Pulau Madura, yang secara geografis didukung oleh iklim tropis dengan musim kemarau yang panjang serta struktur tanah liat yang ideal, merupakan salah satu produsen garam tambak utama di Indonesia, memenuhi sekitar sepertiga kebutuhan garam nasional. Dengan rata-rata kebutuhan nasional mencapai 4,1 juta ton per tahun untuk memenuhi sektor garam konsumsi dan industri, menjaga kualitas bahan baku garam menjadi sangat krusial karena secara langsung memengaruhi kualitas akhir produk konsumsi. Laporan kegiatan Merdeka Belajar Kampus Merdeka (MBKM) Magang Industri ini berjudul "Perbandingan Kualitas Garam Bahan Baku Dari Sumber Yang Berbeda Untuk Produksi Garam Konsumsi Di CV Media Utama Group". Kegiatan ini bertujuan untuk mengetahui prosedur pendataan dan pengecekan kualitas fisik bahan baku garam, membandingkan kualitas kadar air dan jumlah blackspot (bercak hitam/pengotor) pada garam bahan baku yang berasal dari sumber yang berbeda, serta mempelajari sistem produksi dan distribusi produk garam konsumsi di CV Media Utama Group, Sampang, Madura. Metode yang digunakan adalah deskriptif dengan pengumpulan data melalui observasi, perhitungan stok, dan analisis laboratorium terhadap kadar air, yodium, serta blackspot. Hasil analisis laboratorium membandingkan garam yang berasal dari PT Garam dan garam rakyat. Secara fisik, garam PT Garam memiliki ukuran lebih besar dan warna putih bening, sementara garam rakyat berukuran lebih kecil. Dalam hal kadar air, garam PT Garam memiliki nilai tertinggi 4,8%, sedangkan garam rakyat mencapai rata-rata 6,52%. Meskipun berbeda, kedua kualitas bahan baku ini masih memenuhi standar SNI untuk produksi garam konsumsi (maksimal 7%). Untuk parameter blackspot (pengotor yang sering berupa pecahan besi, tanah, atau benang) garam PT Garam memiliki rata-rata 8-9 titik, lebih rendah dibandingkan garam rakyat dengan 9-11 titik. Perbedaan kualitas ini terutama disebabkan oleh variasi dalam proses pemanenan di tingkat petani dan manajemen tempat/lama waktu penyimpanan. Proses produksi di CV Media Utama Group meliputi penuangan bahan baku, penggilingan, pencucian, pengeringan dengan rotary dryer pada suhu minimal 50 ⁰C, dan diakhiri dengan penambahan yodium.


Deskripsi Lain

Madura Island is a primary producer of pond salt in Indonesia, supplying approximately one-third of the national salt requirement, supported by a tropical climate and an ideal clay soil structure for effective seawater evaporation. With the national demand averaging 4.1 million tons annually for both industrial and consumption sectors, maintaining the quality of raw salt material is crucial it directly affects the final quality of the consumption product. This Industry Internship (MBKM) report is titled "Comparison of Raw Salt Quality from Different Sources for the Production of Consumption Salt at CV Media Utama Group". The main objectives of this activity were to understand the procedures for physical quality inspection and data logging of raw salt, to compare the quality of moisture content (kadar air) and blackspot (impurities) levels in raw salt sourced from different suppliers, and to document the production and distribution systems for consumption salt at CV Media Utama Group, located in Sampang, Madura. The methodology employed a descriptive quantitative approach, utilizing data collection through observation, stock inventory calculation, and laboratory analysis focused on moisture content, iodine, and blackspot counts. The laboratory analysis compared salt sourced from PT Garam and local/folk salt (garam rakyat). Physically, PT Garam salt was characterized by a larger size and clear white color, while local salt had smaller grains and a white color. In terms of moisture content, PT Garam salt reached a maximum of 4.8%, which was lower than the local salts average of 6.52%. Importantly, both raw material qualities were found to meet the Indonesian National Standard (SNI) for consumption salt production, which permits a maximum moisture content of 7%. For the blackspot parameter (impurities such iron fragments, soil, threads) PT Garam salt showed a lower average of 8-9 spots compared to local salts 9-11 spots over the four-month period. These quality differences are primarily linked to variations in harvesting methods at the farmer level and storage management (location and duration). The production process at CV Media Utama Group includes raw material pouring, grinding, washing with 25-26 ⁰Be water, drying using a rotary dryer at a minimum temperature of 50 ⁰C to eliminate moisture, and the final step of iodine addition before packaging and distribution.