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.