STUDY OF CHARACTERISTICS COOKED SALT TRADITIONAL IN RABASA HAERAN VILLAGE OF WEST MALAKA DISTRICT AND WEOE VILLAGE OF WEWIKU DISTRICT OF MALAKA, INDONESIAUmbu P.L. Dawa, Mada M. Lakapu, Sebastion Amaral and Donny Mercys BessieAbstract Salt is a chemical compound whose main components are sodium chloride (NaCl), water compounds, magnesium ions, calcium ions, and sulfate ions. In salt production generally no equipment is used or high technology is not adepted. The manufacturing process used firewood in a furnace, and the salt that is produced is then dried on a pottery tray made from palm leaves or nyiru panjang which is called socal by the local community before being put into sack packaging. The purpose of this study was to determine the characteristics of cooking salt from Rabasa Haerain village and Weoe village. This study was conducted in June-August 2019. Chemical tests were done at the Technical Implementation Unit of Mathematics and Natural Sciences Laboratory Widya Mandira University for water content and NaCl; and the organoleptic testing for color and aroma tests was done at the Exacta Laboratory of Artha Wacana Christian University. The results showed the average value of saltwater produced traditionally from the two villages in the Malaka District content in Rabasa Haerain village was the highest average of 13.61% while the lowest is 10.55% found in Weoe village. The highest average value of NaCl was 78.45%, namely in Weoe Village and the lowest was 73.93%, of Rabasa Haerain village. The average value for color organoleptic produced by both villages is 100, the lowest average color value is 33.33, in Rabasa Hairaen village and the highest is 66.67, that was found in Weoe village. The average value of aroma organoleptic produced by both villages is 100, the lowest average value is 46.47, that is in Weoe village and the highest was 53.33 in Rabasa Haerain village. |