Aktivasi Laboratorium di UMKM UD Garam Cemerlang Kabupaten Pati

Kusmiyati Kusmiyati; Annisa Metantya Maharani; Mochamad Kusdinar; Laurentius Ivan A.M; Siti Nur Khairunisa Aroli

doi:10.14710/halal.v4i2.13686

DOI: https://doi.org/10.14710/halal.v4i2.13686

Aktivasi Laboratorium di UMKM UD Garam Cemerlang Kabupaten Pati

*Kusmiyati Kusmiyati - Jurusan Teknik Industri Fakultas Teknik Universitas Dian Nuswantoro Semarang, Indonesia

Annisa Metantya Maharani - Department of Chemical Engineering, Faculty of Engineering, Indonesia

Mochamad Kusdinar - Department of Chemical Engineering, Faculty of Engineering, Indonesia

Laurentius Ivan A.M - Department of Chemical Engineering, Faculty of Engineering, Indonesia

Siti Nur Khairunisa Aroli - Department of Chemical Engineering, Faculty of Engineering, Indonesia

BibTex Citation Data :

@article{Halal13686,
    author = {Kusmiyati Kusmiyati and Annisa Maharani and Mochamad Kusdinar and Laurentius Ivan A.M and Siti Aroli},
    title = {Aktivasi Laboratorium di UMKM UD Garam Cemerlang Kabupaten Pati},
    journal = {Indonesia Journal of Halal},
  volume = {4},
    number = {2},
    year = {2021},
    keywords = {garam, UMKM, SNI, NaCl, iodium},
    abstract = { Abstrak  Program ini bertujuan untuk mengedukasi para pelaku UMKM UD Garam Cemerlang di Kabupaten Pati dalam tahap-tahap analisa garam. Program ini meliputi kegiatan analisa kadar air, kadar NaCl, kadar iodium dan penambahan ruang lingkup. Metode analisis data hasil penelitian adalah metode deskriptif. Hasil survey menunjukkan bahwa kadar NaCl dan yodium pada garam produksi UMKM UD Garam Cemerlang sudah memenuhi syarat garam konsumsi yang sudah diatur dalam Standar Nasional Indonesia 4435:2017 untuk kadar NaCl dan untuk kadar yodium yang diatur dalam Standar Nasional Indonesia 3356:2016 tentang garam bahan baku untuk industri garam beryodium.   Kata kunci:  garam, UMKM, SNI, NaCl, iodium        Abstrak    ACTIVATION OF ANALYSIS LABORATORY IN UKM UD GARAM CEMERLANG, PATI REGENCY.        This   program aims to educate UMKM at UD Garam Cemerlang in Pati Regency in the stages of salt analysis. This program includes analysis of water content, NaCl content, iodine, and scope. The research data analysis method is a descriptive method. The survey results show that the levels of NaCl and iodine in the salt produced by UMKM UD Garam Cemerlang have met the requirements for consumption of salt as regulated in the Indonesian National Standard 4435:2017 for NaCl levels and iodine levels regulated in the Indonesian National Standard 3356:2016 regarding salt raw material for the iodized salt industry.     Keywords:    salt,  UMKM,   SNI , NaCl, iodine  },
   issn = {2656-4963},   pages = {52--56}  doi = {10.14710/halal.v4i2.13686},
    url = {https://ejournal2.undip.ac.id/index.php/ijh/article/view/13686}
}

Citation Format:

Abstract

Abstrak

Program ini bertujuan untuk mengedukasi para pelaku UMKM UD Garam Cemerlang di Kabupaten Pati dalam tahap-tahap analisa garam. Program ini meliputi kegiatan analisa kadar air, kadar NaCl, kadar iodium dan penambahan ruang lingkup. Metode analisis data hasil penelitian adalah metode deskriptif. Hasil survey menunjukkan bahwa kadar NaCl dan yodium pada garam produksi UMKM UD Garam Cemerlang sudah memenuhi syarat garam konsumsi yang sudah diatur dalam Standar Nasional Indonesia 4435:2017 untuk kadar NaCl dan untuk kadar yodium yang diatur dalam Standar Nasional Indonesia 3356:2016 tentang garam bahan baku untuk industri garam beryodium.

Kata kunci: garam, UMKM, SNI, NaCl, iodium

Abstrak

ACTIVATION OF ANALYSIS LABORATORY IN UKM UD GARAM CEMERLANG, PATI REGENCY. This program aims to educate UMKM at UD Garam Cemerlang in Pati Regency in the stages of salt analysis. This program includes analysis of water content, NaCl content, iodine, and scope. The research data analysis method is a descriptive method. The survey results show that the levels of NaCl and iodine in the salt produced by UMKM UD Garam Cemerlang have met the requirements for consumption of salt as regulated in the Indonesian National Standard 4435:2017 for NaCl levels and iodine levels regulated in the Indonesian National Standard 3356:2016 regarding salt raw material for the iodized salt industry.

Keywords: salt, UMKM, SNI, NaCl, iodine

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Keywords: garam, UMKM, SNI, NaCl, iodium

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Section: Research Articles

Language : ID

In Vol 4, No 2 (2021): IJH

[BSN] Badan Standarisasi Nasional. 2016. SNI 3556-2016. Garam Konsumsi Beriodium. Badan Standarisasi Nasional : Jakarta
[BSN] Badan Standarisasi Nasional. 2017. SNI 4435-2017. Garam Konsumsi Beriodium. Badan Standarisasi Nasional : Jakarta
Astuti, Rika P., Yulianti, Cicik H., Prasetya, Rahmad. A. (2016). Pengaruh Lama Waktu Pengadukan Terhadap Pengikatan Impuritis untuk Meningkatkan Kadar NaCl Pada Garam Rakyat, Vol 1 No.1, P.ISSN: 2527-6328. 9-10
Efendy, M., Heryanto, A., Sidik, R.F., Muhsoni, F.F. (2016). Perencanaan Usaha Korporatisasi Usaha Garam Rakyat. Jakarta: Sekretariat Direktorat Jenderal Pengelolaan Ruang Laut, Kementrian Kelautan dan Perikanan
Ngargono. 2012. Tujuh Puluh Persen Garam di Jateng Langgar Standar Yodium. Tempo, 16 Oktober 2012. ( https://id.berita.yahoo.com/70-persen-garam-di-jateng-langgar-standar-yodium-044604313.html)

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