KARAKTERISTIK GARAM RUMPUT LAUT COKELAT (SARGASSUM SP.) PERAIRAN BANGKA DENGAN PERAIRAN BENGKULU

SARAGIH, ARTHUR NATANAEL and Supriadi, Agus (2025) KARAKTERISTIK GARAM RUMPUT LAUT COKELAT (SARGASSUM SP.) PERAIRAN BANGKA DENGAN PERAIRAN BENGKULU. Undergraduate thesis, Universitas Sriwijaya.

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Abstract

Characteristics of Brown Seaweed Salt (Sargassum sp.) Bangka Waters with Bengkulu Waters. Brown seaweed salt is a biosalt or biological salt, which has high potassium (K) and low sodium (Na), so seaweed salt can be used as an alternative salt for people with hypertension. This research aims to determine the salt ratio of brown seaweed Sargassum sp. From Bangka waters to Bengkulu waters. This research was carried out in a laboratory experiment. The experimental design used in this research was a Randomized Group Factorial Design (RAKF) with treatment of place and salt drying time with 3 repetitions, independent sample t-test, and descriptive analysis. The parameters are salt content, sea water salinity, Mineral Analysis, and Na:K Ratio. The results of the research show that drying time treatment have a real influence on the characteristics of Sargassum Sp Seaweed Salt. Salt content 75.86%-81.82%, sea water salinity 33 ppt - 34 ppt, mineral analysis 40.665% - 46.574%, Na:K ratio 0.78% - 0.89%, analysis that has been carried out by research obtained treatment The best is in making seaweed salt from Bangka waters with a drying time of 20 hours. Keywords : Brown Seaweed Salt, time drying, Bengkulu, BangkaARTHUR NATANAEL SARAGIH. Karakteristik Garam Rumput Laut Cokelat (Sargassum sp.) Perairan Bangka dengan perairan Bengkulu. (Dibimbing oleh AGUS SUPRIADI). Garam rumput laut cokelat adalah biosalt atau garam hayati, yang dimana garam ini memiliki kalium (K) yang tinggi dan rendah natrium (Na), sehingga garam rumput laut dapat dijadikan sebagai garam alternatif bagi penderita hipertensi. Penelitian ini bertujuan untuk mengetahui perbandingan garam rumput laut cokelat Sargassum sp. Dari Perairan Bangka dengan Perairan Bengkulu. Penelitian ini dilakukan eksperimental laboratorium. Rancangan percobaan yang digunakan pada penelitian ini adalah Rancangan Acak Kelompok Faktorial (RAKF) dengan perlakuan Tempat, dan waktu pengeringan garam dengan 3 kali ulangan, Uji Independent sample t-test, dan analisis deskriptif. Parameternya adalah kadar garam, salinitas air laut, Analisis Mineral, dan Rasio Na:K. Hasil penelitian menunjukan perlakuan waktu pengeringan memberikan pengaruh nyata terhadap karakteristik Garam Rumput Laut Sargassum Sp. Kadar garam 75,86% - 81,82%, Salinitas air laut 33 ppt – 34 ppt, analisis Mineral 40,665% - 46,574%, Rasio Na:K 0,78% - 0,89%, Analisis yang sudah dilakukan penelitian didapatkan perlakuan terbaik adalah pada pembuatan Garam Rumput Laut dari Perairan Bangka dengan waktu pengeringan 20 Jam. Kata kunci : Garam rumput laut cokelat, waktu pengeringan garam, Bengkulu, Bangka

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Garam rumput laut cokelat, waktu pengeringan garam, Bengkulu, Bangka
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Arthur Natanael Saragih
Date Deposited:	17 Jan 2025 01:49
Last Modified:	17 Jan 2025 01:49
URI:	http://repository.unsri.ac.id/id/eprint/163810

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