









































Pa
ge

 
1



Pa
ge

 
68

 American Journal of  
Food Science and Technology (AJFST)

Iodine Fortification from Sargassum sp. on the Quality of  Iodized Consumption Salt
Firda Rosa Afila1, Sri Subekti2, Mochammad Amin Alamsjah2*

Volume 3 Issue 2, Year 2024
ISSN: 2834-0086 (Online)

DOI: https://doi.org/10.54536/ajfst.v3i2.3389
https://journals.e-palli.com/home/index.php/ajfst

Article Information ABSTRACT

Received: August 31, 2024

Accepted: October 01, 2024

Published: October 04, 2024

Iodized consumption salt is salt intended for consumption purposes that has been enriched 
or fortified with Potassium Iodate (KIO3) to meet iodine requirements. One type of  seaweed 
known for its high iodine content is dried Sargassum sp., which ranges from 0.2-0.5% in 2 
grams. Samples of  coarse salt, to be purified into pure salt, will be treated with 2N NaOH 
to increase NaCl content and fortified with Sargassum sp. iodine extract. This research 
method involves using iodine extract from Sargassum sp. as a compound to replace KIO3 
in the process of  iodizing consumption salt. The study aims to determine the optimum 
concentration of  Sargassum sp. iodine for fortification in consumption salt according to 
SNI 3556:2016. The quality of  iodized consumption salt is analyzed using parameters such 
as moisture content, NaCl content, insoluble matter content, iodine content, heavy metal 
contamination, and sample surface analysis. The results indicate that the best treatment to 
increase iodine content in consumption salt is P3 with the addition of  80 ppm Sargassum sp. 
iodine concentration and to ensure sustainable fisheries that are environmentally friendly.

Keywords

Fortification, Iodized 
Consumption Salt, Sargassum 
sp. Iodine, Sustainable Fisheries

1 Fisheries Product Technology, Faculty of  Fisheries and Marine, Universitas Airlangga, Surabaya, 60155, Indonesia
2 Department of  Marine, Faculty of  Fisheries and Marine, Universitas Airlangga, Surabaya, 60155, Indonesia
* Corresponding author’s e-mail: alamsjah@fpk.unair.ac.id

INTRODUCTION 
Minerals are essential components required by all living 
organisms, known as inorganic substances or ash content. 
Minerals are divided into two groups based on quantity, 
namely macro minerals and trace minerals. Iodine is one 
of  the trace minerals. Iodine is abundant in marine fish, 
shellfish, crabs, squid, and salt intentionally mixed with 
iodine compounds (Arifin, 2008).
Consumption salt has long been used as a medium 
for the eradication of  Iodine Deficiency Disorders 
(IDD) (Sasmi, 2022). The iodine compound fortified 
in consumption salt is in the form of  KIO3 (Potassium 
Iodate), which easily dissolves in water and is susceptible 
to degradation when exposed to light and heat. KIO3 is 
a strong oxidizing agent, hence prone to converting into 
volatile iodine (Subhan, 2014).
Seaweed is a local food source that can serve as an 
alternative for daily fiber intake and contains high levels 
of  iodine (Anggraini, 2018). Seaweed with high iodine 
content, such as dried Sargassum sp., ranges around 62.3 
mg/100 g dry weight (Nunes et al., 2019). Due to the 
high iodine content in Sargassum sp., it has the potential to 
be used in iodine-fortified consumption salt. Therefore, 
research is needed to assess the impact of  adding iodine 
from Sargassum sp. on the quality of  iodine-fortified 
consumption salt.

LITERATURE REVIEW
Salt
Salt is a compound formed from the reaction of  acids 
and bases. NaCl is the main element in salt with sodium 
(40%) and chloride (60%) (Dawa et al., 2021). Salt is 
classified as consumption salt and industrial salt, this 
is based on the chemical content contained in the salt 

(Wibowo, 2020). Iodized consumption salt is salt for 
consumption purposes that has been enriched or has 
undergone fortification with 30-80 ppm of  Potassium 
Iodate (KIO3) (Hartati et al., 2014).

