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