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ABSTRAK
Garam adalah senyawa kimia yang komponen utamanya mengandung natrium klorida (NaCl), senyawa air, ion magnesium, ion kalsium dan ion sulfat. Komponen-komponen mempunyai peranan yang penting bagi tubuh manusia, sehingga diperlukan konsumsi garam dengan ukuran yang tepat untuk menunjang kesehatan manusia.
Lama penyimpanan garam tradisional di kelompok Tiberias berpengaruh terhadap kadar air yaitu7% halini melebihi persyaratan mutu garam konsumsi beriodium (SNI 3556-2016) dan syarat mutu garam bahan baku untuk garam konsumsi beriodium (SNI 4435-2017) yaitu 8,50%, suhu tertinggi pada penyimpanan 0 hari dengan suhu 30,5ᴼC dan terendah pada penyimpanan 12 hari dengan suhu 27,9 ᴼC dan kelembaban tertinggi pada penyimpanan 12 hari dan terendah pada penyimpanan 0.
Tujuan dari penelitian ini yaitu untuk mengetahui teknik pembuatan garam masak, organoleptik (warna dan Bau), Kadar Air, NaCl dan iodium selama penyimpanan di Kelompok Tiberias Kelurahan Oesapa Barat. Penelitian ini telah dilaksanakan pada bulan Mei – Juni 2022 bertempat di Kelurahan Oesapa Barat, Kota Kupang pada kelompok Tiberias sebagai lokasi survei dan pengambilan sampel. Pengujian organoleptik (warna dan bau) di Laboratorium Eksakta Universitas Kristen Artha Wacana Kupang, sedangkan pengujian kadar air, kadar NaCl dan iodium di Laboratorium PT. Saraswanti Indo Ganethech, Bogor.
Penelitian ini menggunakan metode deskriptif kualitatif dan kuantitatif. Metode kualitatif meliputi metode survei, observasi lapangan dan turut serta dalam melaksanakan kegiatan masak garam, melalui metode pengambilan sampel sebanyak 3 kali pengambilan dari 1 hari pemasakan di kelompok Tiberias Kelurahan Oesapa Barat, Kota Kupang yang mencakup metode pembuatan garam menggunakan alat masak modifikasi, sedangkan metode kuantitatif yang digunakan dalam penelitian ini adalah metode pengujian organoleptik (warna dan bau), kadar air, kadar NaCl dan iodium. Hasil penelitian ini menunjukkan bahwa nilai kadar air yaitu: 5,58-749 %, NaCl: 82,79-90,00%, iodium: 34,20-42,87 mg/kg organoleptik parameter Warna dan bau garam tergolong pada garam K1 (kualitas baik).
Kata Kunci: Garam, Nacl, Iodium, Lama Penyimpanan
ABSTRACK
ifying the filtering technique using fibers combined with filtering using a layered system using fibers, gravel and sand. In addition, in this study using a cooking utensil that has been modified from a drum plate.
The storage time of traditional salt in the Tiberias group has an effect on the water content, namely 7%, this exceeds the quality requirements for iodized consumption salt (SNI 3556-2016) and the quality requirements for raw material salt for iodized consumption salt (SNI 4435-2017) which is 8.50%, the highest temperature at 0 days storage with a temperature of 30.5ᴼC and the lowest at 12 days storage with a temperature of 27.9 C and the highest humidity at 12 days storage and the lowest at 0 storage.
The purpose of this study was to determine the technique of making cooking salt, organoleptic (color and odor), moisture content, NaCl and iodine during storage in the Tiberias Group, Oesapa Barat Village. This research was conducted in May – June 2022 at Oesapa Barat Village, Kupang City in the Tiberias group as the location for survey and sampling. Organoleptic testing (color and odor) at the exact laboratory of the Christian University of Artha Wacana Kupang, while testing for water content, NaCl and iodine levels at the PT. Saraswanti Indo Ganetech, Bogor.
This research uses descriptive qualitative and quantitative methods. Qualitative methods include survey methods, field observations and participating in salt cooking activities, through a sampling method of 3 times taking from 1 day of cooking in the Tiberias group, Oesapa Barat Village, Kupang City which includes the method of making salt using modified cooking utensils, while the method of making salt is using modified cooking utensils. The quantitative method used in this research is the organoleptic test method (color and odor), water content, NaCl and iodine levels. The results of this study indicate that the water content values are: 5.58-749%, NaCl: 82.79-90.00%, iodine: 34.20-42.87 mg/kg organoleptic parameters Color and odor of salt belong to K1 salt. (good quality).
Keywords: Salt, NaCl and Storage Time.
