Lestari, Aprilla Yuliana (2025) PENETAPAN KADAR IODIUM DALAM PRODUK GARAM DAPUR YANG BEREDAR DI PASAR SURAKARTA SECARA IODOMETRI. Skripsi thesis, Universitas Setia Budi.
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Abstract
APRILLA YULIANA LESTARI, 2025, PENETAPAN KADAR IODIUM DALAM PRODUK GARAM DAPUR YANG BEREDAR DI PASAR SURAKARTA SECARA IODOMETRI, SKRIPSI, FAKULTAS FARMASI UNIVERSITAS SETIA BUDI, SURAKARTA. Dibimbing oleh Dr. Drs. Supriyadi, M.Si. Dan apt. Vivin Nopiyanti, S,Farm., M.Sc Iodium merupakan mineral yang penting bagi manusia. Salah satu sumber iodium adalah garam dapur. Syarat kadar iodium yang menurut (SNI) dalam garam beriodium minimal 30 mg/kg. Penelitian ini bertujuan untuk mengetahui dan menentukan kandungan iodium pada garam dapur yang beredar di pasar Surakarta. Sampel yang digunakan adalah enam produk garam dapur berlabel garam beriodium dan satu produk tidak bermerek. Kadar iodium ditetapkan dengan menggunakan metode titrasi iodometri yang dipilih sebagai kadar KIO3. Data kadar iodium yang diperoleh pada sampel ditentukan konsentrasinya dengan syarat sesuai (SNI) 3556:016. Hasil penelitian terhadap tujuh sampel garam yang diambil secara acak didapati empat sampel yaitu garam B 44,79 mg/kg, C 42,91 mg/kg, E 38,85 mg/kg, dan G 41,42 mg/kg, mempunyai kadar KIO3 memenuhi standar SNI yaitu minimal 30 mg/kg. Tiga sampel lainnya yaitu garam A 16,23 mg/kg, D 27,51 mg/kg dan F 19,80 mg/kg tidak memenuhi standar (SNI) 3556:2016 untuk kadar KIO3. APRILLA YULIANA LESTARI, 2025, DETERMINATION OF IODIUM LEVELS IN KITCHEN SALT PRODUCTS CIRCULATING IN THE SURAKARTA MARKET USING IODOMETRICTY, THESES, FACULTY OF PHARMACY, SETIA BUDI UNIVERSITY, SURAKARTA. Supervised by Dr. Drs. Supriyadi, M.Sc. And apt. Vivin Nopiyanti, S.Farm., M.Sc. Iodine is an important mineral for humans. One source of iodine is table salt. The iodine content requirement according to (SNI) in iodized salt is at least 30 mg/kg. This study aims to determine and determine the iodine content in table salt circulating in the Surakarta market. The sample used were six table salt product labeled iodized salt and one unbranded product. Iodine levels were determined using the iodometric titration method which was selected as the KIO3 level. The iuodine content data obtained in the sample was determined according to the concentration requirements (SNI) 3556:2016. The results of the study on seven salt samples taken randomly found four samples, namely salt B 44,79 mg/kg, C 42,91 mg/kg, E 38,85 mg/kg, and G 41,42 mg/kg, had KIO3 levels that met the SNI standard of at least 30 mg/kg. The other three samples, namely salt A 16,23 mg/kg, D 27,51 mg/kg, and F 19,80 mg/kg did not meet the standard (SNI) 3556:2016 for KIO3 levels.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | kadar iodium, garam, iodometri, Surakarta. iodine content, salt, iodometry, Surakarta |
| Subjects: | Q Science > Q Science (General) |
| Divisions: | Fakultas Farmasi > Prodi S1 Farmasi |
| Depositing User: | USB |
| Date Deposited: | 01 Jul 2025 08:39 |
| Last Modified: | 01 Jul 2025 08:41 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/6620 |
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