Garam dapur: Perbedaan antara revisi
Konten dihapus Konten ditambahkan
Terjemahan en:Salt pembukaan baris ke-2 |
Tidak ada ringkasan suntingan |
||
| (41 revisi perantara oleh 21 pengguna tidak ditampilkan) | |||
Baris 1:
[[
'''Garam dapur''' adalah sejenis [[mineral]] yang dapat membuat rasa asin. Biasanya garam dapur yang tersedia secara umum adalah [[Natrium klorida]] ('''NaCl''') yang dihasilkan oleh air [[laut]]. Garam dalam bentuk alaminya adalah mineral kristal yang dikenal sebagai batu garam atau halite.
Garam sangat diperlukan tubuh,
== Sejarah ==
Garam telah digunakan sejak zaman purba kala. Manusia pemburu pada zaman purba kala mengisi kembali garam yang mereka butuhkan dengan memakan daging hewan. Beberapa bangsa yang sumber makanan utamanya hewan umumnya tidak menggunakan garam lagi karena kandungan garam pada [[daging]] yang sudah cukup. Namun bangsa yang bergantung pada agrikultur menggunakan garam dalam kehidupannya.
Garam memiliki pengaruh yang sangat besar pada sejarah; seperti menjadi sebuah alat tukar, sumber dari sebuah revolusi, dan lain-lain.
Beberapa pemerintahan menaruh pajak yang sangat besar pada penjualan garam, contohnya adalah pemerintahan [[Tiongkok]]. Garam juga digunakan oleh pedagang [[Yunani]] untuk membeli seorang [[budak]]. Para golongan pekerja juga dulunya dibayar menggunakan garam. Garam memilki dampak yang sangat tinggi, bahkan terjadi kehebohan ketika garam dipajak secara paksa oleh [[Prancis]]. Kehebohan ini juga menjadi bara dalam api yang nantinya berubah menjadi [[Revolusi Prancis]].<ref name=":1">{{Cite web|date=15 Maret 1982|title=A Brief History of Salt|url=https://time.com/3957460/a-brief-history-of-salt/|website=time.com|access-date=24 Januari 2022|archive-date=2023-06-01|archive-url=https://web.archive.org/web/20230601070312/https://time.com/3957460/a-brief-history-of-salt/|dead-url=no}}</ref><ref name="Cowen">{{cite web|last=Cowen|first=Richard|date=1 May 1999|title=The Importance of Salt|url=http://mygeologypage.ucdavis.edu/cowen/~gel115/salt.html|archive-url=https://web.archive.org/web/20160507083302/http://mygeologypage.ucdavis.edu/cowen/~GEL115/salt.html|archive-date=7 Mei 2016|access-date=24 Januari 2022|url-status=live|df=dmy-all}}</ref>
Cara mendapatkan garam telah berubah seiring berkembangnya teknologi. Secara umum, terdapat dua cara mendapatkan garam yang masih dilakukan hingga zaman sekarang. Dua cara itu adalah dengan mengeringkan air yang mengandung garam atau menambangnya dari [[gua]].<ref name=":1" />
Mengeringkan air adalah cara paling populer. Air yang mengandung garam dikeringkan dengan berbagai cara, seperti dijemur atau direbus. Setelah semua air menguap, hanya akan ada kristal garam yang tersisa. Air garam dapat didapatkan dari air laut, danau, atau dari sebuah sumber [[mata air]].
