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Ginda Haro
Departemen Kimia Farmasi, Fakultas Farmasi, Universitas Sumatera Utara
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health

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PENETAPAN KADAR KALIUM, KALSIUM, DAN NATRIUM PADA DAUN KUCAI (Allium schoenoprasum L.) SEGAR DAN DIREBUS SECARA SPEKTROFOTOMETRI SERAPAN ATOM Iksen Iksen; Ginda Haro; Masfria Masfria
Journal of Pharmaceutical and Sciences Vol 2 No 2 (2019): JPS Volume 2 Nomor 2 (2019)
Publisher : Fakultas Farmasi Universitas Tjut Nyak Dhien

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36490/journal-jps.com.v2i2.22

Abstract

Chives (Allium schoenoprasum L.) is a long-lived plant that is very easy to grow. This plant is known as the vegetable of the Liliaceae family. Traditionally, chives are used as anti-hypertension and anti lithogenesis drugs. This study aims to determine the differences and compare the amount of potassium, calcium, and sodium in fresh and boiled chives. The method chosen in this study was atomic absorption spectrophotometry and performed at a wavelength of 766.5 nm, 422.7 nm, dan 589.0 nm. The results showed the level of potassium in chives is (321.1147± 0.9891) mg/100 g and the boiled chives for (169.2157± 1.9352) mg/100 g. Levels of calcium in fresh chives (47.4054± 0.7960) mg/100 g and boiled chives for (43.8424± 0.1995) mg/100 g. Levels of sodium in fresh chives (10.0729± 0.0619) mg/100 g and boiled chives for (4.2025± 0.0564) mg/100 g. The Chives decreasing percentage after boiled for potassium is 47.30%, 7.52 % for calcium, and 58.28% for sodium. Statistically different test average content of potassium, calcium, and sodium between fresh chives and boiled using the F distribution, concluded that the content of potassium, calcium, and sodium in fresh chive significantly higher than boiled chives.
Co-Authors Iksen, Iksen Masfria