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Garam krosok merupakan usaha komoditi yang dilakukan petani garam, bahkan sudah menjadi rutinitas tahunan yang menjadi mata pencaharian utama yang menunjang kehidupan setiap harinya. Selain itu garam krosok dapat membantu perekonomian rakyat pada saat musim kemarau. Kelompok usaha garam Tiberias merupakan salah satu kelompok usaha garam yang terletak di Kelurahan Oesapa Barat Kecamatan Kelapa Lima Kota Kupang. Kelompok usaha garam ini berdiri sekitar tahun 1979, pada saat itu, kelompok masak garam ini menggunakan bahan baku dari tanah tambak. Tujuan dari penelitian ini yaitu untuk Untuk mengetahui teknik pembuatan garam krosok, organoleptik (warna dan Bau), Kadar Air, NaCl dan logam berat Kadmium (Cd), Merkuri (Hg) dan Tembaga (Cu) Di Kelompok Tiberias Kelurahan Oesapa Barat. Penelitian ini telah dilaksanakan pada bulan Juni-Juli 2022 ada beberapa tahap yaitu Pengujian Organoleptik di Laboratorium Eksakta Universitas Kristen Artha Wacana Kupang, pengujian Kadar Air, NaCl dan logam berat ( Cd, Hg dan Cu) di PT SaraswatiIndo Ganethech, Bogor. Penelitian ini menggunakan metode kualitatif dan kuantitatif. Metode kualitatif meliputi metode survei dan wawancara di lapangan, melalui teknik pengambilan sampel sebanyak 3 kali pengambilan yaitu pada petak 1, petak 2 dan petak 3, Sedangkan metode kuantitatif yang digunakan dalam penelitian ini adalah metode pengujian di laboratorium. Hasil penelitian ini menunjukkan bahwa nilai kadar air yaitu 6,86%, Kadar NaCl 85,08% organoleptik parameter warna dan bau garam tergolong pada garam K3 (kualitas sedang) dan logam berat (Cd, Hg dan Cu) tidak terdeteksi. Kata Kunci : Garam, NaCl, dan Organoleptik SUMMARY ANGRIAN BESSIE (16391610). Analysis of the Quality of Krosok Salt in the Tiberias Group, Oesapa Barat Village as a Basic Material for Making Salt for Consumption: Umbu P. L. Dawa S.Pi, M.Sc as a firt advisor and Mada M. Lakapu, S.Si, M.Sias a second advisir). Fishery Products Technology Study Program, Faculty of Fisheries and Marine Sciences, Artha Wacana Christian University Kupang. Salt is one of the strategic commodities because apart from being a basic human need, it is also useful as an industrial raw material. For the needs of human consumption salt, salt has been used as a means of fortification of iodine substance into iodized salt for consumption in order to overcome disturbances due to iodine deficiency. Tiberias salt business group is one of the salt business groups located in Oesapa Barat Village, Kelapa Lima District, Kupang City. This salt business group was founded around 1980, at that time, this salt cooking group used raw materials from pond soil. The purpose of this study was to determine the technique of making krosok salt, organoleptic (color and odor), moisture content, NaCl and heavy metals Cadmium (Cd), Mercury (Hg) and Copper (Cu) in the Tiberias Group, Oesapa Barat Village. This research was carried out in June-July 2022 in several stages, namely Organoleptic Testing at the Exact Laboratory of the Artha Wacana Christian University Kupang, testing for Moisture Content, NaCl and heavy metals (Cd, Hg and Cu) at PT SaraswatiIndo Ganethech, Bogor. This research uses qualitative and quantitative methods. Qualitative methods include survey methods and field interviews, through sampling techniques 3 times, namely in plot 1, plot 2 and plot 3, while the quantitative method used in this study is the method of testing in the laboratory. The results of this study indicate that the value of water content is 6.86%, NaCl content of 85.08% organoleptic color and odor parameters of salt belong to K3 salt (medium quality) and heavy metals (Cd, Hg and Cu) are not detected. Keywords : Salt, NaCl, and Organolepic
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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
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2021•Skripsi, Thesis, Disertasi, dan Tugas Akhir
ARDITUS BAROS (15390060). Suitability Study of Good Manufacturing Practices and Standard Sanitation Operational Procedures on the Production of Iodized Salt at Cv. Raja Baru Kupang City: (UMBU PL DAWA S.Pi, M.Sc Advisor I and YUNIALDI H. TEFFU, S.Pi, M.Si Advisor II) Fishery Product Technology Study Program, Faculty of Fisheries and Marine Sciences, Artha Wacana Christian University Kupang. Province of East Nusa Tenggara (ENT) is one of the provinces that has potential to develop districes very large salt pond business. Salt ponds in ENT in 2016/2017 recorded 10 out form 23 districts and cities having a land area of 343.6 ha with annual production reaching 8,945.78 tonnes so that in 1 year can produce for 2 ha of land can only produce around 26 tonnes of salt. This number shows that it has not been maximal in describing salt production in ENT (Anonymous, 2017). Salt is one of the necessities that is a complement to food needs and as a source of electrolytes for the human body. However, in the salt production process, food safety and hygienic equipment must be maintained. Therefore, this study aims to determine the production process and to determine the suitability of Good Manufacturing Practices (GMP) and Standard Sanitation Operational Procedure (SSOP) in the production of iodized salt in CV. Raja Baru Kupang City. This research was conducted by observing how to produce iodized salt and seeing the suitability of Good Manufacturing Practices (GMP) and Standard Sanitation Operational Procedure (SSOP) in the Iodized Salt Production Industry at CV. Raja Baru, Kupang City. This research was conducted from November to December 2020 at CV. Raja Baru, Kupang City. This research uses a compoarative descriptive, with the application of GMP and SSOP treatment. The results of this study indicate that the application of GMP and SSOP in CV. Raja Baru has met SNI standards 3556-2010. The application of GMP / CPB which is applied in CV. Raja Baru, with a suitability level of 78.26% and a non-conformity level of 21.74%, therefore the GMP / CPB applied in CV. Raja Baru is very much in accordance with the applicable standards, so that the product is safe for consumption. the application of SSOP which is applied in CV. Raja Baru with the conformity level reaching 71.43% and the non-conformance level reaching 28.58%. Therefore, the SSOP applied in CV. Raja Baru needs to think again or improve such as employee health control, sanitation, and pest prevention so that the products consumed are safe for consumption.
