Ligan : Journal of Chemistry and Science

Analisis Kandungan Chloride Dan Kadar Air Pada Tembakau Lombok (Nicotiana tabacum)

2025-08-27T21:05:08+00:00

Lombok is a producer of good quality tobacco and is a leading national commodity. Tobacco (Nicotiana tabacum) is an annual plant that is sensitive to several factors. Virginia tobacco with imported quality, distinctive aroma and color according to the characteristics of the soil in Lombok. This research aims to determine the water content and chloride content in Virginia tobacco testing at PT Mangli Djaya Raya Jember. Water content was determined using the oven method (HS 123), while chloride content was determined using the colorimetric method. The test results are compared with the limits set by the Indonesian National Standard (SNI), namely that the water content in Virginia tobacco meets the Indonesian National Standard, indicating that value 12%. Meanwhile, the chloride content of Virginia tobacco has an average value of 1.4%, this sample is still within the safe limits set by the Indonesian National Standard (SNI).

Validasi Metode Analisis Kadar Air Pada Garam Halus dengan Metode Gravimetri

2025-10-12T20:39:02+00:00

beryodium salt is a type of salt that is included in the type of table salt. In Indonesia, the need for salt is met by various private companies and state-owned companies. PT. Garam is one of the state-owned companies engaged in the salt manufacturing industry. . This table salt before being distributed must be tested first according to the quality standards for table salt. The results of the water content analysis function to indicate the length of storage time and quality of the salt. If there is improper handling in processing and incorrect determination of water content, there will be damage to the food which can be harmful to health. The research conducted this time is the analysis of water content tests on table salt Salt using the gravimetric method and using a comparison of procedures from SNI 3556: 2016 and the procedures used at PT. Garam Kalianget Sumenep. The purpose of this study is to determine whether the water content of table has met the Indonesian national standard (SNI) 3556: 2016 or not. The results of the water content of consumption salt using the procedure of SNI 3556:2016 averaged 0.398% while with the procedure used at PT. Garam Kalianget Sumenep the average was 0.171%. From the results of the water content analysis that has been carried out, consumption salt has met the standard quality requirements for consumption salt based on Indonesian national standards.

VALIDASI METODE ANALISA KADAR NaCl DAN Mg PADA PENGUJIAN GARAM OLAHAN

2025-10-12T20:46:45+00:00

Salt is one of the most important commodities for both household and industrial needs. Salt is a collection of chemical compounds that are mostly composed of sodium chloride (NaCl) and impurities are also found including Mg. Objective: The purpose of this study was to determine the levels of Sodium Chloride (NaCl) and Magnesium (Mg) in processed salt samples produced by PT X and to evaluate the suitability of the analysis method used in the PT X laboratory with applicable standards. Method: The method used in the NaCl test analysis is titrimetry while the Mg test uses the AAS (Atomic Absorption Spectrophotometer) instrument. Results: Based on this analysis, the NaCl content in processed salt samples obtained results of 97% at PT X and 95% at SNI 3556:2016. While the r value in the Mg test is 0.9368.

VALIDASI METODE ANALISA KADAR AIR DAN KADAR Ca PADA PENGUJIAN GARAM

2025-10-12T20:54:38+00:00

Salt is an essential component of human life. In addition to being a basic food necessity in Indonesia, salt is also used as a raw material in various industries, such as fertilizer production and mining. This study aims to validate the analytical methods used to determine the moisture content and calcium (Ca) levels in salt testing at PT X. Moisture content was determined using the oven (gravimetric) method, while calcium content was analyzed using Atomic Absorption Spectrophotometry (AAS). The test results were compared with the threshold values set by the Indonesian National Standard (SNI). The moisture content in raw salt sample number 5 was found to meet the SNI standard, with a value of 5.3%. Meanwhile, the calcium content in processed salt showed an average value of 0.05%, indicating that the sample is considered safe and compliant with the established standards.

ANALISIS PENGAWET (BORAKS DAN FORMALIN) OLAHAN MAKANAN DI KAWASAN KABUPATEN SUMENEP SECARA ACAK

2025-10-12T21:01:49+00:00

Food additives (BTP) are mixed materials added to food in the manufacture, processing, preparation, treatment, packaging, storage or transportation of food to produce (directly or indirectly) with the aim of making the nature or form of food as expected. This study aims to qualitatively determine the status of borax and formalin in foods that contain borax and formalin and do not contain borax and formalin based on the place of origin of food in several processed products sold in Sumenep District and surrounding areas. The research method used Kurikumin paper, reagent FO2-1 formalin test as much as 1 spoon as an indicator and observed the color change. In the borax test using the KIT test, it showed that of the 6 samples tested there were 2 samples that were positive for borax, namely the Gapura cracker and Kasengan cracker samples. This was tested positive because of the change in litmus paper which turned red. The red color change is due to the formation of red rosocyanin compounds from boron and curcumin in an acidic atmosphere. While the formalin test from 4 samples all showed negative samples containing formalin.