Iodine
Iodine is a mineral that is needed by the body in relatively 
small amounts, but has a very important role in the 
formation of  the hormone thyroxine (Sugiani et al., 2015). 
It is necessary to add iodine to salt in the form of  KIO3 
to meet the human body’s need for iodine, disorders due 
to iodine deficiency can result in goiter (Sugiani et al., 
2015). Sources of  food that contain a lot of  iodine are 
all foods of  marine origin such as seaweed, fish, shellfish 
and the like (Mutalazimah et al., 2021). Seaweed is also a 
source of  dietary fiber and a good source of  iodine for 
the body with an iodine content of  54.59 ppm (Astawan 
et al., 2005).

Seaweed Sargassum sp.
Sargassum sp. is a type of  brown algae (Phaeophyta). 
Sargassum sp. has characteristics such as the shape of  the 
thallus, generally cylindrical, lush branches resembling trees 
on land, the leaves are wide, oval or sword-like, have air 
bubbles (bladder) which are generally solitary, the length 
of  the thallus can reach seven meters and is brown in color 
(Pamungkas et al., 2013). This type of  seaweed has high 
economic value because it contains alginate and iodine 
which are used in the food, pharmaceutical, cosmetic and 
textile industries (Fitriani et al., 2023). Iodine content of  
Sargassum sp. dry during the process of  making and serving 
tea amounting to 2,742.91 µg/g bw (Nurdayat, 2005). 
Addition of  Sargassum sp. cakes can increase the iodine 
content by 0.16 mg/100 g (Darmawan et al., 2004).



Pa
ge

 
69

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 3(2) 68-74, 2024

Fortification
Fortification is the process of  enriching a food 
ingredient with certain substances (Edam, 2016). The 
government’s response to iodine deficiency is through 
iodine fortification of  table salt in the form of  KIO3. 
Salt fortification with iodine is mandatory in Indonesia 
(Novitriani, 2015). Seaweed, which has a fairly high iodine 
content, can be used as a fortifying ingredient in food and 
has been proven to increase iodine levels (Zava and Zava, 
2011). Iodide in seaweed functions as an antioxidant that 
protects the apoplast (cell wall space) in the cortex cell 
layer (Küpper, 2015). Banu’s (2015) research shows that 
the addition of  Sargassum cristaefolium to cereal flakes 
can increase the iodine content which ranges from 9.07 
ppm to 16.42 ppm.

MATERIALS AND METHODS
Materials and Tools
The materials needed are Sargassum sp., krosok salt, distilled 
water, chloroform, NaOH, NaCl, H2SO4, KI, AgNO3, 
K2CrO4, Na2S2O3.5H2O, starch indicator. The tools 
used are digital balance, beaker glass, vacuum pump, 
Erlenmeyer, oven, rotary shaker food processor, hotplate, 
SEM EDX.

Seaweed Extraction
The seaweed is cleaned and sorted from sand and foreign 
objects by washing. The Sargassum sp. that has been washed 
is then soaked in lime water, followed by drying under 
sunlight at 45°C for 3 days. Once dried, the Sargassum sp. 
is cleaned from lime residue through washing and then 
dehydrated using a dehydrator at 50°C for 4-5 hours. 
Subsequently, it is ground finely with 150 grams using 
a grinder. Maceration is carried out using 300 ml of  
Chloroform at a ratio of  1:2 (w/v) in a rotary orbital 
shaker for 72 hours at 120 rpm. The filtered solution 
is then dried in an oven at 44°C for 48 hours, covered 
with aluminum foil (Arisandi et al., 2023). The results of  
iodine extract from Sargassum sp. weighed according to the 
treatment, namely concentrations of  60 ppm (0.0189 g), 
70 ppm (0.0220 g), and 80 ppm (0.0252 g).

