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PENETAPAN KADAR BESI, KALSIUM, MAGNESIUM, DAN SENG DALAM BUAH OYONG (Luffa acutangula (L.) Roxb ) SEGAR DAN
DIREBUS SECARA SPEKTROFOTOMETRI SERAPAN ATOM
ABSTRAK
Tanaman Oyong (Luffa acutangula (L.) Roxb) atau ridged gourd, disebut juga gambas. Tanaman ini termasuk dalam famili Cucurbitaceae, berasal dari India, namun telah beradaptasi baik di Asia Tenggara termasuk Indonesia. Mineral yang terdapat dalam buah oyong berupa, besi, fosfor, kalsium, magnesium, dan seng. Pada umumnya, pengolahan buah oyong pada masyarakat, dengan cara direbus, sehingga kemungkinan terjadi penurunan kadar mineral. Ada beberapa faktor yang mempengaruhi kadar mineral pada tumbuhan yaitu varietas, tempat tumbuh dan proses pengolahan. Penelitian ini bertujuan untuk mengetahui kadar mineral besi, kalsium, magnesium, dan seng yang terdapat dalam buah oyong segar dan direbus serta persentase penurunan kadar mineralnya pada oyong yang direbus.
Penelitian ini meliputi proses destruksi kering kemudian analisis kuantitatif besi, kalsium, magnesium, dan seng dilakukan dengan menggunakan metode spektrofotometri serapan atom (SSA) yaitu besi (Fe), kalsium (Ca), magnesium (Mg), dan seng (Zn) dilakukan pada panjang gelombang berturut-turut 248,3 nm, 422,7 nm, 285,2 nm, dan 213,9 nm. Metode ini dipilih karena pelaksanaanya mudah, cepat, teliti dan tidak memerlukan pemisahan pendahuluan.
Hasil penelitian menunjukkan bahwa kadar mineral dalam buah oyong segar diperoleh berturut – turut besi (0,2706 ± 0,0219) mg/100g; kalsium (10,0901 ± 0,3215) mg/100g; magnesium (9,5892 ± 0,0723) mg/100g; dan seng (0,100501 ± 0,000823) mg/100g. Sedangkan untuk buah oyong rebus diperoleh kadar mineral besi (0,2085 ± 0,01560) mg/100g; kalsium (8,670177 ± 0,261565) mg/100g; magnesium (8,720027 ± 0,0817) mg/100g; dan seng (0,0435 ± 0,0007) mg/100g. Persentase penurunan kadar pada buah oyong setelah direbus yaitu untuk besi 22,96%, untuk kalsium 14,07%, untuk magnesium 8,99% dan untuk seng 10,05%. Secara statistik uji beda rata–rata kandungan kadar besi, kalsium, magnesium dan seng dengan menggunakan distribusi F, diperoleh bahwa kandungan besi, kalsium, magnesium dan seng pada buah oyong segar lebih tinggi secara signifikan dari buah oyong rebus.
Kata kunci : Oyong (Luffa acutangula L.), besi, kalsium, magnesium, seng, spektrofotometri serapan atom
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DETERMINATION OF CONTENT IRON, CALCIUM, MAGNESIUM, AND ZINC IN LUFFA’S FRUIT (Luffa acutangula (L.) Roxb) FRESH AND
BOILED BY ATOMIC ABSORPTION SPECTROPHOTOMETRY
ABSTRACT
Luffa (Luffa acutangula (L.) Roxb) or Ridged gourd, also called squash. This plant belongs to the family Cucubitaceae, originally from India, but has adapted well in Southeast Asia, including Indonesia. Luffa’s fruit contain minerals such as iron, phosphorus, calcium, magnesium, and zinc. Generally in society, the processing of luffa’s fruit is boiled, thus potentially reducing the level minerals. There are several factors that influence the levels of minerals in plants are varieties, grow and processing. The purpose of this study was to determine mineral content of iron, calcium, magnesium, and zinc in fresh and boiled as well as the percentage decrease in the levels of minerals in a boiled luffa’s fruit.
This research is processing by using dried destruction, and quantitative analysis of iron, calcium, magnesium, and zinc were calculated using atomic absorption spectrophotometry (AAS) is iron (Fe), calcium (Ca), magnesium and zinc (Zn) is perfomed at the 248.3 nm, 422.7 nm, 285.2 nm and 213.9 nm wave length. This method was chosen because its implementation more easy, quick, thorough and not required the preliminary experiments.
The results showed that the levels of minerals in the fresh luffa’s fruit obtained respectively iron (0.2706 ± 0.0219) mg/100g; calcium (10.0901 ± 0.3215) mg/100g; magnesium (9.5892 ± 0.0723) mg/100g; and zinc (0.100501 ± 0.000823) mg/100g. As for boiled luffa’s fruit obtained mineral content of iron (0.2085 ± 0.01560) mg/100g; calcium (8.670177 ± 0.261565) mg/100g; magnesium (8.720027 ± 0.0817) mg/100g; and zinc (0.0435 ± 0.0007) mg/100g. The percentage decrease in the levels of boiled luffa’s fruit ie 22.96% for iron, 14.07% for calcium, magnesium to 8.99% and 10.05% for zinc. Statistically different test average of the content of iron, calcium, magnesium and zinc by using the F distribution, iron, calcium, magnesium and zinc in fresh luffa’s fruit significantly higher than boiled luffa’s fruit.
Keywords : Luffa (Luffa acutangula L.). iron. calcium. magnesium,and zinc atomic absorption spectrophotometry
