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PENETAPAN KADAR MINERAL BESI, KALIUM, KALSIUM, DAN NATRIUM PADA KOL ( Brassicaoleracea L.)
SECARA SPEKTROFOTOMETRI SERAPAN ATOM
ABSTRAK
Kol (Brassica oleracea L.) adalah tumbuhan yang berasal dari suku berbunga (Brassicaceae). Tanaman ini cukup dikenal di masyarakat luas dan dapat dijadikan sebagai tanaman sayuran asupan gizi karena mengandung kalsium, fosfor, besi, vitamin A, vitamin B1, vitamin C. Tujuan dari penelitian ini adalah untuk mengetahui kadar mineral besi, kalium, kalsium, dan natrium yang terdapat pada kol.
Penetapan kadar dilakukan dengan menggunakan spektrofotometer serapan atom nyala udara-asetilen. Analisis kuantitatif besi (Fe), Kalium (K), kalsium (Ca), dan natrium (Na) dilakukan pada panjang gelombang berturut-turut 248,3 nm, 766,5 nm, 422,7 nm, dan 589,0 nm.
Hasil penelitian menunjukkan bahwa kadar mineral besi, kalium, kalsium dan natrium dalam kol segar adalah (0,3807 ± 0,0065) mg/100g; (218,1384 ± 2,3427) mg/100g; (84,8170 ± 0,2235) mg/100g; (1,5935 ± 0,0629) mg/100g. Serta kadar mineral besi, kalium, kalsium dan natrium dalam kol rebus adalah (0,3647 ± 0,0159) mg/100g; (191,7957 ± 1,3376) mg/100g; (79,6892 ± 0,3506) mg/100g; (1,2864 ± 0,0117) mg/100g.
Hasil uji statistik yaitu uji beda rata-rata kadar mineral antara kol segar dan kol rebus, menyimpulkan bahwa terdapat perbedaan yang signifikan kadar masing-masing mineral , besi, kalium, kalsium dan natrium antara kol segar dan kol rebus dengan tingkat kepercayaan 95%. Disarankan untuk masyarakat untuk mengkonsumsi kol dengan cara sebagai lalapan atau direbus selama 5 menit.
Kata kunci : kol (Brassica oleracea L. ), besi, kalium, kalsium, natrium,
spektrofotometri serapan atom
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DETERMINATION OF IRON.PHOSPHORUS.CALSIUM. SODIUM LEVEL IN CABBAGE ( Brassicaoleracea L.)
BY ATOMIC ABSORPTION SPECTROPHOTOMETRY
ABSTRACT
Cabbage (Brassica oleracea L.)is a local plant of the Brassicaceae. This plant is well known in the wider community and can be used as a vegetable plant nutrition because it contains compounds of calcium, phosphorus, iron, vitamin A, vitamin B1, vitamin C. The purpose of this study was to determine mineral content of iron, potassium, calcium and sodium in the cabbage.
The determination is conducted by using atomic absorption spectrophotometer with air-acetylene flame. Quantitative analysis of iron (Fe), potassium (K), calcium (Ca) and sodium (Na) is perfomed at the 248.3 nm, 766.5 nm, 422.7 nm and 589.0 nm wave length.
The results showed that the levels of the minerals iron, potassium, calcium and sodium in the fresh cabbage is adalah (0.3807 ± 0.0065) mg/100g; (218.1384 ± 2.3427) mg/100g; (84.8170 ± 0.2235) mg/100g; (1.5935 ± 0.0629) mg/100g. As well as the levels of the minerals iron, potassium, calcium and sodium in the boiled cabbage is (0.3647 ± 0.0159) mg/100g; (191.7957 ± 1.3376) mg/100g; (79.6892 ± 0.3506) mg/100g; (1.2864 ± 0.0117) mg/100g.
The results of statistical tests that test the average difference between the mineral content of the fresh cabbage and in the boiled cabbage, concluded that there are significant differences of each mineral content of iron, potassium, calcium and sodium between the fresh cabbage and in the boiled cabbage with a level of confidence 95%. It is advisable for people to consume cabbage in a way as fresh vegetables or boiled for 5 minutes.
Keywords : cabbage (Brassica oleracea L.), iron, potassium, calcium, sodium, atomic absorption spectrophotometry