Krosok Salt Purification
Krosok salt was weighed as much as 315 grams, dissolved 
in 1 liter of  distilled water and then heated at 70oC for 15 
minutes. After a temperature of  25oC-30oC, 90 ml of  2N 
NaOH was added and allowed to settle for 45 minutes then 
filtered with a vacuum pump. Then the recrystallization 
stage was carried out using a hot plate at a temperature of  
250oC to form crystals (Rahem and Kartika, 2020). After 
that, the iodization process was carried out by dripping 
Sargassum sp iodine solution. with various treatments, 
namely 0 ppm, 60 ppm, 70 ppm, and 80 ppm then stirred 
with a food processor for 5 minutes (Manek et al., 2022).

Water Content Measurement
Analyze the levels using a Moisture Analyzer by adding 2 
grams to the aluminum base and then closing it, the tool 

will heat the product and the results will be printed on the 
tool (Kumalasari, 2012).

Sodium Chloride Measurement
Determination of  NaCl levels in salt according to SNI 
3556:2016 is carried out by weighing 10 grams of  salt 
samples. Dissolve in 40 mL of  distilled water, stir, and 
filter into a 100 mL measuring flask. Rinse with distilled 
water until it reaches the flask line (Solution A). Add 1 
mL of  5% K2CrO4 solution to the sample solution and 
titrate with 0.1 N AgNO3 solution until a brick red color 
forms.

Measurement of  the Insoluble Part in Water
Testing for the water insoluble part according to SNI 
3556:2016 is carried out by drying the filter paper and 
porcelain cup at a temperature of  (105 ± 2)oC for one 
hour, then weighing (W0). A 4 gram salt sample was 
dissolved in 100 ml of  distilled water, heated for 30 
minutes, then filtered. The filter paper and porcelain cup 
were dried again at the same temperature, cooled, and 
weighed to obtain a constant weight (W1).

Iodine Measurement
Determination of  iodine levels according to SNI 
3556:2016 is carried out by weighing 25 grams of  salt 
sample and dissolving it with 75 mL of  distilled water. 
Add 3 mL of  2N H2SO4 and 7.5 mL of  10% KI solution, 
then let the reaction take place in a dark place for 10 
minutes. Next, titrate the salt solution with Na2S2O3 until 
a straw yellow color appears, add 2 mL of  starch indicator 
to change the color to blue, and continue the titration 
until the solution is clear again.

Metal Contamination Measurement
Test for heavy metal contamination using an Atomic 
Absorption Spectrophotometer (AAS). The standard 
sample solution is put into an AAS test tube. The 
system is regulated via computer, the flame and AAS 
cathode lamp are turned on to achieve maximum 
absorption. The standard solution was absorbed in an 
arsitelin air flame, and the atomic absorption results 
were recorded to determine the metal concentration in 
the sample based on the AAS calibration curve (Warni 
et al., 2017).

Sample Surface Structure Testing
This test was carried out using a SEM tool, which is 
an electron microscope used to investigate the surface 
of  solid objects directly, with a magnification of  up to 
3,000,000x, a depth of  field of  0.4 - 4 mm, and a resolution 
of  1 - 10 nm (Walewangko et al., 2021). Analysis of  the 
synthesized solid ZSM-5 using SEM-EDX was carried 
out to evaluate its morphology and element content. The 
solid was placed on a carbon tape base and coated with 
Pd/Au for 15 minutes at a pressure of  6 x 10-2 mBar 
(Dismayanda and Prasetyoko, 2015).



Pa
ge

 
70

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 3(2) 68-74, 2024

RESULTS AND DISCUSSION
Water Content Test Results
The results of  the one way ANOVA statistical test on 
salt consumption showed that there was a significant 
difference (p<0.05). Duncan’s further test showed that 
the lowest water content value was the addition of  

60 ppm iodine (P1) at 1.29% and the highest was the 
addition of  80 ppm iodine (P3) at 0.55%. According 
to SNI 3556:2016, the maximum allowable moisture 
content in consumption salt is 7%. The moisture content 
in purified salt meets the quality standards specified by 
the SNI.

