VALIDASI METODE ANALISIS UNSUR LOGAM Pb, Cu, DAN Zn PRODUK SAUS TOMAT Z DARI PASAR TRADISIONAL A DI KOTA SOLO DENGAN ICPS

  • Michelle Margaret Sidarta Fakultas Farmasi Universitas Surabaya

Abstract

Saus tomat merupakan pelengkap makanan seperti mie, pizza, dan bakwan. SNI 01-3546-2004 mengatur batasan-batasan yang berhubungan dengan saus tomat meliputi bau, rasa, warna, jumlah padatan terlarut, keasaman, bahan tambahan makanan seperti pengawet, dan pewarna tambahan, serta cemaran oleh mikroba dan logam. Penelitian ini mengembangkan metode analisis logam yang mengacu pada AOAC 2005 yaitu untuk solid waste, sedangkan sampel saus tomat yang digunakan merupakan sediaan semisolid, sehingga perlu dilakukan validasi metode analisis unsur logam Pb, Cu, dan Zn dengan ICPS. Validitas metode ditunjukkan melalui parameter selektivitas, linearitas, LLOD, LLOQ, presisi, dan akurasi (% recovery). Panjang gelombang selektif yang digunakan yaitu Pb 283,306 nm, Cu 324,754 nm, dan Zn 213,856 nm. Lineritas kurva baku unsur logam Pb memberi nilai r = 0,9996 dan Vxo = 2,27%, unsur logam Cu memberi nilai r = 0,9998 dan Vxo = 1,68%, serta unsur logam Zn memberi nilai r = 0,9997 dan Vxo = 2,17%. Nilai LLOD dan LLOQ yang dihasilkan unsur Pb adalah 0,291 ppm dan 0,971 ppm, unsur Cu adalah 0,215 ppm dan 0,718 ppm, serta unsur Zn adalah 0,279 ppm dan 0,930 ppm. % Recovery unsur Pb berkisar antara 84,09-91,54% ( = 88%), unsur Cu berkisar antara 90,97-92,98% ( = 91,89%), dan unsur Zn berkisar antara 91,34-93,44% ( = 92,61%). Presisi yang ditunjukkan dengan nilai KV memenuhi persyaratan validasi. Dengan hasil tersebut, maka dapat disimpulkan bahwa metode analisis unsur logam Pb, Cu, dan Zn dalam saus tomat memenuhi persyaratan validasi.

Downloads

Download data is not yet available.

References

Anderson R, 1991, Sampel Pretreatment and Separation: Analytical Chemistry by Open Learning, John Wiley & Sons, Singapore, Chapter 3-4.

Desrosier NW, 1988, Teknologi Pengawetan Pangan, Penerbit Universitas Indonesia, Jakarta, 52.

Eaton AD, Clesceri LS, Rice EW, Greenberg AE, 2005, Standard Methods for the Examination of Water and Wastewater, 21st edition, Port City Press, Maryland, 3-7.

Ebdon L, Evans EH, Fisher AS, Hill SJ, 1998, An Introduction to Analytical Atomic Spectrometry, John Wiley & Sons, New York, 1-2, 78-79.

Gandjar IG., Rohman A, 2007, Kimia Farmasi Analisis, Pustaka Pelajar, Yogyakarta, 299; 463-480.

Hadi, S., 2000, Analisis Regresi, Jilid 1, Cetakan ke-7, Penerbit Andi, Yogyakarta, 70.

Harmita, 2004, Petunjuk Pelaksanaan Validasi Metode dan Cara Perhitungannya, Majalah Ilmu Kefarmasian, Vol. I, No. 3.

Horwitz W, Latimer GW, 2005, Official Methods of Analysis of AOAC International, 18th edition, Vol. 1, Gaithersburg: AOAC International, Chapter 9, 46-50.

James CS, 1999, Analytical Chemistry of Foods, Aspen Publisher Inc., Maryland.

Jasa, 2008, Sajian Kuliner Resep Masak: Cara Pembuatan Saus Tomat, (online), (http://sajiankuliner.blogspot.com/2008/04/cara-pembuatan-saos-tomat.html diakses tanggal 5-04-2012).

