4435-2017) and explain the relationship between one factor and another (Sugiyono, 2008). This study was conducted to determine the quality characteristics of cooking salt produced traditionally in Jenilu Village. This research was carried out from January to February 2022 in Jenilu Village, Kakuluk Mesak District, Belu Regency for Observation and for sampling. UKAW Exact Laboratory for organoleptics, as well as in the PT. Saraswati Indo Genetech (GIS), Bogor for testing water content, salt content, iodine, minerals (calcium and magnesium). The results of this study show that the technique of making cooking salt produced traditionally in Jenilu Village, Kakuluk Mesak District, Belu Regency includes soil scratched/collected and seawater accommodated in trap ponds, filtration for less than ± 1 hour, cooking / boiling for ± 7 hours, sprinkling for ± 2 hours, packaging and distribution. The quality of cooking salt produced traditionally in Jenilu Village for testing Moisture content: 7.94%, NaCl: 83.42%, Iodine: 20.36 mg / kg, Magnesium: 645.68 mg / 100 g and Calcium: 848.54 mg / 100 g Jenilu village needs to pay attention to the process of making good cooking salt and the salt that has been processed must be continued with the drying process so that the water content is in accordance with SNI 4435-2017. Keywords : Salt, quality, industry, production