Table 1: Water Content Test Results
Sample Water Content (%) Information

Means ± SD SNI 3556:2016
P0 0,62ab ± 0,06 Maximum 7% Comply with SNI
P1 1,29c ± 0,05
P2 0,73b ± 0,12
P3 0,55a ± 0,11

Table 2: Sodium Chloride Level
Sample Sodium Chloride Level (NaCl) (%) Information

Means ± SD SNI 3556:2016
P0 94,53a ± 0,112 Minimum 94 Comply with SNI
P1 94,46a ± 0,085
P2 94,51a ± 0,090
P3 94,55a ± 0,053

Table 3: Water Insoluble Part
Sample Water Insoluble Part (%) Information

Means ± SD SNI 3556:2016
P0 0.034c ± 0.0020 Maximum 0,5 Comply with SNI
P1 0.043d ± 0.0020
P2 0.015a ± 0.0046
P3 0.027b ± 0.0020

The level of  moisture in salt can be influenced by impurities 
such as Ca and Mg compounds, which are hygroscopic 
and readily absorb water molecules (Tobing and Dewajai, 
2020). Increased moisture content also affects the sodium 
chloride (NaCl) content in salt, as higher moisture levels 
lead to lower NaCl content (Kurniawan et al., 2019).
Sargassum sp. seaweed contains alginates or hydrocolloid 
algin, which are colloid systems formed by organic 
polymers in water (Ode and Wasahua, 2014). 
Hydrocolloids can be used as additives to improve the 
quality of  food products. This is due to their ability to 

easily absorb water and form gels (Herawati, 2018).

Sodium Chloride Level Test Results
The results of  the one way ANOVA statistical test on 
salt consumption showed that there was no significant 
difference (p<0.05). NaCl levels based on the results 
of  research conducted ranged from 94.36%-94.63%. 
According to SNI 3556:2016, the minimum sodium 
chloride (NaCl) content in consumption salt should be 
94%. Purified salt meets the quality standards set by 
SNI. 

The increase in NaCl content after purification with 
2N NaOH is due to the precipitation and filtration of  
impurities during the filtration process (Ihsan and Jaeni, 
2002). The addition of  NaOH in the purification process 
is a method to bind impurities, thereby increasing the 
NaCl content. The use of  sodium hydroxide (NaOH) 2N 
is particularly effective in enhancing the NaCl content 
(Pujiastuti et al., 2018).

Water Insoluble Part Test Results
The results of  the one way ANOVA statistical test on 
salt consumption showed that there was a significant 
difference (p<0.05). Duncan’s further test showed that 
the lowest value of  the insoluble part in water was the 
addition of  60 ppm iodine (P1) of  0.043% and the 
highest was the addition of  70 ppm iodine (P2) of  
0.015%. According to SNI 3556:2016, the maximum 



Pa
ge

 
71

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 3(2) 68-74, 2024

allowable insoluble residue in consumption salt is 0.5%. 
After purification, the insoluble residue content in salt 
shows that all samples meet the SNI standards.
After recrystallization with the addition of  NaOH, there 
is a reduction in the insoluble residue content in salt 
due to the filtration process used to separate impurities. 
Iodine in seaweed exists in the form of  inorganic iodine 
compounds such as I- ion and IO3-, which are fully 
soluble in water, and low-molecular-weight organic iodine 
molecules that remain in the insoluble residue (Hou et al., 
1997).

Iodine Level Test Results
The results of  the one way ANOVA statistical test on 
salt consumption showed that there was a significant 
difference (p<0.05). Duncan’s further test showed that 
the lowest iodine content value was the addition of  0 
ppm iodine (P0) of  20.60 mg/kg and the highest was 
the addition of  80 ppm iodine (P3) of  39.18 mg/kg. 
Based on SNI 3556:2016, the minimum iodine content 
in consumption salt should be 30 mg/kg. After iodization 
with iodine from Sargassum sp., the iodine content in salt 
meets the SNI standards.

