PENETAPAN KADAR FOSFOR PADA BUNCIS SEGAR DAN
BUNCIS REBUS (Phaseolus vulgaris L.) MENGGUNAKAN
METODE SPEKTROFOTOMETRI ULTRAVIOLET VISIBLE
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Institusion
Sekolah Tinggi Ilmu Kesehatan Nasional
Author
Shinta, Bella Paramitha
Subject
RN Pharmacy and Pharmaceutical Mathematics
Datestamp
2020-12-23 06:21:33
Abstract :
Vegetables are one source of minerals, fiber, and vitamins. Phosphorus is the second largest mineral after calcium. One of the functions of phosphorus in the body is the formation of bones and teeth. In phosphorus nature is not present in a free state, but generally in the form of phosphate compounds. This research aims to determine the phosphorus content in fresh beans and boiled beans obtained from the area Gondosuli, Tawangmangu, Karanganyar. Determination of phosphorus content is done by qualitative analysis and quantitative analysis. Qualitative analysis using ammonium molybdate solution, AgNO3, and BaCl2. Quantitative analysis using visible ultraviolet spectrophotometry with ammonium molybdate vanadate reactants in ? maksimum 370,5 nm. The results of qualitative analysis indicate that fresh beans and boiled beans positively contain phosphorus. The result of quantitative analysis obtained the average phosphorus level on fresh beans that is 74,016 mg / 100 gram with %KV equal to 0,867699% and the average phosphorus level at boiled beans is 71,026 mg / 100 gram with %KV 0, 694825%. Independent Sample T-Test statistics show that fresh beans have significantly higher phosphorus content than boiled beans with p = 0.003 (p <0.05).
Vegetables are one source of minerals, fiber, and vitamins. Phosphorus is the second largest mineral after calcium. One of the functions of phosphorus in the body is the formation of bones and teeth. In phosphorus nature is not present in a free state, but generally in the form of phosphate compounds. This research aims to determine the phosphorus content in fresh beans and boiled beans obtained from the area Gondosuli, Tawangmangu, Karanganyar. Determination of phosphorus content is done by qualitative analysis and quantitative analysis. Qualitative analysis using ammonium molybdate solution, AgNO3, and BaCl2. Quantitative analysis using visible ultraviolet spectrophotometry with ammonium molybdate vanadate reactants in ? maksimum 370,5 nm. The results of qualitative analysis indicate that fresh beans and boiled beans positively contain phosphorus. The result of quantitative analysis obtained the average phosphorus level on fresh beans that is 74,016 mg / 100 gram with %KV equal to 0,867699% and the average phosphorus level at boiled beans is 71,026 mg / 100 gram with %KV 0, 694825%. Independent Sample T-Test statistics show that fresh beans have significantly higher phosphorus content than boiled beans with p = 0.003 (p <0.05).
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