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All Journal MARINA CHIMICA ACTA
Nursiah La Nafie
Analytical Chemistry Laboratory, Department of Chemistry, Hasanuddin University
Biochemistry, Genetics & Molecular Biology

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ASSESSMENT OF MICRONUTRIENT (Fe, Cu AND Mn) CONCENTRATIONS IN SOIL FROM CACAO PLANTATION COASTAL AREAS, EAST LUWU REGENCY Ina Oktaviani Simanjuntak; Alfian Noor; Nursiah La Nafie; Asma Assa
Marina Chimica Acta Vol. 20 No. 1 (2019): Volume 20, No. 1 (2019)
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (390.337 KB) | DOI: 10.20956/mca.v20i1.6571

Abstract

Micronutrients Fe, Cu and Mn, despite being required in only small amount, have an important role in cacao plant metabolism. This study aims to assess of micronutrient (Fe, Cu and Mn) concentrations in soil from cacao plantation coastal areas, East Luwu Regency. Availability of micronutrient (Fe, Cu and Mn) were analyzed by dry ash method and measured with Inductively Coupled Plasma (ICP). The results showed that Iron (Fe) was represented in large quantities (788.80 mg/100 g). Copper (Cu) and Manganase (Mn) were represented in small quantities 21.65, and 4.34 mg/100 g, respectively.
MICRONUTRIENTS (Fe, Cu, Zn) IN CACAO BEANS FROM COASTAL AREA OF EAST LUWU REGENCY Yunita Pare Rombe; Alfian Noor; Nursiah La Nafie; Asma Assa
Marina Chimica Acta Vol. 20 No. 1 (2019): Volume 20, No. 1 (2019)
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (388.385 KB) | DOI: 10.20956/mca.v20i1.6573

Abstract

Cacao is an excellent essential minerals source. Cacao is a raw material for various products with rich mineral content to fulfill the nutritional requirements of human body, both for children and adults. Micronutrients of sufficient quantities greatly determines the nutritional quality of the food. Micronutrients content that in the body functions as a cofactor for certain enzymes involved in metabolism . This study aims to find out the micronutrients content in cacao beans from 5 location points and its potential to be utilized as food products raw material which meet the body nutritional requirement. This study  will be conducted at 5 locations point. Methods of analysis  used digestion and Inductively Coupled Plasma. Study findings that micronutrients content in cacao beans from 5 location points  were: copper (Cu), iron (Fe), and zinc (Zn) at average 2.316 mg/100g, 3.99 mg/100g, and  5.917 mg/100g, respectively.
Co-Authors Alfian Noor Asma Assa Ina Oktaviani Simanjuntak Yunita Pare Rombe