Table 4: Iodine Level
Sample Iodine Level (mg/kg) Information

Means ± SD SNI 3556:2016
P0 20,60a ± 0,99 Minimum 30 Does Not Comply with SNI
P1 33,26b ± 0,66

Comply with SNIP2 35,61c ± 0,31
P3 39,18d ± 1.21

Research results have shown a decrease in iodine content in 
consumption salt compared to the intended formulation. 
Formulation P1, which aimed to add 0.0189 grams of  
iodine per 315 grams of  salt to achieve a iodine content 
of  60 ppm, yielded an iodine content of  only 33.54 ppm. 
The longer the iodization or mixing process, the lower the 
iodine content in the salt, although the resulting mixture 
becomes more homogeneous (Manek et al., 2022). Storage 
conditions also affect iodine content in iodized salt. 
Iodine content in iodized salt stored in transparent plastic 
containers decreases more significantly compared to salt 
stored in glass containers (Aslinda and Astuti, 2019).
The iodine content from Sargassum sp. used in this study 
resulted in lower iodine content in iodized consumption 
salt compared to the intended formulation. This is 
because the Sargassum sp. underwent a soaking process 
using slaked lime or calcium hydroxide Ca(OH)2. Iodine 

can react with alkali metals such as calcium. Soaking 
seaweed in a calcium hydroxide solution causes iodine 
content to decrease because Ca(OH)2 is a basic solution 
that hydrolyzes iodine into hypoiodous acid and iodide, 
leading to higher pH levels which destabilize iodine 
(Monikasari et al., 2021).

Metal Contamination Test Results 
Based on the results of  testing for metal contamination 
in consumption salt, it shows that all treatments do not 
contain metal contamination such as Cadmium (Cd), Lead 
(Pb), Mercury (Hg), and Arsenic (As). The testing results 
for heavy metal contaminants Cd, Pb, Hg, and As in this 
study indicate that all samples did not detect any traces of  
these metals, adhering to the maximum allowable limits 
according to SNI standards: Cd ≤ 0.5 mg/kg, Pb ≤ 10 
mg/kg, Hg ≤ 0.1 mg/kg, and As ≤ 0.1 mg/kg.

Table 5: Metal Contamination
Metal Contamination Test Results (mg/kg) SNI 3556:2016

Krosok Salt P0 P1 P2 P3
Cadmium (Cd) 0,13 0.00 0.00 0.00 0.00 Maximum 0,5
Lead (Pb) 2,16 0.00 0.00 0.00 0.00 Maximum 10,0
Mercury (Hg) 0,00012 0.00 0.00 0.00 0.00 Maximum 0,1
Arsenic (As) 0,025 0.00 0.00 0.00 0.00 Maximum 0,1

The low levels of  heavy metal contamination in the salt 
from this study are attributed to the filtration treatment, 
which effectively separates heavy metals in the salt. This 
is supported by Said (2018), who noted that filtration 
treatments in saline water can reduce levels of  heavy 
metal contaminants and other dissolved metals.
Sargassum sp. seaweed is rich in minerals such as Na, K, 
Ca, and Mg. The low levels of  Cd, Pb, Hg, and As in 
iodized salt derived from Sargassum sp. indicate that the 

habitat of  Sargassum sp. in the waters of  Kepulauan Seribu 
is not contaminated with heavy metals, making it safe 
and suitable for use as raw material in consumption salt 
production. Sargassum sp. has the ability to absorb heavy 
metals and is known for its effectiveness in removing 
metal ions and polar organic compounds. Its extensive 
and shallow areas provide quick and reversible binding 
sites for ions (Dewinta et al., 2022).



