Penetapan Kadar Besi, Kalsium, Magnesium, dan Seng Dalam Buah Oyong (Luffa acutangula (L.) Roxb) Segar dan Direbus Secara Spektrofotometri Serapan Atom
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
vii
Universitas Sumatera Utara
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
viii
Universitas Sumatera Utara
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
vii
Universitas Sumatera Utara
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
viii
Universitas Sumatera Utara