vi PENETAPAN KADAR MINERAL MAGNESIUM

PENETAPAN KADAR MINERAL MAGNESIUM, BESI DAN TEMBAGA
PADA DAUN KARI (Murraya koenigii (L.) Spreng) SECARA
SPEKTROFOTOMETRI SERAPAN ATOM
ABSTRAK
Mineral merupakan unsur kimia yang diperlukan untuk tubuh kita dan
mempunyai peranan penting dalam pemeliharaan fungsi tubuh. Makanan yang
mengandung mineral biasanya didapat dari makanan yang berasal dari tanaman.
Daun kari merupakan salah satu tanaman yang dapat memberi asupan mineral dari
luar tubuh dalam jumlah tertentu. Daun kari memiliki kandungan diantaranya air
(66,3%), protein (6,1%), lemak (1%), karbohidrat (16%), serat (6,4%), besi (3,1%)
mineral (4,2%), kalsium (810 mg), fosfor (600 mg), Kandungan vitamin dalam daun
kari diantaranya karoten (12.600 IU), asam nikotinat (2,3 mg) dan vitamin C (40
mg).Secara umum masyarakat khususnya daerah Sumatera seperti Aceh dan Medan
mengkonsumsi daun kari sebagai bumbu dalam masakan. Penelitian ini bertujuan
untuk mengetahui kadar mineral besi, magnesium dan tembaga serta persentase
penurunan kadar mineral-mineral tersebut pada daun kari setelah proses perebusan.
Analisis kuantitatif dilakukan dengan menggunakanspektrofotometer
serapan atom pada panjang gelombang 248,3 nm untuk besi, 285,2nm untuk
magnesiumdan 324,0 nm untuk tembaga. Sampel daun kari diambil secara sampling
purposif pada pekarangan rumah di kawasan jalan Tempuakota Medan. Sampel
tersebut terdiri dari daun kari segar dan daun kari rebus. Perlakuan sampel dilakukan
dengan proses destruksi kering.
Hasil penelitian menunjukkan dalam keadaan segar kadar besi (3,1128±
0,01802) mg/100g, magnesium (64,4501± 0,3348) mg/100g dan tembaga (0,6352±
0,0014) mg/100g.sedangkan dalam keadaan rebus kadar besi(2,9411± 0,0038)
mg/100g, magnesium (59,6106 ± 0,1922) mg/100g dan tembaga (0,5668± 0,0022)
mg/100g.Persentase penurunan kadar mineral besi sebesar 5,7402 %, magnesium
sebesar 7,5662 % dan tembaga sebesar 10,5188 %.
Secara statistik uji beda rata-rata kadar mineral besi, magnesium dan
tembaga antara daun kari segar dan daun kari rebus dengan menggunakan distribusi
F menyimpulkan bahwa kadar mineral besi, magnesium dan tembaga pada daun kari
segar lebih tinggi dari daun kari rebus.
KataKunci: Daun
kari,
Mineral,
spektrofotometerSerapan Atom.
vi
Besi,
Magnesium,
Tembaga,
ANALYSIS MINERAL CONTENT OF MAGNESIUM IRON AND
COPPER IN CURRY LEAVE (Murraya koenigii (L.) Spreng)
BY ATOMIC ABSORPTION SPECTROPHOTOMETRY
ABSTRACT
Minerals are the chemical elements required for the body and have an
important role in the maintenance of the body functions. Foods that contain
mineral are usually found in the food that comes from the plant. Curry leaves is
one of the plants that can give mineral intake from outside the body in a certain
amount. The curry leaf containsamong water (66.3%), protein (6.1%), fat (1%),
carbohydrates (16%), fiber (6.4%), iron (3.1%) mineral (4.2%), calcium (810 mg),
phosphorus (600 mg), vitamin in curry leaves them carotene (12,600 IU),
nicotinic acid (2.3 mg) and vitamin C (40 mg). Generally people in Sumatra such
as Aceh and Medan consumed the curry leaf as a spice in the cuisine. This
research aims to determine the mineral contain of iron, magnesium and copper as
well as the percentage of the mineral decrease content in the curry leaves after
boiling process.
Quantitative analysis was performed using atomic absorption
spectrophotometer at a wavelength of 248.3 nm for iron, 285.2 nm for magnesium
and324.0 nm for copper. The curry leaves samples taken by purposively in the
yard atTempua street Medan city. The samples consisted of fresh curry leaves and
curry leaves boiled. The treated samples was done by a process of dry destruction.
The results showed in the fresh state levels of iron(3.1128± 0.01802)
mg/100g, magnesium (64.4501± 0.3348) mg/100g and copper (0.6352± 0.0014)
mg/100g, while in a state boiled iron levels (2.9411± 0.0038) mg/100g,
magnesium (59.6106 ± 0.1922) mg/100g and copper (0.5668± 0.0022) mg/100g.
The percentage decrease in Iron mineral content of 5.7432%, magnesium 7.5662
% and copper of 10.5188 %.
Statistically different test average mineral content of iron, magnesium and
copper of fresh curry leaves and curry leaves boiledprocess with using the F
distribution concluded that the mineral content of iron, magnesium and copper in
fresh curry leaves higher than curry leaves boiled.
Keywords:Curry leaves, Mineral,Iron, Magnesium, Copper, Atomic Absorption
Spectrophotometer.
DAFTAR ISI
vii