Traditional salt production from improved cooking tools in the tiberias community, West Oesapa village, city of Kupang.

The purpose of this study is to improve the traditional salt production conducted by the Tiberias Community, West Oesapa Village, City of Kupang. Cooking tool was made from drums that have perforated holes at the bottom. Inside the drum there was a small bowl used to dissolve salt with water. There were layers of material to filter the salt, such as small bowls, cloth, fibers, sand, and gravel. The process was developed by mixing 20 kg of krosok raw salt with 100 liters of fresh water. The filtering process last for 28 minutes and followed by cooking for 5 hours, draining and drying for 2 hours, and followed by salt packing into 50 kg bags. The salt produced was 4.41-5.23% water content, 91.02% NaCl, 79.69 mg/kg of iodine, 183.70 mg/100 g of magnesium, and 503.70 mg/100 g of calcium. [ABSTRACT FROM AUTHOR]