Jurnal Vokasi Indonesia
Vol 5, No 1 (2017): January - June

ANALYSIS OF IODINE CONTENT IN TABLE SALT

Eka Ratri Noor Wulandari (Unknown)



Article Info

Publish Date
01 Jan 2017

Abstract

Iodine is essential nutrients for human body. It is needed by thyroid gland to produce thyroxine hormone. Human body cannot produce iodine by itself. There are some sources of iodine in food such as seafood, milk, egg, fruit and vegetable that can be consumed to fulfill the daily needs. Table salt is one of iodine’s source that routinely consumed, based on SNI No. 3556:2010, it has to be fortified by potassium iodate of 30-80 ppm. Lack of iodine intake will lead a disorder called Iodine Deficiency Disorders (IDD) which generally manifested as mumps. In this research, the analysis of iodate content in table salt was done by formation of blue I2-starch complex. The several optimum conditions showed for this measurement such as maximum wavelength, type and concentration of acid, and complex stability time. Based on commercial table salt sample analysis, showed that only 50% of our sample contain suitable amount of iodine while the others contains lower or almost no iodine. Keyword; table salt, iodine, iodate, I2-starch complex

Copyrights © 2017






Journal Info

Abbrev

jvi

Publisher

Subject

Arts Humanities Economics, Econometrics & Finance Education Public Health Social Sciences

Description

Jurnal Vokasi Indonesia is a applied and scientific journal which publishes original articles on new knowledge, research or applied research and other development related to vocational issue. The journal is published by Vocational Program universitas Indonesia and provides a broad-based forum for ...