Penentuan Ca, Mg, Fe, Dan P Di Dalam Produk Olahan Ikan Pora-Pora (Mystacoleuseus Padangensis) Dari Danau Toba
v
ABSTRAK
Telah dilakukan penelitian tentang penentuan Ca, Mg, Fe, dan P di dalam produk
olahan ikan pora-pora (Mystacoleuseus Padangensis). Contoh produk olahan ikan
pora-pora didestruksi dengan mengabukan sampel pada suhu 600oC untuk penentuan
Ca, Mg, dan Fe, sedangkan P pada suhu 550oC. Metode penentuan untuk analisa Ca
dan Mg dilakukan secara titrasi kompleksiometri, Fe secara spektrofotometri visibel
dengan pereaksi 1,10-fenantrolin pada panjang gelombang maksimum 510 nm, dan P
secara spektrofotometri visibel dengan pereaksi stano klorida pada panjang
gelombang maksimum 690 nm. Dari hasil penelitian diperoleh kadar mineral dari
produk olahan ikan pora-pora untuk Ca, Mg, Fe, dan P dalam 100 gram sampel
masing-masing yaitu 397,35 mg; 65,24 mg; 1,35 mg; 595,13 mg. Hasil yang diperoleh
dibandingkan dengan jenis ikan lainnya berdasarkan DKBM (Daftar Komposisi
Bahan Makanan) menunjukkan bahwa kandungan mineral Ca, Mg, Fe, dan P lebih
tinggi.
Universitas Sumatera Utara
vi
DETERMINATION Ca, Mg, Fe, AND P IN REFINED PRODUCT
PORA-PORA FISH (Mystacoleuseus Padangensis) FROM LAKE TOBA
ABSTRACT
The determination of calcium (Ca), magnesium (Mg), iron (Fe), and Phosphorus (P) in
refined product of pora-pora fish (Mystacoleuseus Padangensis). The samples has
been carried out by ashing on 600oC for determining calcium (Ca), magnesium (Mg),
iron (Fe), however for determining Phosphorus (P) was on 550oC. Complexometry
titration method was used for determination of calcium (Ca) and magnesium (Mg),
where as iron (Fe) and phosporus (P) were determined with spectrophotometry
methods. The iron was determined at 510 nm using 1,10-phenantroline as a
complexing agent and phosporus determined at 690 nm with stanno. It was found the
mineral content of pora-pora fish where of Ca, Mg, Fe, and P from 100 g samples
sequentially 397,35 mg; 65,24 mg; 1,35 mg; 595,13 mg. The obtained results was
compared with the other fish according to DKBM (Daftar Komposisi Bahan
Makanan) showing that mineral content of the same element Ca, Mg, Fe, and P was
higher however it was safe for consumption.
Universitas Sumatera Utara
ABSTRAK
Telah dilakukan penelitian tentang penentuan Ca, Mg, Fe, dan P di dalam produk
olahan ikan pora-pora (Mystacoleuseus Padangensis). Contoh produk olahan ikan
pora-pora didestruksi dengan mengabukan sampel pada suhu 600oC untuk penentuan
Ca, Mg, dan Fe, sedangkan P pada suhu 550oC. Metode penentuan untuk analisa Ca
dan Mg dilakukan secara titrasi kompleksiometri, Fe secara spektrofotometri visibel
dengan pereaksi 1,10-fenantrolin pada panjang gelombang maksimum 510 nm, dan P
secara spektrofotometri visibel dengan pereaksi stano klorida pada panjang
gelombang maksimum 690 nm. Dari hasil penelitian diperoleh kadar mineral dari
produk olahan ikan pora-pora untuk Ca, Mg, Fe, dan P dalam 100 gram sampel
masing-masing yaitu 397,35 mg; 65,24 mg; 1,35 mg; 595,13 mg. Hasil yang diperoleh
dibandingkan dengan jenis ikan lainnya berdasarkan DKBM (Daftar Komposisi
Bahan Makanan) menunjukkan bahwa kandungan mineral Ca, Mg, Fe, dan P lebih
tinggi.
Universitas Sumatera Utara
vi
DETERMINATION Ca, Mg, Fe, AND P IN REFINED PRODUCT
PORA-PORA FISH (Mystacoleuseus Padangensis) FROM LAKE TOBA
ABSTRACT
The determination of calcium (Ca), magnesium (Mg), iron (Fe), and Phosphorus (P) in
refined product of pora-pora fish (Mystacoleuseus Padangensis). The samples has
been carried out by ashing on 600oC for determining calcium (Ca), magnesium (Mg),
iron (Fe), however for determining Phosphorus (P) was on 550oC. Complexometry
titration method was used for determination of calcium (Ca) and magnesium (Mg),
where as iron (Fe) and phosporus (P) were determined with spectrophotometry
methods. The iron was determined at 510 nm using 1,10-phenantroline as a
complexing agent and phosporus determined at 690 nm with stanno. It was found the
mineral content of pora-pora fish where of Ca, Mg, Fe, and P from 100 g samples
sequentially 397,35 mg; 65,24 mg; 1,35 mg; 595,13 mg. The obtained results was
compared with the other fish according to DKBM (Daftar Komposisi Bahan
Makanan) showing that mineral content of the same element Ca, Mg, Fe, and P was
higher however it was safe for consumption.
Universitas Sumatera Utara