{"id":587,"date":"2025-10-18T18:08:42","date_gmt":"2025-10-18T11:08:42","guid":{"rendered":"https:\/\/chemxplore360.com\/?page_id=587"},"modified":"2025-11-19T12:23:35","modified_gmt":"2025-11-19T05:23:35","slug":"koligatif-1-page-4","status":"publish","type":"page","link":"https:\/\/chemxplore360.com\/en\/koligatif-1-page-4\/","title":{"rendered":"Koligatif 1 – Page 4"},"content":{"rendered":"
\n\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t<\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\n\t\t\t<\/path><\/svg>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t

Come on, prove your abilities!<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
\n\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

\u00a0 In the coastal area of Pasuruan City, specifically in Ngemplakrejo Village, there is a port called Tanjung Tembikar, which is the center of activity for residents whose livelihood is fishing. The abundant catch of fishermen has created a very profitable potential by processing it into salted fish. Processing the catch can increase the selling price of the fish and prevent it from spoiling or rotting, thereby extending its shelf life. Fresh fish has a selling price of around 25,000-30,000 per kilogram, while salted fish has a selling price of around 30,000-60,000 per kilogram, depending on the type of fish. The protein content per 100 grams of salted fish is around 42 grams, which is considered a moderate amount of protein. Preserving fish by salting it in a concentrated solution is a traditional preservation method. Salt in water will break down into ions through the following salt dissociation reaction:<\/p>

\"\"<\/p>

\u00a0 These dissolved ions increase the concentration of the solution, causing water inside the fish cells to escape through osmosis. The higher the salt concentration, the stronger the water escapes from the fish cells. High osmotic pressure can also draw water out of fish cells and draw out the cell fluids of microorganisms, causing microbial cell death. In addition, high salt levels can also cause protein denaturation and coagulation, resulting in shrinkage of the fish due to extreme changes in the water content of the fish's muscles.<\/p>

\u00a0 High salt content in salted fish consumed in excess can increase the risk of heart disease and high blood pressure. The World Health Organization (WHO) recommends a daily salt intake of less than 2000 mg of sodium per day, or the equivalent of less than 5 grams. Data from the 2018 Basic Health Research (Riskesdas) shows that 34.1% of adults suffer from hypertension, an increase from 25.8% in 2013. One of the factors contributing to this increase in the number of adults with hypertension is high salt consumption. Only some people with a history of hypertension are sensitive to salt, but limiting daily salt intake can lower blood pressure because salt consumption has a direct effect on blood pressure.<\/p>

\u00a0\u00a0If someone consumes 5-15 grams of salt per day, the prevalence of hypertension increases by 15-20%. The heart will pump harder to push blood volume through arteries that have narrowed due to excess sodium levels in the body, causing blood pressure to rise and hypertension to occur. Research by Nastiti and Widianti (2024) found that 123 out of 148 respondents had hypertension due to consuming salted fish. Respondents who consumed salted fish were not found to have normal blood pressure. This phenomenon indicates that consuming salted fish can lead to increased blood pressure due to the preservation process and high salt content during salted fish production. Therefore, people need to be wise in consuming salted fish in their daily lives.<\/p>

(keslan.kemenkes.go.id, 2022; who.itn, 2025; Octarini, deasy Lia, dkk, 2023; Maliki, Khaira, 2025)<\/em><\/p>

Discuss with group members to practice the following argumentation skills!<\/strong><\/p>

Question:<\/strong><\/p>

Do you agree that people who consume salted fish are at risk of developing hypertension? Explain why you agree or disagree with this statement! Give your best argument!<\/p>

To practice making arguments, based on Toulmin, they consist of a claim, data, warrant, backing, qualifier, and rebuttal.<\/p>

Instructions:
Untuk berlatih menyusun argumen, gunakan kerangka Toulmin yang terdiri dari klaim, data, penjelasan, pendukung, pembatas, dan sanggahan.

<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

\n\t\t\t\t\t
\n\t\t
\n\t\t\t\t
\n\t\t\t\t\t