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All Journal Jurnal Indah Sains dan Klinis
Ucha Gustamayanti
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Dentistry Health Professions Medicine & Pharmacology Nursing

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Penetapan Kadar Zink dalam Ikan Tongkol yang Beredar di Pasar Sei Sikambing Secara Spektrofotometri Sinar Tampak Muhammad Gunawan; Ucha Gustamayanti
Jurnal Indah Sains dan Klinis Vol 1 No 1 (2020): Jurnal Indah Sains dan Klinis
Publisher : Yayasan Penelitian dan Inovasi Sumatera

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52622/jisk.v1i1.4

Abstract

Tuna, a seafood product often consumed by the public, has a high protein content and omega 3 fatty acids. The micro zinc mineral is needed for the synthesis and degradation of biomolecules and the role of enhancing the immune system. Zinc reacts with ditizone in a red base. Research to determine zinc content in raw, fried, steamed, and grilled tuna. Samples were taken purposively at the Sei Sikambing Medan traditional market, determination of levels using visible spectrophotometry, and digestion with a solution of ditizone in alkaline. Method validation parameters include accuracy, precision, and sensitivity. Percent recovery of 100.50%, RSD 0.95 %, LOD 0.620 μg/ml, and LOQ 2.066 μg/ml. The zinc levels of raw, steamed, fried, and grilled tuna were 22.214 mg, 22.063 mg, 22.3384 mg, and 22.234 mg per 100 g, respectively. ANOVA test, there is a significant difference in the acquisition of zinc levels in raw tuna, steamed tuna, grilled tuna, and fried tuna. The method used is quite accurate. The zinc content of raw, fried, grilled tuna was higher than that of steamed, but there was no real difference
Co-Authors Muhammad Gunawan