DwiHartini, G0B014018, Kualitasdan Cara PengelolaanGaramYodiumKeluarga di

Wilayah KerjaPuskesmasToroh 1 KabupatenGrobogandibawah

bimbinganAgusSartonodanMufnaetty.
RINGKASAN
Rendahnya konsumsi garam beryodium dapat menyebabkan gangguan akibat
kekurangan yodium (GAKY). Masyarakat diharapkan mengkonsumsi makanan yang
mengandung yodium tinggi atau mengkonsumsi garam beryodium yang memenuhi syarat
kulaitas untuk mengatasi masalah tersebut. Pemilihan, penyimpanan dan penggunaan garam
yodium yang salah dapat mengurangi efektifitas penggunaan garam beryodium.
Desain penelitiana dalah ekspoloratif dengan analisis deskriptif. Populasi penelitian
adalah jumlah seluruh IbuRumahTangga yang ada di Wilayah KerjaPuskesmasToroh 1
KabupatenGrobogan. Jumlah sampel 100 ibu RT yang diambildengan metode Multi Stage
random sampling. Metode pengumpulan data variabel penelitian adalah wawancara
menggunakan kuesioner dan observasi.
Hasil penelitian menunjukkan bahwa 90,9 % garam beryodium yang beredar di pasar
memenuhi syarat mutu dan 69 % garam beryodium di rumah tangga memenuhi syarat mutu.
Pemilhan garam beryodium yang dilakukan responden masih mengalami kesalahan
berdasarkan cara menyimpan garam beryodium secara tertutup sebanyak 82%. Wadah
penyimpanan garam menggunakan wadah toples plastik yakni 52 %, lokasi penyimpanan
garam beryodium pada tempat yang lembab sebesar 77 % dan 81% garam disimpan dengan
cara tidak terpapar sumber panas dan pengolahangaram yang
dilakukanrespondenmasihmengalamikesalahan (91%) respondenmemasukkangaramsaat
proses memasak.
Pengelolaan garam beryodium ditingkat rumah tangga belum sesuai dengan standar
terutama dalam penggunaan garam yodium dalam makanan. Penelitian ini diharapakan dapat
meningkatkan pengetahuan pengelolaan garam beryodium yang benar dan sesuai standar.

Kata kunci :Garamberyodium, kualitas, pengelolaan keluarga, kadaryodium

SUMMARY
The low consumption of iodized salt can cause a disturbance due to iodine deficiency (GAKY).
People were expected to consumed foods that contain high iodine or consumed iodized salt that
qualifies quality to overcome the problem. Selection, storage and use of iodized salt may reduced
the effectiveness of the used of iodized salt.
The research design is expolorative with descriptive analysis. The population of the study is the total
number of households in the working area of health centerToroh 1 KabupatenGrobogan. The
number of samples of 100 RT mothers who were adopted by the method of Multi Stage random
sampling. Methods of data collection of research variables were interviews using questionnaires
and observations.
The results showed that 90.9% of the iodized salt in the market fulfilled the quality requirement and
69% iodized salt in the household qualified. The iodized salt elucidation conducted by respondents
were still experiencing an error based on how to store iodized salt intact as much as 82%. The salt
storage container used a plastic jar container of 52%, the storage location of iodized salt in a humid
place of 77% and 81% of salt stored in unexposed source of heat and the processing of the
respondents were still experiencing an error (91%) of respondents including the cooking process.
The management of iodized salt at the household level has not met the standards, especially in the
used of iodine salt in food. This research was expected to improve the knowledge management of
iodized salt which was correct and standard.

Keywords: Garamberyodium, quality, family management, cadaryodium