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2021•Skripsi, Thesis, Disertasi, dan Tugas Akhir
RINGKASAN
ONI J. NENOHAY (14390038). Studi Kualitas Garam Tambak Tradisional di Desa Oeteta dan Garam Masak Tradisional di Desa Pariti, Kecamatan Sulamu, Kabupaten Kupang. Di bawah bimbingan : UMBU P.L. DAWA. S.Pi. M.Sc sebagai pembimbing I dan DEWI S. GADI. S.Pi. M.Si sebagai pembimbing II, Progranm Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Kristen Artha Wacana, Kupang.
Garam adalah hasil dari proses penguapan air laut dan bantuan sinar matahari dimana air laut merupakan tempat bermuaranya sungai, baik sungai besar maupun kecil. Tujuan Penelitian adalah Untuk mengetahui proses produksi garam tambak tradisional di Desa Oeteta dan proses produksi garam masak tradisional di Desa Pariti Kecamatan Sulamu, Kabupaten Kupang. Mengetahui kualitas kadar air, kadar NaCl, mineral (Mg, K, Ca) logam berat (Pb, Cd) dan iodium pada produk garam tradisional yang dihasilkan oleh petani garam di Desa, Oeteta dan Desa Pariti Kecamatan Sulamu Kabupaten Kupang.
Penelitian ini telah dilaksanakan selama 3 bulan mulai dari bulan Oktober - Desember 2019 di Kabupaten Kupang dan Laboratorium Eksakta UKAW untuk melakukan pengujian organoleptik dan kadar air sedangkan di Laboratoriun PT. Saraswati Indo Genetic Bogor untuk melakukan pengujian, kadar NaCl, mineral logam berat dan iodium. Metode penelitian yaitu metode deskriptif kualitatif dan kuantitatif dengan menggunakan analisis data deskriptif komparatif.
Hasil penelitian garam tradisional di Desa Oeteta dan Desa Pariti, Kecamatan Sulamu, Kabupaten Kupang kadar air garam tambak yaitu 4,94% dan garam masak yaitu 4,93%, kadar NaCl garam tambak yaitu 71,71% dan garam masak yaitu 80,25%, iodium garam tambak yaitu 0,765 mg/kg dan garam masak yaitu 1,28 mg/kg, magnesium garam tambak yaitu 1015,9 mg/100g dan garam masak yaitu 491,72 mg/100g, kalsium garam tambak yaitu 145,86 mg/100g dan garam masak yaitu 486,675 mg/100 g, kalium garam tambak yaitu 309,485 mg/100g dan garam masak yaitu 185,06 mg/100g, organoleptik parameter warna garam tambak dan garam masak yaitu putih normal, organoleptik parameter bau garam tambak dan garam masak yaitu normal tidak berbau, logam berat cadmium dan timbal garam tambak dan garam masak tidak terdeteksi
Dari hasil penelitian dapat disimpulkan yaitu Teknik pembuatan garam tambak meliputi pengisian air laut bak pembenihan 1-7 masing-masing selama 1 minggu, pengaliran air tua di meja 1-5, penjemuran dibawah sinar matahari selama 1 minggu, kristal garam tambak dan distribusi. Sedangkan teknik pembuatan garam masak meliputi pengambilan bahan baku, penyaringan selama 2 jam, pemasakan selama 4 jam, Kristal garam, penyiangan selama 1 jam, pengemasan dan distribusi. Garam tambak di Desa Oeteta dikategorikan tergolong pada garam K3 dengan kadar air 4,94%, NaCl 71,71%, warna garam coklat dan bau garam normal. Sedangkan garam masak di Desa Pariti dikategorikan juga tergolong pada garam K3 dengan kadar air 4,93%, NaCl 80,25%, warna garam coklat dan bau garam normal
