Abstract
[Udang kering adalah sumber daya alam Indonesia yang mudah diperoleh dan diduga
mengandung kalsium yang cukup tinggi. Penelitian ini bertujuan untuk mengetahui
kadar kalsium udang (Macrobrachium sp.) dan pengaruh metode preparasi (oven
dan non oven) dan isolasi (pengocokan, digesti asam, dan pengabuan) terhadap
pengukuran kadar kalsium menggunakan AAS dan ISE. Hasil penelitian
menunjukkan kadar kalsium tertinggi diperoleh dengan metode isolasi digesti asam,
yaitu 7.749 ppm (oven) dan 8.853 ppm (non oven). Terdapat perbedaan hasil
pengukuran kalsium antar metode preparasi dan antar metode isolasi. Metode
preparasi berkorelasi kuat dengan hasil pengukuran kalsium. (r2=0,878; p<0,05);Dried shrimps is one of Indonesia?s natural resources which easily obtained and
assumed to contain high calcium. This research aims to know the calcium level in
Macrobrachium sp. and the effects of preparation (oven and non oven) and isolation
(dilution, acid digestion, and ashing) methods in calcium level measurement by AAS
and ISE. Results showed that the highest calcium level was obtained by acid
digestion isolation which are 7,749 ppm (oven) and 8,853 ppm (non oven). There
were calcium level differences between preparation methods, and among isolation
methods. Preparation methods have strong correlation with calcium level
measurement. (r2=0.878, p<0.05), Dried shrimps is one of Indonesia?s natural resources which easily obtained and
assumed to contain high calcium. This research aims to know the calcium level in
Macrobrachium sp. and the effects of preparation (oven and non oven) and isolation
(dilution, acid digestion, and ashing) methods in calcium level measurement by AAS
and ISE. Results showed that the highest calcium level was obtained by acid
digestion isolation which are 7,749 ppm (oven) and 8,853 ppm (non oven). There
were calcium level differences between preparation methods, and among isolation
methods. Preparation methods have strong correlation with calcium level
measurement. (r2=0.878, p<0.05)]
