The Storage Conditions to Quality of Iodine Content in Salt at the Seller Level that Distributed in Traditional Market at North Denpasar in Year 2017

Authors

  • Diah Prihatiningsih Sekolah Tinggi Ilmu Kesehatan Wira Medika Bali
  • Sherly Novitasari Sekolah Tinggi Ilmu Kesehatan Wira Medika Bali

DOI:

https://doi.org/10.36376/bmj.v4i1.53

Keywords:

Iodinated Salt, Iodine Content, Storage Condition

Abstract

Introduction : One of the health problems in Indonesian society that has a huge impact on the survival and quality of human resources is GAKI. One of the basic human needs in daily life is widely used as an additional ingredient in food ingredients as food preservatives such as salted fish, mustard greens, pickled fruits, and the basic manufacture of chemical compounds is salt. The research was to determine the effect of storage process and storage time on iodine content in salt. Method : The research was designed as descriptives quantitative study that conducted in traditional market at North Denpasar. The sample collected was 60 branded salt and unbranded salts. The iodine content was tested using iodometri titration method at Laboratorium Analis Kesehatan STIKes Wira Medika Bali. Data of storage condition was collected from direct measurement and interview with the vendor. The data was analyzed descriptively and analytically. Results : The researched results showed that iodine content of 5 branded and unbranded salts in North Denpasar was 58,98 ± 24,41 ppm. While the storage conditions with the average storage duration time at the traders was 13 days with average temperature of 29,760C and 68,82% humidity.

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Author Biographies

Diah Prihatiningsih, Sekolah Tinggi Ilmu Kesehatan Wira Medika Bali

Sekolah Tinggi Ilmu Kesehatan Wira Medika Bali

Sherly Novitasari, Sekolah Tinggi Ilmu Kesehatan Wira Medika Bali

Sekolah Tinggi Ilmu Kesehatan Wira Medika Bali

References

Cahyadi, Wisnu. (2008). Penentuan Kadar Spesi Yodium dalam Garam Beryodium yang Beredar di Pasar dan Bahan Makanan Selama Pemasakan dengan Metode Kromatografi Cair Kinerja Tinggi-Pasangan Ion, Media Medika Indonesia, 43 (1): 22-29
Gunung, IK. (2007). Garam Beryodium dengan Memperhitungkan Kehilangan Yodium Waktu Memasak dapat Memenuhi Asupan Yodium yang Dianjurkan di Daerah Endemik Dibadingkan Tanpa Memperhitungkan Kehilangan Yodium Waktu Memasak. Disertasi : Program Pascasarjana Universitas Udayana, Denpasar : 37-108
Hendrawan Nadesul. 2000. Makanan Sehat Untuk Ibu Hamil. Bandung: Puspaswara
Marihati dan AM. Soengkawati. 2001. Penelitian Kandungan Iodium. Buletin Penelitian Dan Pengembangan Industri No. 28 Agustus 2001. Balai Industri Semarang

Published

2017-07-30

How to Cite

Prihatiningsih, D., & Novitasari, S. (2017). The Storage Conditions to Quality of Iodine Content in Salt at the Seller Level that Distributed in Traditional Market at North Denpasar in Year 2017. Bali Medika Jurnal, 4(1), 10–15. https://doi.org/10.36376/bmj.v4i1.53

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