Mitra S, 2003, Sample Preparation Techniques in Analytical Chemistry, John Wiley & Sons Inc., New Jersey, Chapter 5.

Nielsen SS, 1994, Introduction to the Chemical Analysis of Foods, Jones and Bartlett Publishers, Inc., USA, Chapter 8, 25.

Palar H, 2008, Pencemaran dan Toksikologi Logam Berat, PT Rineka Cipta, Jakarta, Bab 3, 4, 6.

Pearson D, 1976, The Chemical Analysis of Foods, Churchill Livingstone, New York, 68-100.

Pomeranz Y, Meloan CE, 1992, Food Analysis: Theory and Practice, Second edition, Van Nostrand Reinhold Company, New York, Chapter 10, 34.

Reilly C, 2002, Metal Contamination of Food: Its Significance for Food Quality and Human Health, Third edition, Blackwell Science, UK, Chapter 2, 3.

Robinson JW, 1996, Atomic Spectroscopy, Second edition, Marcel Dekker Inc., USA, Chapter 6.

SNI (Standar Nasional Indonesia), 2004, Saus Tomat, 01-3546-2004. The Center for International Environmental Law, 2008, Lead and Cadmium Need for International Action?, (online),

(http://www.who.int/ifcs/documents/standingcommittee/lyc_09.pdf diakses tanggal 20-5-2012)

United State Food and Drug Administration, 2011, Reported Findings of Low Levels of Lead in Some Food Products Commonly Consumed by Children, November 2011, (online), (http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/FruitsVegetablesJuices/ucm233520.htm diakses tanggal
4-05-2012)

Widowati IM, Sastiono MD, Jusuf R MD, 2008, Efek Toksik Logam: Pencegahan dan Penanggulangan Pencemaran, Penerbit ANDI, Yogyakarta, Bab 1.

Winarno, FG, 1992, Kimia Pangan dan Gizi, Penerbit PT Gramedia Pustaka Utama, Jakarta.

World Health Organization, 2010, Childhood Lead Poisoning, WHO Document Production Service, Switzerland.

World Health Organization, 2001, Environmental Health Criteria 221, (online), (http://www.who.int/ipcs/publications/221_Zinc_part_3.pdf diakses tanggal 15-05-2012)

World Health Organization, Chemical Risks in Food, (online), (http://www.who.int/foodsafety/chem/en/ diakses tanggal 4-05-2012)

World Health Organization Europe, 2009, Exposure of Children to Chemical Hazards in Food, Desember 2009, (online),

(http://www.euro.who.int/__data/assets/pdf_file/0004/97042/4.4.-Exposureof-children-to-chemical-hazards-in-food-EDITED_layouted.pdf diakses tanggal 15-05-2012)

World Health Organization, Water Sanitation Health, (online), (http://www.who.int/ water_sanitation_health/diseases/lead/en/ diakses tanggal 4-05-2012)

World Health Organization, 2003, Zinc in Drinking-water Background Document for Development of WHO Guidelines for Drinking-water Quality, (online),

(http://www.who.int/water_sanitation_health/dwq/chemicals/zinc.pdf diakses tanggal 15-05-2012)

Yuwono M, Mulja M, Indrayanto G, 1999, HPLC, Unit Layanan Konsultasi dan Kerjasama Penelitian Fakultas Farmasi Universitas Airlangga, Surabaya
Published
2013-09-20
How to Cite
SIDARTA, Michelle Margaret. VALIDASI METODE ANALISIS UNSUR LOGAM Pb, Cu, DAN Zn PRODUK SAUS TOMAT Z DARI PASAR TRADISIONAL A DI KOTA SOLO DENGAN ICPS. CALYPTRA, [S.l.], v. 2, n. 2, p. Hal. 1 - 12, sep. 2013. ISSN 2302-8203. Available at: <http://journal.ubaya.ac.id/index.php/jimus/article/view/509>. Date accessed: 23 apr. 2018.