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HUBUNGAN LAMA DAN FREKUENSI MINUM MINUMAN BERENERGI DENGAN KADAR KREATININ DARAH PADA SOPIR BIS
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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.
Detail Information
| Item Type | |
|---|---|
| Penulis |
Erika Putri Noer Salsabila - Personal Name
Dra. Nurlailah, Apt., M.Si. - Personal Name Dra. Anny Thuraidah, Apt.,MS. - Personal Name |
| Student ID | |
| Dosen Pembimbing | |
| Penguji | |
| Kode Prodi PDDIKTI | |
| Edisi | |
| Departement | |
| Kontributor | |
| Bahasa |
Indonesia
|
| Penerbit | Jurusan Analis Kesehatan : ., 2023 |
| Edisi | |
| Subyek | |
| No Panggil |
011 SKP/ TLM 2023
|
| Copyright | |
| Doi |