Iodometric Determination of Iodine Level in Kitchen Salt Products Circulating in Surakarta Market

Abstrak

Government efforts that have a positive impact on improving human resources (HR) are freeing the Indonesian people from iodine deficiency disorders (GAKI) by improving the nutritional status of the community. On a national scale, salt is one of the food additives used by humans as a flavor giver. Potassium iodate (KIO3) is one of the substances that must be present in iodized salt. This study aims to determine the iodine content in table salt circulating in Surakarta market. The research method includes sample preparation, making H2SO4 2N solution, making potassium iodide (KI) 10% solution, making amylum 1%, making KIO3 0.1 N solution, making Na2S(2)O3 0.005 N solution, making Na2S(2)O(3)solution standardization and determining potassium iodate (KIO(3)) content using iodometric titration method. The results of research on 7 salt samples taken randomly found 4 samples namely salt B 44.79 ppm, salt C 42.91 ppm, salt E 38.85 ppm, and salt G 41.42 ppm have KIO 3 levels meet SNI standards of 30-80 ppm. The other 3 samples, namely salt A 16.23 ppm, salt D 27.51 ppm and salt F 19.80 ppm did not meet the SNI standard for KIO3 levels.