Pa
ge

 
72

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 3(2) 68-74, 2024

Sample Surface Structure Test Results
SEM is a type of  magnification tool that uses a focused 
electron beam to obtain information. This test is basically 
used for morphological examination and analysis. SEM 
testing carried out at 2500X magnification and a scale bar 
of  50 μm, the appearance of  the structure and particles 
in iodized consumable salt looks like solid granules and 

crystals with various spatial shapes, such as cubes and tubes 
with a slightly rough texture. Increasing magnification 
indicates that the texture of  consumption salt becomes 
clearer with a surface that is undulating, resembling the 
crystalline form of  salt. The crystal size or particle size 
significantly influences the crystallinity and dissolution rate 
of  salt crystals. Regarding particle size, the size of  particles 

Figure 1: SEM Testing Results of  Consumable Salt at 2500X Magnification

Figure 2: SEM-EDX Testing Graph

affects the surface area of  a crystal (Sumarmi et al., 2017).
From this magnification, the EDX test is then continued 
to determine the chemical content. Some of  the most 
abundant elements are Cl (Chlorine), Na (Sodium), 
Hg (Mercury), C (Carbon), As (Arsenic), Pb (Lead), I 

(Iodine), K (Potassium), Cd (Cadmium). The Na and Cl 
content dominates the consumption salt formulation. 
The chemical compounds contained in iodized table salt 
can be seen in Table 6.

Table 6: The Results of  EDX Testing for Components in Consumable Salt
Element Number Element Symbol Element Name Atomic Conc. 

(at. 100%)
Weight Conc. 
(wt. 100%)

6 C Carbon 11.160 4.012
11 Na Sodium 19.231 13.240
17 Cl Chlorine 66.716 70.812
19 K Potassium 0.343 0.401
33 As Arsenic 0.805 1.805
48 Cd Cadmium 0.119 0.401
53 I Iodine 0.211 0.802
80 Hg Mercury 1.253 7.523
82 Pb Lead 0.162 1.003



Pa
ge

 
73

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 3(2) 68-74, 2024

CONCLUSION
This study concludes that adding iodine from Sargassum 
sp. impacts the quality of  iodized table salt by increasing 
the iodine content. The optimal concentration for iodine 
fortification from Sargassum sp. regarding the quality of  
iodized table salt is found in treatments with the addition 
of  80 ppm iodine from Sargassum sp.

REFERENCES
Anggraini, P. (2018). Utilization of  Seaweed (Eucheuma 

cottonii) for High Fiber and Iodine Bread. Jurnal 
ARGIPA, 3(1), 26-36.

Arifin Z. (2008). Several Essential Micro-Mineral 
Elements in Biological Systems and Their Analytical 
Methods. Agricultural Research and Development Journal, 
27(3), 99-105.

Arisandi, A., Farid, A., Wulandari, R. A., & Muktisari, R. 
D. (2023). Effectiveness Test of  Iodine Derived from 
Seaweed (Eucheuma spinosum) Against Escherichia 
coli Bacteria. Juvenil: Scientific Journal of  Marine and 
Fisheries, 4(4), 351-358.

Aslinda, W., & Astuti, N. S. K. S. (2019). Analysis of  Iodine 
Content in Iodized Salt in Plastic and Glass Storage 
Containers During 6 Days of  Storage. Poltekita: Journal 
of  Health Sciences, 13(1), 25-29.

Astawan, M., Wresdiyati, T., & Hartanta, A. B. (2005). 
Utilization of  Seaweed as a Dietary Fiber Source to 
Lower Blood Cholesterol in Rats. HAYATI Journal of  
Biosciences, 12(1), 23-27.

Banu, S. (2015). The Influence of  Addition of  Seaweed 
Flour (Sargassum cristaefolium) on the Quality of  
Flake Cereal. Doctoral dissertation. Universitas Brawijaya 
Press. Pages 1-101.

