Analisa Kandungan dan Pengaruh Kondisi Penyimpanan Terhadap Kadar Iodium Garam Dapur Yang Sering Digunakan Oleh Masyarakat di Kota Bengkulu
ABSTRACT: Iodized salt can be
prepared by fortifying iodine (KIO3) as the source of Iodine. Iodine content
according to SNI Requirement no. 01-3556-2000 is 30-80 ppm iodine as KIO3. Low
iodine levels in salt is due to the fact that the manufacturer adds less iodine
than required amount and reduced iodine content during storage. The purpose of
this study was to determine the level and effect of storage conditions on the
iodine content of salt samples. The samples used are five brands of kitchen
salt most in demand at Bengkulu city. The method used is descriptive.
Determination of iodine content was done by UV-Vis Spectrophotometric method.
After initial assay, the sample then treated in four different storage
conditions ie near the stove and in the spice cabinet each with the condition
of open and closed containers. the results of quantitative analysis, Iodine
content in the sample ranged from 48.47-63.25 ppm. The highest percentage of
iodine loss was obtained under storage conditions near stoves with opened
containers (59.25%). The conclusion of this study is that 100% of
Iodine-containing samples according to SNI requirements and storage conditions
close to heat sources with open container conditions can increase the risk of
decreased iodine levels.
Kata kunci: Iodium; garam dapur; kondisi penyimpanan
Penulis: Krisyanella, Meinisasti,
Heti Rais Khasanah
Kode Jurnal: jpfarmasidd170142
