Penelitian Ini bertujuan untuk mengetahui kadar NaCl dan H2O pada garam rebus, garam krosok dan garam dapur. Pengambilan sampel garam dilakukan di Kecamatan Brondong Kabupaten Lamongan, pengujian sampel dilakukan di Laboratorium Garam Universitas Trunojoyo Madura. Hasil penelitian menunjukkan bahwa garam rebus memiliki NaCl sebesar 94.575%, garam krosok memiliki NaCl sebesar 87.896% dan garam dapur memiliki NaCl 95.7935%. Sementara itu kadar air pada garam rebus sebesar 5.3%, untuk garam krosok memiliki kadar air sebesar 4.325%, dan kadar air dari garam dapur 1.95%. Berdasarkan hasil yang diperoleh, kadar air pada garam dapur lebih baik dari garam rebus dan garam rakyat. Kadar NaCl tertinggi terdapat pada garam dapur yaitu sebesar 95.793% dan kadar air (H2O) pada garam dapur cukup rendah yaitu sebesar 1,95%. Hasil ini menunjukkan bahwa kualitas garam terbaik dapat diketahui dari urutan tertinggi ke terendah yaitu garam dapur, garam rebus dan garam krosok. Penelitian ini menunjukkan bahwa kadar garam (NaCl) dan kadar air (H2O) memiliki pola hubungan yang bervariasi. Garam dapur memiliki kadar NaCl tinggi sedangkan kadar air (H2O) rendah, garam rebus memiliki kadar NaCl tinggi sedangkan kadar air (H2O) tinggi dan garam krosok memiliki kadar NaCl rendah sedangkan kadar air (H2O) tinggi.

This study aims to determine the level of NaCl and H2O in the Boiled Salt, Krosok Salt, and Common Salt. The collecting salt sample is conducted in the Brondong regency, Lamongan. The sample testing is conducted in Laboratory of Salt in University of Trunojoyo Madura. The result of this study shows that the boiled salt has NaCl 94,575%, the krosok salt has NaCl 87,896%, and common salt has NaCl 95,7935%. Meanwhile the water content in a boiled salt is about 5.3%, the water content in a krosok salt is about 4.325%, and the watercontent in a common salt is about 1.95%. Based on the result, the water content of common salt is better than boiled and krosok salt. The highest level NaCl is found in the boiled salt, that is 95.793%, and the water content (H2O) in common salt is quite low, that is 1,95%. These results indicate that the best salt quality can be know from the highest to lowest order, namely common salt, boiled salt, krosok salt. This research shows that salt content (NaCl) and water content (H2O) have a variety of relationship patterns. Common salt has high salt content (NaCl) while water content (H2O) is low, boiled salt has high salt content (NaCl) while levels high water content (H2O), and krosok salt has low salt content (NaCl) while levels high water content (H2O).

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