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

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