Salt: an Essential Mineral for Life

Written by Reyana Theresia Simanjuntak (5020211073)
Student of Marine Engineering, Faculty of Marine Technology, Institut Teknologi Sepuluh Nopember (ITS)

Salt is one of the basic necessities of life, playing a critical role in society. The national demand for salt has been increasing yearly, while its production has been decreasing. In Indonesia and other tropical countries, salt is commonly produced using a total crystallization system, resulting in lower-quality and lower-quantity salt. Other challenges include the limited amount of national salt production and the conversion of salt farmland for other uses. Improving salt quality can be achieved through technological upgrades, quality management system training, production technique workshops, and provision of iodization machinery. Salt production quantity can also be increased through intensification and extensification programs.

Salt is a crucial mineral with significant roles in various aspects of human life, ranging from culinary uses to its importance for human health. Chemically, salt is defined as an ionic compound formed from the positive ions of alkali or alkaline earth metals and the negative ions of halides, such as chloride (NaCl) or bromide (NaBr). Salt quality depends on its NaCl content, which in turn depends on the concentration of seawater processed into salt and the location of seawater extraction. Besides the seawater source, the crystallization area also significantly affects the quality of the produced salt. Salt farms, also called salt tables, are the areas used by salt farmers to crystallize seawater into salt crystals.

Another method for producing salt is through salt solution extraction, which typically involves heat from combustion. This process can use evaporation ovens or multi-effect evaporators, producing yields of around 20--25% NaCl (Prasetyaningsih, 2008). Salt production in Indonesia aims to increase yearly. National salt production consists of 70% from community-based industries and 30% from PT Garam (Mahdi, 2007). The average salt production in Indonesia is about 60--70 tons per hectare annually. In 2011, the national salt production target was set at 1.2 million tons (Aprilia & Ali, 2011), in line with the average national production of approximately 1.21 million tons.

Chemical Properties and Uses of Salt

Salt is widely recognized as a flavor enhancer in food. Additionally, it serves as a preservative, making it essential in the food industry to keep products fresh and free from contamination. Furthermore, salt is used in various industrial processes, such as paper manufacturing, textiles, and chemicals.

Salt and Health

It is important to note that salt also has significant impacts on human health. Excessive salt consumption has been linked to an increased risk of hypertension or high blood pressure, a major risk factor for heart disease and stroke. Therefore, many countries have issued daily salt intake guidelines to mitigate these risks.

Scientific Studies

Numerous scientific studies have explored various aspects of salt in the context of human health and industrial applications. One relevant study was conducted by Katan MB et al. (2009), which analyzed the effects of salt consumption on blood pressure and other health risks. This study demonstrated that reducing salt intake can significantly benefit cardiovascular health.

Conclusion

Salt is more than just a seasoning in cooking; it has wide-ranging impacts on health and industry and serves as a vital mineral for life. It is essential for the public to consume salt wisely and follow the recommendations of health experts. Through ongoing research, we can continue to deepen our understanding of salt's role in daily life and its effects on human health. By comprehending the properties of salt and its implications, we can take appropriate steps to ensure that our salt consumption supports long-term health and well-being.

Reference

Aprilia, E.U., dan Ali, N.Y. 2011. Produksi garam merosot. Koran Tempo, 7 Januari 2011. p B1 

Katan MB, et al. (2009). "Effects of Reduced Sodium Diet." Journal of Hypertension. 

Mahdi, A. 2007. Upaya peningkatan produksi dan kualitas garam nasional. http://portal.bumn.go.id/garam/ modules/?id= papr&svr= s05&idmod= 70& id BUMN =GRAM.Diakses pada tanggal 10 Juni 2010. 

Prasetyaningsih, E. 2008. Industri garam (NaCl). http:// kuliah.wikidot.com/garam. Diakses pada tanggal 2 Mei 2011