Pengaruh metode preparasi dan isolasi terhadap pengukuran kadar kalsium udang kering air tawar (macrobrachium sp) = Preparation and isolation methods influence on calcium level measurement in freshwater dried shrimps (macrobrachium sp)
Ivana Florentina;
Harun Asyiq Gunawan, supervisor; Niniarty Z. Djamal, supervisor; Ria Puspitawati, examiner; Lisa Rinanda Amir, examiner
([, Fakultas Kedokteran Gigi Universitas Indonesia], 2015)
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| [Udang kering adalah sumber daya alam Indonesia yang mudah diperoleh dan didugamengandung kalsium yang cukup tinggi. Penelitian ini bertujuan untuk mengetahuikadar kalsium udang (Macrobrachium sp.) dan pengaruh metode preparasi (ovendan non oven) dan isolasi (pengocokan, digesti asam, dan pengabuan) terhadappengukuran kadar kalsium menggunakan AAS dan ISE. Hasil penelitianmenunjukkan kadar kalsium tertinggi diperoleh dengan metode isolasi digesti asam,yaitu 7.749 ppm (oven) dan 8.853 ppm (non oven). Terdapat perbedaan hasilpengukuran kalsium antar metode preparasi dan antar metode isolasi. Metodepreparasi berkorelasi kuat dengan hasil pengukuran kalsium. (r2=0,878; p<0,05);Dried shrimps is one of Indonesia?s natural resources which easily obtained andassumed to contain high calcium. This research aims to know the calcium level inMacrobrachium sp. and the effects of preparation (oven and non oven) and isolation(dilution, acid digestion, and ashing) methods in calcium level measurement by AASand ISE. Results showed that the highest calcium level was obtained by aciddigestion isolation which are 7,749 ppm (oven) and 8,853 ppm (non oven). Therewere calcium level differences between preparation methods, and among isolationmethods. Preparation methods have strong correlation with calcium levelmeasurement. (r2=0.878, p<0.05), Dried shrimps is one of Indonesia’s natural resources which easily obtained andassumed to contain high calcium. This research aims to know the calcium level inMacrobrachium sp. and the effects of preparation (oven and non oven) and isolation(dilution, acid digestion, and ashing) methods in calcium level measurement by AASand ISE. Results showed that the highest calcium level was obtained by aciddigestion isolation which are 7,749 ppm (oven) and 8,853 ppm (non oven). Therewere calcium level differences between preparation methods, and among isolationmethods. Preparation methods have strong correlation with calcium levelmeasurement. (r2=0.878, p<0.05)] |
 S-Ivana Florentina .pdf :: Unduh
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| No. Panggil : | S-Pdf |
| Entri utama-Nama orang : | |
| Entri tambahan-Nama orang : | |
| Entri tambahan-Nama badan : | |
| Subjek : | |
| Penerbitan : | [Place of publication not identified]: [, Fakultas Kedokteran Gigi Universitas Indonesia], 2015 |
| Program Studi : |
| Bahasa : | ind |
| Sumber Pengatalogan : | LibUI ind rda |
| Tipe Konten : | text |
| Tipe Media : | computer |
| Tipe Carrier : | online resource |
| Deskripsi Fisik : | xvi, 109 pages : illustration ; 28 cm + appendix |
| Naskah Ringkas : | |
| Lembaga Pemilik : | Universitas Indonesia |
| Lokasi : | Perpustakaan UI, Lantai 3 |
| No. Panggil | No. Barkod | Ketersediaan |
|---|---|---|
| S-Pdf | 14-18-926199970 | TERSEDIA |
| Ulasan: |
| Tidak ada ulasan pada koleksi ini: 20421232 |
