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All Journal JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Erika Septiana Putri
Universitas Trunojoyo Madura
Agriculture, Biological Sciences & Forestry Chemistry Immunology & microbiology Industrial & Manufacturing Engineering

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Penerapan Analytic Network Process (Anp) Dalam Pemilihan Bahan Baku Garam Sehat Erika Septiana Putri; Iffan Maflahah; Dian Farida Asfan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 4 (2023): Desember
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i04.p12

Abstract

Healthy salt is salt in solid or liquid form with a maximum NaCl content of 60% and potassium iodate (KIO3) 30 mg/kg which can be consumed directly by the public. Examples of healthy salt include seaweed salt, lindur leaf salt, moringa fortified salt and alor salt. Several alternatives for making healthy salt are determined by several factors including the availability of raw materials, production process technology, nutritional content and so on. In selecting healthy salt raw materials using the ANP approach. The purpose of this study was to determine the raw material for healthy salt using the Analytic Network Process (ANP) method. The stages of research include literature studies, problem identification, research objectives, data collection, data processing, discussion and conclusions. The highest weight values ​​sequentially were Moringa leaves of 1.0000, seaweed 0,755939, lindur leaves 0,635959, and alor plants 0,577955. So, the right raw material for healthy salt is fortified moringa salt.
Co-Authors Dian Farida Asfan Iffan Maflahah