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September 10, 2025Ad-Dawaa Journal of Pharmacy

Determination of Salt Content in Salted Fish in Pangandaran Area Using Argentometric Titration Method

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Authors

LLLuki LukmansyahRRRiva Aulia Ramdani

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Overview

This study determines sodium chloride levels in salted fish types, suggesting they may not meet Indonesian National Standards for food safety.

Key Points

  • Salt levels in examined fish ranged from 0.514% to 2.17%, indicating possible preservation issues.
  • The Mohr argentometric titration method was used, revealing all samples were below the minimum salt standard of 12%.
  • Findings suggest important implications for food safety concerning preservation methods in traditional markets.
  • Further research is necessary to evaluate microbial safety and improve product storage quality.

Cite This Study

Lukmansyah et al. (2025) studied this question.

synapsesocial.com/papers/68c1c63654b1d3bfb60f1f83https://doi.org/10.52221/dwj.v3i1.868
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Processing and Organoleptic Quality of Layur Salted Fish (Trichiurus lepturus Linnaeus, 1758) in Pangandaran Regency, West Java, Indonesia2023
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  4. 4Catfish Jambal Roti Pangasius sp: Product Characteristics based on Salt Concentration and Fermentation Length2024
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