== Penggunaan dalam makanan ==
Garam umumnya digunakan untuk menambahkan rasa asin pada makanan. Meskipun begitu, rasa yang diberikan oleh garam tidak sepenuhnya asin. Garam memiliki kemampuan untuk memperkuat rasa pada makanan, contohnya penambahan garam pada makanan [[manis]]. Garam disini digunakan bukan untuk mengasinkan makanan, tetapi untuk meningkatkan rasa lain, seperti rasa manis, pada makanan tersebut.<ref>{{Cite web|last=Y. Masibay|first=Kimberly|title=Salt makes everything taste better|url=https://www.finecooking.com/article/salt-makes-everything-taste-better|website=finecooking.com|access-date=26 Januari 2022|archive-date=2022-01-26|archive-url=https://web.archive.org/web/20220126034554/https://www.finecooking.com/article/salt-makes-everything-taste-better|dead-url=yes}}</ref> Pengaruh garam juga dirasakan pada dunia kuliner, seperti kata salad yang berasal dari kata ''salt''. Kata ini bermula dari rakyat Romawi kuno yang memberi garam kepada sayur-sayuran mereka. Selain sebagai penambah rasa, garam juga digunakan sebagai pemberi tekstur kepada makanan, mendinginkan es, dan juga sebagai pengawet.<ref>{{Cite web|last=Butler|first=Stephanie|date=22 Agustus 2022|title=Off the Spice Rack: The Story of Salt|url=https://www.history.com/news/off-the-spice-rack-the-story-of-salt|website=history.com|access-date=24 Januari 2022|archive-date=2023-05-30|archive-url=https://web.archive.org/web/20230530180323/https://www.history.com/news/off-the-spice-rack-the-story-of-salt|dead-url=no}}</ref>
Sebagai pendingin es, garam digunakan untuk merendahkan suhu beku pada air. Menambahkan garam pada gula akan membuat air asin yang memiliki suhu beku yang lebih rendah daripada air biasa.<ref>{{Cite web|date=28 November 2018|title=The science behind how salt works|url=https://www.engagewr.ca/saltingshift/forum_topics/the-science-behind-how-salt-works|website=engagewr.ca|access-date=26 Januari 2022|archive-date=2022-01-26|archive-url=https://web.archive.org/web/20220126034607/https://www.engagewr.ca/saltingshift/forum_topics/the-science-behind-how-salt-works|dead-url=no}}</ref> Air yang lebih dingin ini lalu dapat digunakan untuk membuat makanan yang memerlukan temperatur dingin, contohnya adalah [[es krim]].<ref>{{Cite web|last=Abraham|first=Lena|date=29 Maret 2019|title=Ice Cream In A Bag|url=https://www.delish.com/cooking/recipe-ideas/recipes/a54721/ice-cream-in-a-bag-recipe/|website=delish.com|access-date=26 Januari 2022|archive-date=2023-07-21|archive-url=https://web.archive.org/web/20230721214613/https://www.delish.com/cooking/recipe-ideas/recipes/a54721/ice-cream-in-a-bag-recipe/|dead-url=no}}</ref>
Garam sebagai pengawet bekerja dengan cara mengurangi "aktivitas air" pada makanan. Garam akan mengeringkan makanan dengan menghisap airnya. Lingkungan yang kering ini mempersulit perkembangan bakteri. Selain itu, garam juga membunuh bakteri dengan cara menarik air dari dalam bakteri ke lingkungan yang kering.<ref>{{Cite web|last=Beckett|first=Emma|date=6 Mei 2016|title=Kitchen Science: A salt on the senses|url=https://theconversation.com/kitchen-science-a-salt-on-the-senses-58633|website=theconversation.com|access-date=26 Januari 2022|archive-date=2022-12-06|archive-url=https://web.archive.org/web/20221206181523/https://theconversation.com/kitchen-science-a-salt-on-the-senses-58633|dead-url=no}}</ref>
