Dra. Anny Thuraidah, Apt.,MS. Dosen Pembimbing 2 Dra. Nurlailah, Apt., M.Si. Dosen Pembimbing 1 Erika Putri Noer Salsabila Pengarang

ABSTRAK Pengaruh Lama Perebusan Terhadap Kadar Timbal (Pb) Pada Tanaman Kangkung (Ipomoea reptans poir) Peneliti : Dita Rahma Yulianti Pembimbing : Nurlailah, Anny Thuraidah Penyakit akibat kurang diperhatikannya keamanan pangan disebut dengan foodborne disease. Salah satu penyebab foodborne disease adalah tercemarnya makanan oleh logam berat. Jenis kontaminasi logam berat yang paling sering ditemukan pada makanan adalah logam timbal (Pb). Kangkung merupakan salah satu sayuran yang sering dikonsumsi masyarakat, karena itu pengolahannya harus dengan benar agar tidak menimbulkan efek samping jika mengonsumsi kangkung yang terpapar timbal dalam jumlah berlebihan. Tujuan penelitian untuk mengetahui pengaruh lama perebusan terhadap kadar timbal (Pb) pada tanaman kangkung darat. Jenis penelitian adalah Eksperiment dengan rancangan Pretest-Posttest Control Group Design yang terdiri dari 4 perlakuan perebusan kangkung dengan variasi waktu 0 menit, 3 menit, 5 menit dan 7 menit dengan 3 pengulangan. Analisa kadar timbal dilakukan dengan metode Spektofotometer Serapan Atom. Hasil penelitian menunjukan rata-rata kadar timbal pada kangkung berdasarkan variasi waktu perebusan 0 menit, 3 menit, 5 menit, dan 7 menit berturut-turut sebesar 1,606 mg/kg; 0,809 mg/kg; 0,738 mg/kg; dan 0,496 mg/kg. Hasil Uji Regresi Linear diperoleh R Square sebesar 0,846. Kesimpulan penelitian adalah ada pengaruh lama perebusan terhadap kadar timbal pada kangkung sebesar 84,6 %. Bagi peneliti selanjutnya disarankan untuk melakukan penelitian lebih lanjut terhadap kadar timbal pada kangkung yang ditanaman secara hidroponik serta melakukan penelitian lebih lanjut tentang kadar logam berat yang lain. Kata kunci : Timbal (Pb), Kangkung Darat, Perebusan, Spektrofotometer Serapan Atom. viii ABSTRACT The Effect of Boiling Time on Lead (Pb) Levels in Kale Plants (Ipomoea reptans poir) Author : Dita Rahma Yulianti Advisors : Nurlailah, Anny Thuraidah Diseases caused by lack of attention to food safety are called foodborne diseases. One of the causes of foodborne disease is contamination of food by heavy metals. The type of heavy metal contamination most often found in food is lead (Pb). Kale is one of the vegetables that is often consumed by the public, therefore it must be processed correctly so that it does not cause side effects if you consume kale that is exposed to excessive amounts of lead. The research objective was to determine the effect of boiling time on lead (Pb) levels in ground kale plants. The type of research was an experiment with a Pretest-Posttest Control Group Design consisting of 4 treatments of boiling water spinach with time variations of 0 minutes, 3 minutes, 5 minutes and 7 minutes with 3 repetitions. Analysis of lead levels was carried out using the Atomic Absorption Spectophotometer method. The results showed that the average lead content in kale based on variations in boiling time of 0 minutes, 3 minutes, 5 minutes, and 7 minutes were 1.606 mg/kg; 0.809 mg/kg; 0.738 mg/kg; and 0.496 mg/kg. The results of the Linear Regression Test obtained an R Square of 0.846. The conclusion of the study is that there is an effect of boiling time on lead levels in kale of 84.6%. It is suggested for further researchers to conduct further research on lead levels in water spinach grown hydroponically and to conduct further research on levels of other heavy metals. Keywords : Lead (Pb), Water Spinach, Boiling, Atomic Absorption Spectrophotometer.