Darmawan, M., Tazwir, & H.E. Irianto. (2004). 
Fortification of  Cake Using Gracillaria spp. and 
Sargassum Filipendula as Sources of  Omega-3 Fatty 
Acids and Iodine. Indonesian Journal of  Fisheries Research, 
10(3), 85-93.

Dawa, U.P.L., Lakapu, M.M., & Fallo, R.D.B. (2021). 
Quality Analysis of  Traditional Cooking Salt in 
Tiberias Group at Oespa Barat Village, Kupang City. 
Papadak Marine Journal, 2(2), 154-162.

Dewinta, A. F., Lubis, R. Y., & Siregar, R. F. (2022). The 
Effect of  Sargassum sp. Porridge Immersion to Reduce 
Levels of  Lead (Pb) and The Organoleptic Quality 
in Blood Cockles (Anadara granosa) from Belawan 
Fishing Port. Earth and Environmental Science, 977(1), 
1-7.

Dismayanda, M., & Prasetyoko, D. (2015). Synthesis of  
ZSM-5 from Bangka Kaolin Using TPABr as Organic 
Template: Aging Time Variation. Thesis. Surabaya: 
Sepuluh Nopember Institute of  Technology Press. 
Pages 1-59.

Edam, M. (2016). Fortification of  Fish Bone Flour on 
the Physico-Chemical Characteristics of  Fish Balls. 
Journal of  Industrial Technology Research, 8(2), 83-90.

Fitriani, F., Cokrowati, N., & Mukhlis, A. (2023). Effect of  
Cultivation of  Sargassum sp. with Different Substrates 

on a Laboratory Scale. Indonesian Journal of  Aquaculture 
Medium, 3(3), 162-171.

 Herawati, H. (2018). Potential of  Hydrocolloids as 
Additives in High-Quality Food and Non-Food 
Products. Journal of  Agricultural Research and Development, 
37(1), 17-25.

Hou, X., Chai, C., Qian, Q., Yan, X., & Fan, X. (1997). 
Determination of  Chemical Species Of  Iodine In 
Some Seaweeds (I). Science of  the Total Environment, 
204(3), 215-221.

Ihsan, D., & Jaeni, M. (2002). Improving Public Salt 
Quality by Chemical Treatment. Journal of  Coastal 
Development, 5(3), 111-116.

Kumalasari, H. (2012). Validation of  Moisture Content 
Measurement Method in Flavor Powder Using 
Halogen Moisture Analyzer HB43-S as an Alternative 
to Oven and Karl Fischer Method. Thesis. Bogor 
Agricultural University Press. Pages 1-71.

Küpper, F. C. (2015). Iodine in seaweeds–Two Centuries 
of  Research. Springer Handbook of  Marine Biotechnology, 
591-596.

Kurniawan, A., Farikh, A., M. Aris, M., Abdul, A., Basep, 
A., & Guntur. (2019). Quality Analysis of  Prism 
House Greenhouse Production Salt in Sedayu Lawas 
Village, Lamongan Regency, East Java. National Journal 
of  Marine Science, 14(2), 95-102.

Manek, D. D., Mangesa, D. P., & Bale, J. S. (2022). Design 
and Construction of  a Fine Salt Iodization Mixer 
Machine with Injection System for Small-Scale Home 
Industry Using VDI 2222 Method. Scientific Journal of  
Industrial Engineering, 10(2), 130-141.

Monikasari, N. N. T., Gunam, I. B. W., & Wisaniyasa, N. 
W. (2021). Utilization of  Gracilaria sp. Seaweed Flour 
in Tempeh as an Alternative Source of  Iodine-Rich 
Food. Journal of  Postharvest and Marine Biotechnology, 
16(1), 53-61.

Nunes, N., Valente, S., Ferraz, S., Barreto, M. C., 
& de Carvalho, M. P. (2019). Validation of  a 
Spectrophotometric Methodology For a Rapid Iodine 
Analysis in Algae and Seaweed Casts. Algal Research, 
42(19), 1-8.

