Penetapan Kadar Mineral Besi, Kalium, Kalsium, dan Natrium pada Kol (Brassica Oleracea L.) Secara Spektrofotometri Serapan Atom

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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Universitas Sumatera Utara

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

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Universitas Sumatera Utara