Meskipun makhluk hidup memerlukan garam dalam tubuhnya, garam hendaknya digunakan dengan bijak. Mengkonsumsi garam terlalu banyak dapat mengakibatkan tekanan darah tinggi, meningkatkan kemungkinan terkena [[serangan jantung]], [[osteoporosis]], [[strok]]e, dan masalah [[ginjal]].<ref name=":2">{{Cite web|title=Is salt really bad for you? 6 myths and facts about salt|url=https://www.health.qld.gov.au/news-events/news/6-things-about-salt-that-arent-true|website=health.qld.gov.au|access-date=26 Januari 2022|archive-date=2023-03-24|archive-url=https://web.archive.org/web/20230324131439/https://www.health.qld.gov.au/news-events/news/6-things-about-salt-that-arent-true|dead-url=no}}</ref><ref>{{Cite web|title=Salt and Sodium|url=https://www.hsph.harvard.edu/nutritionsource/salt-and-sodium/|website=hsph.harvard.edu|access-date=26 Januari 2022|archive-date=2023-07-22|archive-url=https://web.archive.org/web/20230722201513/https://www.hsph.harvard.edu/nutritionsource/salt-and-sodium/|dead-url=no}}</ref> Dianjurkan mengkonsumsi sekitar 5 gram garam untuk orang dewasa setiap harinya.<ref name=":2" /><ref>{{Cite web|date=29 April 2020|title=Salt reduction|url=https://www.who.int/news-room/fact-sheets/detail/salt-reduction|website=who.int|access-date=24 Januari 2022|archive-date=2023-06-20|archive-url=https://web.archive.org/web/20230620035426/https://www.who.int/news-room/fact-sheets/detail/salt-reduction|dead-url=no}}</ref>
Di [[Amerika Serikat]], makanan yang mengandung banyak garam meliputi:<ref>{{Cite web|last=Palsdottir|first=Hrefna|last2=McPherson|first2=Gabrielle|title=Salt: Is It Healthy or Unhealthy?|url=https://www.healthline.com/nutrition/salt-good-or-bad#high-salt-foods|website=healthline.com|access-date=26 Januari 2022|archive-date=2023-06-28|archive-url=https://web.archive.org/web/20230628140506/https://www.healthline.com/nutrition/salt-good-or-bad#high-salt-foods|dead-url=no}}</ref>
* Roti
* Daging
* Makanan ringan
* Keju
* Hidangan pencuci mulut
* Sup
== Pengaruh garam dalam agama ==
Garam memiliki pengaruh yang sangat besar, bahkan dalam agama.
Pada "''The Last Supper''", salah satu lukisan terkenal [[Leonardo DaVinci|Leonardo Da Vinci]], digambarkan bahwa [[Yudas Iskariot|Yudas]] telah menumpahkan semangkuk garam. Menumpahkan garam dikenal sebagai sebuah pertanda buruk. Hingga saat ini, masih terdapat tradisi dimana seseorang hendaknya melemparkan sejumput garam pada pundak kiri mereka untuk mengusir [[Iblis]] atau [[Setan]] yang mungkin sedang menempel.<ref name=":1"/><ref>{{Cite web|last=Ottermann|first=Birgit|date=23 Mei 2011|title=13 food superstitions|url=https://www.news24.com/health24/Diet-and-nutrition/Healthy-foods/13-food-superstitions-20120721|website=news24.com|access-date=5 Februari 2022|archive-date=2022-09-29|archive-url=https://web.archive.org/web/20220929104606/https://www.news24.com/health24/Diet-and-nutrition/Healthy-foods/13-food-superstitions-20120721|dead-url=no}}</ref>
Pada Agama [[Buddha]], garam digunakan sebagai penangkal roh jahat. Buddha juga memiliki tradisi untuk melempar garam ke pundak kiri untuk mengusir makhluk jahat yang menempel.<ref>{{Cite web|last=Wigington|first=Patti|title=Salt Folklore and Magic|url=https://www.learnreligions.com/salt-folklore-and-magic-2562502|website=learnreligions.com|access-date=5 Februari 2022|archive-date=2023-03-27|archive-url=https://web.archive.org/web/20230327101939/https://www.learnreligions.com/salt-folklore-and-magic-2562502|dead-url=no}}</ref> Agama [[Shinto]] juga melakukan praktek dimana garam digunakan untuk memurnikan sebuah area.