The effect of old water making time and heating temperature on moisture content and NaCl on traditional salt production

Abstract

The manufacture of salt from old water is only done in salt ponds by geomembrane methods and prisms with the help of evaporation from sunlight. This study uses experimental methods. Working procedures in this study include sampling, followed by characterizing water samples including pH, NaCl, salinity and clarity tests. Then continued with the manufacture of salt samples. After that, each sample was tested on the water content and NaCl levels. The data to be obtained will be analyzed using the Duncan and Tukey Test tests with the SPSS 25.0. While the sensory test using Krustal Wallis if there is a noticeable difference (p<0.05) it will be continued with the Mann Whitney test and compared to the quality standard of SNI 3556:2010 iodine consumption salts. Sensorically covering the color, taste and texture of salt with the method of making using hotplate has met the quality 1 and 2. The chemical characteristics of the moisture content parameters have met the standard SNI 3556: 2010 salt consumption of iodine. Some salt samples do not meet the SNI's standards on NaCl levels. Salt quality is affected by the NaCl levels of old water, impurities and the process of making salt.