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All Journal ARTCHIVE: Indonesia Journal of Visual Art and Design SEMESTA
Intan Putri Dewi
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Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Languange, Linguistic, Communication & Media Other

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SCIENTIFIC STUDY OF ETHNOSCIENCE IN THE PROCESS OF MAKING TRADITIONAL SALT Putri Olivia; Geni Rahimi; Intan Putri Dewi
SEMESTA: Journal of Science Education and Teaching Vol 4 No 2 (2021): Science Education Journal
Publisher : Pendidikan IPA, FMIPA, UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (144.536 KB)

Abstract

Padang Pariaman Regency has an area famous for its beach tourism. No doubt the average occupation of the surrounding residents works as fishermen. Abundant marine products make people associate with the beach. One of the uses of sea water for the manufacture of salt in the Sungai Limau District. Salt water can be seen as a square salt sea equipped with windmills to take sea water from the channel to the pond and processed into salt. Although local salt production is sufficient for industrial raw materials, therefore best practical technology is needed. The aim of this work is to directly improve the salt production process and the basic techniques for diversifying salt production, namely salt and bittern. The results of this work are as follows. Getrape type salt ponds are applied, where the young water embankment is located upstream and the seed pool descends to 1, 2, 3, then distributed to the crystal pot. Sea water is taken through a primary embankment to be pumped at an altitude of 1.5 m, so that it is still full of water at high tide. In the crystallizing pan (size 200 m2) sea water will be allowed to stand for 7-10 days until it is crystallized. Crystal salts located under the bittern solution can be crushed and collected at the collection point. Bittern left-after 29-30 ° Be can be drained back into the seed, collected at the bitter collection point..
MAKANAN TRADISONAL SUKU ALAS ACEH DALAM FOOD FOTOGRAFI Intan Putri Dewi
ARTCHIVE: Indonesian Journal of Visual Arts and Design Vol 3, No 2 (2022): ARTCHIVE : Indonesia Journal of Visual Art and Design
Publisher : Institut Seni Indonesia Padang Panjang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53666/artchive.v3i2.3196

Abstract

Co-Authors Geni Rahimi Putri Olivia