Nurdayat, I. S. (2005). Changes in Iodine Content of  
Sargassum sp. Seaweed During the Process of  Making 
and Serving Tea. Doctoral Dissertation. Institut 
Pertanian Bogor University Press. Pages 1-61.

Novitriani, K. (2015). Analysis of  Iodine Levels in Salted 
Eggs. Journal of  Health from Bakti Tunas Husada: Journal 
of  Nursing Sciences, Health Analysts, and Pharmacy, 12(1), 
236-241.

Ode, I., & Wasahua, J. (2014). Potential Types of  Brown 
Algae in the Coastal Waters of  Hutumuri Village, 
Ambon Island. Agrikan: Journal of  Agricultural Aquatic 
Science, 7(2), 39-45.

Pamungkas, T. A., Ridlo, A., & Sunaryo. (2013). The 
Effect of  Extraction Temperature on the Quality of  
Sodium Alginate from Sargassum sp. Journal of  Marine 
Research, 2(3), 78-84.

Pujiastuti, C., Ngatilah, Y., Sumada, K., & Muljani, S. 



Pa
ge

 
74

https://journals.e-palli.com/home/index.php/ajfst

Am. J. Food. Sci. Technol. 3(2) 68-74, 2024

(2018). The Effectiveness of  Sodium Hydroxide 
(NaOH) and Sodium Carbonate (Na2CO3) on The 
Impurities Removal of  Saturated Salt Solution. Journal 
of  Tropical Marine Science, 3(2), 53-64.

Rahem, M., & Kartika, A. G. D. (2020). The Effect 
of  NaOH Addition on the Increase of  NaCl in 
Consumable Salt. Juvenil: Scientific Journal of  Marine and 
Fisheries, 1(4), 461-467.

Said, N. I. (2018). Methods for Heavy Metal Removal 
(As, Cd, Cr, Ag, Cu, Pb, Ni, and Zn) from Industrial 
Wastewater. Journal of  Water Indonesia, 6(2), 136-148.

Sasmi, S, W. (2022). Literature Review: The Effect of  
Storage Time and Heating on the Iodine Content 
in Iodized Salt. Proceedings of  the National Conference 
on Research and Community Service of  Buana Perjuangan 
University Karawang, 2(1), 607-627.

Subhan. (2014). Analysis of  Iodine Content in Granular 
Consumable Salt Circulating in the Ambon City 
Market. Fikratuna Journal, 6(2), 290-295.

Sugiani, H., Previanti, P., Sukrido, S., & Pratomo, U. 
(2015). Determination of  the Effect of  Heating 
and Storage Time on Iodized Salt Potassium Iodate. 

Chimica et Natura Acta, 3(2), 66-69.
Tobing, C., & Heny, D. (2020). Literature Review: Quality 

Stability and Kinetic Reaction Calculation of  Iodine 
Reduction in Salt. Journal of  Separation Technology, 6(2), 
362-372.

Walewangko, Y., Bujung, C. A., & Rende, J. C. (2021). 
Analysis of  Element Composition and Mineral Types 
of  Soputan Volcanic Rock Using SEM-EDX and 
FTIR. Jurnal FisTa: Physics and Its Applications, 2(1), 55-
60.

Warni, D., Karina, S., & Nurfadillah, N. (2017). Analysis 
of  Metals Pb, Mn, Cu, and Cd in Sediments at 
Meulaboh Jetty Port, West Aceh. Scientific Journal of  
Marine and Fisheries Students, Unsyiah, 2(2), 246-253.

Wibowo, A. (2020). Potential Development of  Indonesian 
National Standards (SNI) for Iodized Salt Products 
to Improve Competitiveness. Meeting and Scientific 
Presentation of  Standardization. Pages 79-88.

Zava, T. T., & Zava, D. T. (2011). Assessment of  Japanese 
Iodine Intake Based on Seaweed Consumption in 
Japan: A Literature-Based Analysis. Thyroid Research, 
4(1), 14.


