Penggunaan Limbah Abu dalam Pengolahan Telur Asin untuk Mengurangi Risiko Gondok melalui Pengendalian Konsumsi Yodium

Nathania Dwi Damayanti; Annisa Nadya Salsa Amara; Afifah Ananda Nafirah; Muwafiq Adibah; Auliya Aenul Hayati

doi:10.62383/aksinyata.v2i2.1335

Authors

Nathania Dwi Damayanti Universitas Swadaya Gunung Jati Cirebon
Annisa Nadya Salsa Amara Universitas Swadaya Gunung Jati Cirebon
Afifah Ananda Nafirah Universitas Swadaya Gunung Jati Cirebon
Muwafiq Adibah Universitas Swadaya Gunung Jati Cirebon
Auliya Aenul Hayati Universitas Swadaya Gunung Jati Cirebon

DOI:

https://doi.org/10.62383/aksinyata.v2i2.1335

Keywords:

Factory ash waste, Food processing, Iodine, Public health, Salted eggs

Abstract

Iodine deficiency remains a major health issue, especially in highland regions like Cisukadana Village, leading to an increased risk of goiter that affects metabolism and growth. This study explores an alternative method to improve iodine intake through the use of factory ash waste in salted egg processing. Factory ash waste is known to contain microelements such as iodine, calcium, and magnesium, which can enhance the nutritional value of salted eggs. The research consisted of three stages: community counseling on iodine importance, practical training on making salted eggs using a salt and ash mixture, and product distribution for evaluation. Eggs were soaked in a brine solution mixed with ash waste for 8–10 days to ensure iodine absorption. The results showed that this method increased iodine content in the eggs, extended shelf life, and improved texture and taste. The program positively impacted the community in health (goiter prevention), social (community involvement and student participation), and economic (potential new business using local resources) aspects. This innovation demonstrates a sustainable approach to enhancing iodine intake while reducing industrial waste impact.

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