STRENGTHENING THE QUALITY AND VALUE CHAIN OF COMMUNITY SALT THROUGH GREENHOUSE SOLAR DOME DRYER AND DIGITAL PACKAGING

Abstract

Traditional open-air salt drying in coastal areas is highly dependent on weather conditions and often produces salt with high moisture content, unstable NaCl purity, and contamination risks. This study aims to evaluate the effectiveness of a Greenhouse Solar Dome Dryer (GSDD) in improving the physicochemical quality of community-produced salt compared to conventional open drying and to assess its implications for downstream value addition through digital packaging.

Quality testing was conducted on two salt samples—without greenhouse drying and with greenhouse drying—using parameters of NaCl content, moisture content, color, odor, and water-insoluble matter. Quality interpretation referred to SNI 3556:2016 and Codex Alimentarius standards. The results show that greenhouse drying significantly reduced moisture content from 9.87% to 3.37%, increased NaCl content from 96.80% to 97.30%, and reduced insoluble matter from 0.11% to 0.06%. These findings indicate that greenhouse technology enhances salt quality, storage stability, and readiness for market integration. The study concludes that integrating greenhouse drying with digital packaging offers a viable pathway for strengthening the community salt value chain in coastal regions.