<ref>{{Cite web|date=26 Mei 2003|title=Salt and Shinto|url=https://www.nihonbunka.com/shinto/blog/archives/000026.html|website=nihonbunka.com|access-date=5 Februari 2022|archive-date=2023-05-07|archive-url=https://web.archive.org/web/20230507083500/http://www.nihonbunka.com/shinto/blog/archives/000026.html|dead-url=no}}</ref><ref>{{Cite web|title=The Importance Of Salt In Japanese Culture And Cuisine|url=https://www.kobejones.com.au/the-importance-of-salt-in-japanese-culture-and-cuisine/|website=kobejones.com.au|access-date=5 Februari 2022|archive-date=2023-03-27|archive-url=https://web.archive.org/web/20230327021223/https://www.kobejones.com.au/the-importance-of-salt-in-japanese-culture-and-cuisine/|dead-url=no}}</ref>
Bangsa Mesir, Yunani, dan Romawi kuno memanggil tuhan mereka menggunakan [[sesajen]] berupa air dan garam. Beberapa orang mengganggap ini adalah asal muasal frasa [[air suci]].<ref name="ReferenceA">{{cite journal|year=2006|title=10+1 Things you may not know about Salt|url=http://www.epikouria.com/issue3/article6-things.php|journal=Epikouria|volume=Fall/Winter|issue=3|archive-url=https://web.archive.org/web/20080704055740/http://www.epikouria.com/issue3/article6-things.php|archive-date=4 Juli 2008|access-date=24 Januari 2022|url-status=dead}}</ref>
== Referensi ==
{{
;Buku
{{Refbegin}}
* {{Cite book |last=Barber |first=Elizabeth Wayland |year=1999 |title=The Mummies of Ürümchi |url=https://archive.org/details/mummiesofurumchi00barb |publication-place=New York |publisher=W.W. Norton & Co |isbn=0-393-32019-7 |oclc=48426519 |ref=harv }}
* {{Cite book |last=Carusi |first=Cristina |title=Il sale nel mondo greco, VI a.C.-III d.C.: luoghi di produzione, circolazione commerciale, regimi di sfruttamento nel contesto del Mediterraneo antico |trans_title=Salt in the Greek World, from the Sixth Century BC to the Third Century AD: Places of Production, Circulation, and Commercial Exploitation Schemes in the Ancient Mediterranean |isbn=9788872285428 |language=Spanish |year=2008 |publisher=Edipuglia |ref=harv}}
* {{Cite book |last=Dalton |first=Dennis |title=Mahatma Gandhi: Selected Political Writings |publisher=Hackett Publishing Company |isbn=0-87220-330-1 |year=1996 |pages=71–73 |chapter=Introduction to ''Civil Disobedience'' |url=https://books.google.com/books?id=Er59fRsspgoC |ref=harv |access-date=2017-05-07 |archive-date=2023-07-28 |archive-url=https://web.archive.org/web/20230728202046/https://books.google.com/books?id=Er59fRsspgoC |dead-url=no }}
* {{Cite book |last=Kurlansky |first=Mark |year=2002 |title=Salt: A World History |url=https://archive.org/details/isbn_9780965033503 |place=New York |publication-place=New York |publisher=Walker & Co |isbn=0-8027-1373-4 |oclc=48573453 |ref=harv }}
* {{cite book |last=Livingston |first=James V. |title=Agriculture and soil pollution: new research |publisher=Nova Publishers |year=2005 |isbn=1-59454-310-0 |url=https://books.google.com/books?id=W6ToDne5AsMC&pg=PA45 |ref=harv }}
* {{cite book |last=McGee |first=Harold |title=On Food and Cooking |publisher=Scribner |edition=2nd |year=2004 |isbn=9781416556374 |url=https://books.google.com/books?id=bKVCtH4AjwgC |ref=harv |access-date=2017-05-07 |archive-date=2023-07-28 |archive-url=https://web.archive.org/web/20230728202046/https://books.google.com/books?id=bKVCtH4AjwgC |dead-url=no }}
* {{cite book |last=Multhauf |first=Robert |year = 1996 |title=Neptune's Gift |publisher=The Johns Hopkins University Press |isbn=978-0801854699}}
* {{cite book |last1=Shahidi |first1=Fereidoon |last2=Shi |first2=John |last3=Ho |first3=Chi-Tang |title=Asian functional foods |publisher=CRC Press |location=Boca Raton |year=2005 |isbn=0-8247-5855-2 |ref=harv}}
{{Refend}}
;Publikasi lainnya
{{makanan-stub}}▼
