Analisis Kalsium, Kalium dan Magnesium pada Pakkat (Calamus caesius Blume.) secara Spektrofotometri Serapan Atom

ANALISIS KALSIUM, KALIUM DAN MAGNESIUM
PADA PAKKAT (Calamus caesius Blume.) SECARA
SPEKTROFOTOMETRI SERAPAN ATOM
ABSTRAK
Tumbuhan rotan (Calamus caesius Blume.) merupakan palem berduri yang
memanjat termasuk dalam suku arecaceae, memiliki batang beruas yang bagian
tengahnya tidak kosong dan berisi jaringan pembuluh. Rotan muda dimanfaatkan
sebagai bahan makanan khas masyarakat Mandailing di Tapanuli Selatan yang
biasa disebut pakkat. Penelitian ini bertujuan untuk mengetahui apakah terdapat
kalsium, kalium dan magnesium dan untuk mengetahui kadar serta perbedaan
kadar kalsium, kalium dan magnesium pada pakkat segar, pakkat bakar, dan
pakkat rebus.
Sebelum dilakukan analisis terlebih dahulu sampel didestruksi kering,
kemudian analisis kuantitatif kalsium, kalium dan magnesium dilakukan dengan
menggunakan metode Spektrofotometri Serapan Atom (SSA) yaitu kalsium pada
panjang gelombang 422,7 nm, kalium pada panjang gelombang 766,5 nm dan
magnesium pada panjang gelombang 285,2 nm dengan nyala udara-asetilen.
Keuntungan dari metode ini yaitu mempunyai kepekaan yang tinggi (batas deteksi
kurang dari 1 ppm) dan pelaksanaannya relatif sederhana.
Hasil penelitian menunjukkan kadar kalsium pada pakkat segar sebesar
(52,1162 ± 0,4210) mg/100 g, pakkat bakar sebesar (47,1917 ± 0,6996) mg/100 g

dan pakkat rebus sebesar (40,3622 ± 0,8665) mg/100 g. Kadar kalium pada pakkat
segar sebesar (108,2954 ± 0,4621) mg/100 g, pakkat bakar sebesar (82,3384 ±
0,6472) mg/100 g dan pakkat rebus sebesar (79,6948 ± 0,6818) mg/100 g. Kadar
magnesium pada pakkat segar sebesar (49,3565 ± 0,5867) mg/100 g, pakkat bakar
sebesar (40,8433 ± 0,6871) mg/100 g dan pakkat rebus sebesar (32,8071 ±
0,8274) mg/100 g. Hasil penelitian menunjukkan bahwa kadar kadar kalsium,
kalium dan magnesium pada pakkat segar lebih tinggi daripada kadar pada pakkat
bakar dan pakkat rebus.

Kata Kunci: pakkat, kalsium, kalium, magnesium, spektrofotometri serapan atom

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Universitas Sumatera Utara

ANALYSIS OF CALCIUM, POTASSIUM AND MAGNESIUM
IN PAKKAT (Calamus caesius Blume.) BY
ATOMIC ABSORPTION SPECTROPHOTOMETRY
ABSTRACT
Plant rattan (Calamus caesius Blume.) Is a spiny climbing palm included
in Arecaceae tribe, has a segmented rod which the middle is not empty and

contains a network of vessels. Young rattan used as a food ingredient typical
Mandailing community in South Tapanuli commonly called pakkat. This study
aims to determine whether there are calcium, potassium and magnesium and to
determine levels as well as different levels of calcium, potassium and magnesium
in fresh pakkat, pakkat grilled, and pakkat boiled.
Before analysis sample have destructed using dry destruction method, then
the quantitative analysis of calcium, potassium and magnesium were calculated
using atomic absorption spectrophotometry (AAS) is calcium at a wavelength of
422.7 nm, potassium at a wavelength of 766.5 nm and magnesium at a wavelength
285.2 nm with air-acetylene flame. Advantages of this method is to have a high
sensitivity (limit of detection of less than 1 ppm) and the implementation is
relatively simple.
The results showed levels of calsium on fresh pakkat (52.1162 ± 0.4210)
mg/100 g, pakkat grilled for (47.1917 ± 0.6996) mg/100 g and boiled pakkat by
(40.3622 ± 0.8665) mg/100 g. Potassium levels in fresh pakkat of (108.2954 ±
0.4621) mg/100 g, pakkat grilled for (82.3384 ± 0.6472) mg/100 g and boiled
pakkat by (79.6948 ± 0.6818) mg/100 g. Levels of magnesium in fresh pakkat
(49.3565 ± 0.5867) mg/100 g, pakkat grilled for (40.8433 ± 0.6871) mg/100 g and
boiled pakkat by (32.8071 ± 0.8274) mg/100 g. The results showed that the
concentration levels of calcium, potassium and magnesium in fresh pakkat higher

than levels at pakkat pakkat grilled and boiled.
Keywords: pakkat, calcium, potassium,
spectrophotometry

magnesium,

atomic

absorption

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Universitas Sumatera Utara