Penetapan Kadar Mineral Kalsium, Natrium dan Magnesium Pada Daun Salam (Eugenia polyantha Wight) Secara Spektrofotometri Serapan Atom

PENETAPAN KADAR KALSIUM, NATRIUM DAN MAGNESIUM PADA
DAUN SALAM (Eugenia polyantha Wight) SECARA
SPEKTROFOTOMETRI SERAPAN ATOM
ABSTRAK
Daun Salam (Eugenia polyantha Wight) adalah tumbuhan yang berasal
dari suku Myrtaceae. Tanaman ini cukup dikenal di masyarakat luas sebagai
bahan tambahan masakan dan juga dapat dijadikan sebagai obat tradisional
dengan mengonsumsi air rebusan daun salam dan membuang ampas daun dari sisa
rebusan tersebut. Daun salam mengandung senyawa-senyawa metabolit sekunder,
mineral, dan vitamin. Mineral yang terkandung dalam daun salam antara lain
kalsium, fosfor, besi, natrium, kalium, magnesium, seng, dan mangan. Tujuan
penelitian ini adalah untuk mengetahui perbedaan kadar mineral kalsium, natrium
dan magnesium serta persentase penurunan kadar mineral-mineral tersebut pada
daun salam setelah proses perebusan.
Sampel daun salam diambil secara sampling purposif pada pekarangan
rumah di kawasan jalan Bunga Teratai, kecamatan Medan Selayang, Medan.
Sampel tersebut terdiri dari daun salam segar dan daun salam rebus. Perlakuan
sampel dilakukan dengan proses destruksi kering.Penetapan kadar dilakukan
dengan menggunakan spektrofotometri serapan atom dengan nyala udara-asetilen.
Analisis kuantitatif kalsium,natrium dan magnesium dilakukan pada panjang
gelombang berturut-turut 422,7 nm, 589,0 nm dan 285,2 nm.

Hasil penelitian menunjukkan bahwa kadar mineral kalsium, natrium dan
magnesium dalam daun salam segar berturut-turut yaitu (763,6688 ± 1,019138)
mg/100g, (30,0925 ± 0,170694) mg/100g, (139,9747 ± 0,0300) mg/100g. Kadar
mineral kalsium, natrium dan magnesium dalam daun salam rebus berturut-turut
yaitu (678,8969 ± 2,3226173) mg/100g, (24,5324 ± 0,095739) mg/100g,
(121,4183 ± 0,062133) mg/100g.
Persentase penurunan kadar mineral kalsium sebesar 11,15 %, natrium
sebesar 18,48 % dan magnesium sebesar 13,25 %. Secara statistik uji beda ratarata kadar mineral kalsium, natrium dan magnesium antara daun salam segar dan
daun salam rebus dengan menggunakan distribusi F menyimpulkan bahwa kadar
mineral kalsium, natrium dan magnesium pada daun salam segar lebih tinggi dari
daun salam rebus.
Kata kunci: daun salam, kalsium, magnesium, natrium, segar, rebus,
spektrofotometri serapan atom.

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Universitas Sumatera Utara

DETERMINATION OF CALCIUM, SODIUM AND MAGNESIUM LEVEL
IN BAY LEAVES (Eugenia polyantha Wight) BY ATOMIC ABSORPTION
SPECTROPHOTOMETRY

ABSTRACT
Bay leaves (Eugenia polyantha Wight) is a plant belonging to the tribe are
plants that come from the tribe Myrtaceae. This plant is well known in the
community as an additional ingredient cuisine and can also be used as traditional
medicine by consuming boiled water bay leaves and discard the pulp leaves from
the rest of the cooking. Bay leaves contain compounds of secondary metabolites,
minerals, and vitamins. The minerals contained in the leaves include calcium,
phosphorus, iron, sodium, potassium, magnesium, zinc, and manganese. The
purpose of this study was to determine differences in the levels of the minerals
calcium, sodium and magnesium as well as the percentage decrease in the levels
of these minerals in the bay after the boiling process.
Samples taken purposively bay leaves in the yard in the area of Bunga
Teratai street, Padang Bulan, Medan. The sample consisted of fresh bay leaves
and bay leaves boiled. The treatments were conducted with dry destruction
process. The determination is conducted by using atomic absorption
spectrophotometer with air-acetylene flame. Quantitative analysis of calcium,
\sodium and magnesium is perfomed at the 422.7 nm, 589 nm and 285. 2 nm
wave length.
The results showed that the levels of the minerals calcium, sodium and

magnesium in the fresh bay leaves is (763,6688 ± 1,019138) mg/100g. (30,0925 ±
0,170694) mg/100g. (139,9747 ± 0,0300) mg/100g. As well as the levels of the
minerals calcium, sodium and magnesium in the bay leaves boiled is (678,8969 ±
2,3226173) mg/100g. (24,5324 ± 0,095739) mg/100g. (121,4183 ± 0,062133)
mg/100g.
The percentage decrease in calsium mineral content of 11,15 %. sodium
18,48 %. and magnesium of 13,25 %. Statistically different test average mineral
content of calcium, sodium and magnesium of fresh bay leaves and bay leaves
boiled process with using the F distribution concluded that the mineral content of
calsium, sodium and magnesium and in fresh bay leaves higher than bay leaves
boiled
Keywords : bay leaves, calcium, sodium, magnesium, fresh, boiled, atomic
absorption spectrophotometry

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Universitas Sumatera Utara