{{Refbegin|30em}}
* {{Cite journal | last1 = Caldwell | first1 = J. H. | last2 = Schaller | first2 = K. L. | last3 = Lasher | first3 = R. S. | last4 = Peles | first4 = E. | last5 = Levinson | first5 = S. R. | title = Sodium channel Nav1.6 is localized at nodes of Ranvier, dendrites, and synapses | doi = 10.1073/pnas.090034797 | journal = Proceedings of the National Academy of Sciences | volume = 97 | issue = 10 | pages = 5616–20 | year = 2000 | pmid = 10779552| pmc = 25877| ref=harv}} <!-- {{sfn|Caldwell|Schaller|Lasher|Peles|2000}} -->
* {{Cite journal | last1 = Dumler | first1 = F. | title = Dietary Sodium Intake and Arterial Blood Pressure | doi = 10.1053/j.jrn.2008.10.006 | journal = Journal of Renal Nutrition | volume = 19 | issue = 1 | pages = 57–60 | year = 2009 | pmid = 19121772| pmc = | ref=harv}} <!-- {{sfn|Dumler|2009}} -->
* {{Cite book | last1 = Feldman | first1 = S. R. | chapter = Sodium Chloride | doi = 10.1002/0471238961.1915040902051820.a01.pub2 | title = Kirk-Othmer Encyclopedia of Chemical Technology | year = 2005 | isbn = 0471238961 | pmid = | pmc = | ref=harv}} <!-- {{sfn|Feldman|2005}} -->
* {{Cite web |last=Kostick |first=Dennis S. |url=http://minerals.usgs.gov/minerals/pubs/commodity/salt/myb1-2010-salt.pdf |title=Salt |date=1 November 2011 |work=2010 Minerals Yearbook |publisher=U.S. Geological Survey |accessdate=12 March 2013 |ref=harv |archive-date=2016-03-04 |archive-url=https://web.archive.org/web/20160304104429/http://minerals.usgs.gov/minerals/pubs/commodity/salt/myb1-2010-salt.pdf |dead-url=no }}
* {{Cite journal | last1 = Markel | first1 = H. | title = "When it rains it pours": Endemic goiter, iodized salt, and David Murray Cowie, MD | doi = 10.2105/AJPH.77.2.219 | journal = American Journal of Public Health | volume = 77 | issue = 2 | pages = 219–229 | year = 1987 | pmid = 3541654| pmc =1646845 | ref=harv}} <!-- {{sfn|Markel|1987}} -->
* {{Cite journal | last1 = McCarron | first1 = D. A. | last2 = Geerling | first2 = J. C. | last3 = Kazaks | first3 = A. G. | last4 = Stern | first4 = J. S. | title = Can Dietary Sodium Intake Be Modified by Public Policy? | doi = 10.2215/CJN.04660709 | journal = Clinical Journal of the American Society of Nephrology | volume = 4 | issue = 11 | pages = 1878–1882 | year = 2009 | pmid = 19833911| pmc = | ref=harv}} <!-- {{sfn|McCarron|Geerling|Kazaks|Stern|2009}} -->
* {{Cite journal | last1 = Millero | first1 = F. J. | last2 = Feistel | first2 = R. | last3 = Wright | first3 = D. G. | last4 = McDougall | first4 = T. J. | title = The composition of Standard Seawater and the definition of the Reference-Composition Salinity Scale | doi = 10.1016/j.dsr.2007.10.001 | journal = Deep Sea Research Part I: Oceanographic Research Papers | volume = 55 | pages = 50 | year = 2008 | pmid = | pmc = | ref=harv}} <!-- {{sfn|Millero|Feistel|Wright|McDougall|2008}} -->
* {{Cite techreport |title=Potassium- and sodium ferrocyanides |date=3 December 2001 |institution=European Commission: Scientific Committee on Animal Nutrition |url=http://ec.europa.eu/food/fs/sc/scan/out70_en.pdf |ref= {{harvid|European Commission|2001}} }} <!-- {{sfn|European Commission|2001}} -->
* {{Cite journal | last1 = Schmeda-Hirschmann | first1 = G. | title = Tree ash as an Ayoreo salt source in the Paraguayan Chaco | doi = 10.1007/BF02908207 | journal = Economic Botany | volume = 48 | issue = 2 | pages = 159–162 | year = 1994 | pmid = | pmc = | ref=harv}} <!-- {{sfn|Schmeda-Hirschmann|1994}} -->
* {{Cite journal | last1 = Selwitz | first1 = R. H. | last2 = Ismail | first2 = A. I. | last3 = Pitts | first3 = N. B. | doi = 10.1016/S0140-6736(07)60031-2 | title = Dental caries | journal = The Lancet | volume = 369 | issue = 9555 | pages = 51–9 | year = 2007 | pmid = 17208642| pmc = | ref=harv}} <!-- {{sfn|Selwitz|Ismail|Pitts|2007}} -->
* {{Cite journal | last1 = Strazzullo | first1 = P. | last2 = d'Elia | first2 = L. | last3 = Kandala | first3 = N. -B. | last4 = Cappuccio | first4 = F. P. | title = Salt intake, stroke, and cardiovascular disease: Meta-analysis of prospective studies | doi = 10.1136/bmj.b4567 | journal = BMJ | volume = 339 | pages = b4567 | year = 2009 | pmid = 19934192| pmc =2782060 | ref=harv}} <!-- {{sfn|Strazzullo|d'Elia|Kandala|Cappuccio|2009}} -->
* {{Cite journal | last1 = Vaidya | first1 = B. | last2 = Chakera | last3 = Pearce | doi = 10.2147/DDDT.S12894 | title = Treatment for primary hypothyroidism: Current approaches and future possibilities | journal = Drug Design, Development and Therapy | pages = 1–11 | year = 2011 | pmid = 22291465| pmc = 3267517| ref = harv | volume=6}} <!-- {{sfn|Vaidya|Chakera|Pearce|2011}} -->
* {{Cite journal |last1=Weller |first1=Olivier |last2=Dumitroaia |first2=Gheorghe |url=http://antiquity.ac.uk/projgall/weller/ |title=The earliest salt production in the world: an early Neolithic exploitation in Poiana Slatinei-Lunca, Romania |journal=Antiquity |volume=79 |issue=306 |date=December 2005 |ref=harv |access-date=2017-05-07 |archive-date=2011-04-30 |archive-url=https://web.archive.org/web/20110430145935/http://antiquity.ac.uk/ProjGall/weller/ |dead-url=no }}
* {{Cite conference |last1=Weller |first1=Olivier |last2=Brigand |first2=Robin |last3=Nuninger |first3=Laure | title=Spatial Analysis of Salt Springs Exploration in Moldavian Pre-Carpatic Prehistory (Romania) |conference=Spatial dynamics of settlement and natural ressources: toward an integrated analysis over the long term from Prehistory to Middle Ages. University of Burgundy, Dijon, 23–25 June |publisher=ArchæDyn |year=2008 |url=http://hal.archives-ouvertes.fr/docs/00/41/60/26/PDF/archaedyn2008_weller_brigand_etal.pdf |ref=harv}}
* {{Cite book | last1 = Westphal | first1 = G. | last2 = Kristen | first2 = G. | last3 = Wegener | first3 = W. | last4 = Ambatiello | first4 = P. | last5 = Geyer | first5 = H. | last6 = Epron | first6 = B. | last7 = Bonal | first7 = C. | last8 = Steinhauser | first8 = G. | last9 = Götzfried | first9 = F. | doi = 10.1002/14356007.a24_317.pub4 | chapter = Sodium Chloride | title = Ullmann's Encyclopedia of Industrial Chemistry | year = 2010 | isbn = 3527306730 | pmid = | pmc = | ref=harv}} <!-- {{sfn|Westphal|Kristen|Wegener|Ambatiello|2010}} -->
{{Refend}}
== Pranala luar ==
{{Sister project links|wikt=salt|commons=Salt|b=Cookbook:Salt|s=Littell's Living Age/Volume 4/Issue 34/Salt in Abyssinia|v=Extra info on food consumption#Salt/potassium intake|n=no|q=no}}
* {{en}} [http://www.hagley.org/librarynews/introducing-carol-litchfield-collection-history-salt The Carol Litchfield Collection on the History of Salt] {{Webarchive|url=https://web.archive.org/web/20230608094902/https://www.hagley.org/librarynews/introducing-carol-litchfield-collection-history-salt |date=2023-06-08 }}, [[Hagley Museum and Library|Hagley Library]]
* {{id}} [http://hobimasak.info/resep-macam-macam-garam/ Macam-macam Garam] {{Webarchive|url=https://web.archive.org/web/20120615215722/http://hobimasak.info/resep-macam-macam-garam/ |date=2012-06-15 }}
{{Authority control}}
[[Kategori:Bumbu]]
[[Kategori:Bahan tambahan makanan]]
[[Kategori:Bahan makanan]]
[[Kategori:Garam]]
| |||