Determination Of Potassium, Calcium, Sodium And Magnesium Content In Starfruit Bilimbi L.) By Spectrophotometry Atoms

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Introduction

Starfruit wuluh, a type of fruit known for its sour taste and small seeds, is a rich source of essential minerals such as potassium, calcium, sodium, and magnesium. In Indonesia, starfruit is commonly used as a spice in various vegetable dishes and can be processed into fruit or sweets. This study aims to determine the levels of these minerals in fresh starfruit and after boiling, as well as to measure the percentage of decreased mineral levels after the boiling process.

Methodology

The analysis process involves drying starfruit samples dryly and then measuring the levels of potassium, calcium, sodium, and magnesium using the atomic absorption spectrophotometry method (AAS). This method allows for accurate measurement of mineral content without being influenced by the presence of other minerals, even in small amounts. Measurements are made at specific wavelengths: potassium (766.5 nm), calcium (422.7 nm), sodium (589.0 nm), and magnesium (285.2 nm).

Results

The results of the study showed that the potassium content in fresh starfruit was 97,950.4 mg/100 g, whereas in the starfruit boiled, the potassium level dropped to 67,800.8 mg/100 g. This represents a decrease of 30.78% in potassium levels after boiling. Calcium levels in fresh starfruit were recorded at 2,658.9 mg/100 g, and after boiling, the calcium level decreased to 1,543.4 mg/100 g, with a percentage of decreased reaching 41.95%. For sodium, the content in fresh starfruit was 17,618.4 mg/100 g, whereas after being boiled down to 4,618.3 mg/100 g, recorded a significant decrease of 73.78%. Magnesium levels, on the other hand, only slightly reduced from 7,721.8 mg/100 g to 7.352 mg/100 g, with a decrease of 4.78%.

Statistical Analysis

Using the F distribution, it can be concluded that potassium, calcium, sodium, and magnesium levels in fresh starfruit are significantly higher than the boiled starfruit. This finding shows that the boiling process can cause loss of important minerals in starfruit, especially for sodium that experienced the most drastic decline. This is a special concern for people who rely on starfruit wuluh as a source of minerals in a daily diet.

Discussion

The results of this study highlight the importance of processing methods on the nutritional value of starfruit. The boiling process can lead to a significant loss of essential minerals, particularly sodium. This knowledge is useful for the community in choosing the right processing method to maintain the nutritional content of this fruit. In the future, further research needs to be carried out to explore the effect of other processing methods on mineral content in starfruit wuluh and potential benefits for health.

Conclusion

In conclusion, this study demonstrates the importance of determining the levels of essential minerals in starfruit and the impact of processing methods on their content. The results of this study provide valuable information for the community in choosing the right processing method to maintain the nutritional content of this fruit. Further research is needed to explore the effect of other processing methods on mineral content in starfruit wuluh and potential benefits for health.

Recommendations

Based on the findings of this study, the following recommendations are made:

  • Further research should be carried out to explore the effect of other processing methods on mineral content in starfruit wuluh.
  • The community should be aware of the importance of choosing the right processing method to maintain the nutritional content of this fruit.
  • People who rely on starfruit wuluh as a source of minerals in a daily diet should be concerned about the loss of essential minerals due to the boiling process.

Limitations

This study has several limitations, including:

  • The study only focused on the levels of potassium, calcium, sodium, and magnesium in starfruit.
  • The study only used the atomic absorption spectrophotometry method (AAS) to measure the levels of these minerals.
  • The study only analyzed the effect of boiling on the levels of these minerals.

Future Directions

Future research should focus on exploring the effect of other processing methods on mineral content in starfruit wuluh and potential benefits for health. Additionally, further studies should be carried out to determine the levels of other essential minerals in starfruit and the impact of processing methods on their content.

Conclusion

In conclusion, this study demonstrates the importance of determining the levels of essential minerals in starfruit and the impact of processing methods on their content. The results of this study provide valuable information for the community in choosing the right processing method to maintain the nutritional content of this fruit. Further research is needed to explore the effect of other processing methods on mineral content in starfruit wuluh and potential benefits for health.

Q: What is the purpose of determining the levels of potassium, calcium, sodium, and magnesium in starfruit?

A: The purpose of determining the levels of these essential minerals in starfruit is to understand the nutritional value of this fruit and the impact of processing methods on their content. This knowledge is useful for the community in choosing the right processing method to maintain the nutritional content of this fruit.

Q: What is the atomic absorption spectrophotometry method (AAS) and how is it used to measure the levels of potassium, calcium, sodium, and magnesium in starfruit?

A: The atomic absorption spectrophotometry method (AAS) is a technique used to measure the levels of specific elements in a sample. In this study, AAS was used to measure the levels of potassium, calcium, sodium, and magnesium in starfruit. The method involves drying the starfruit samples dryly and then measuring the levels of these minerals at specific wavelengths.

Q: What were the results of the study on the levels of potassium, calcium, sodium, and magnesium in starfruit?

A: The results of the study showed that the potassium content in fresh starfruit was 97,950.4 mg/100 g, whereas in the starfruit boiled, the potassium level dropped to 67,800.8 mg/100 g. This represents a decrease of 30.78% in potassium levels after boiling. Calcium levels in fresh starfruit were recorded at 2,658.9 mg/100 g, and after boiling, the calcium level decreased to 1,543.4 mg/100 g, with a percentage of decreased reaching 41.95%. For sodium, the content in fresh starfruit was 17,618.4 mg/100 g, whereas after being boiled down to 4,618.3 mg/100 g, recorded a significant decrease of 73.78%. Magnesium levels, on the other hand, only slightly reduced from 7,721.8 mg/100 g to 7.352 mg/100 g, with a decrease of 4.78%.

Q: What is the significance of the study's findings on the levels of potassium, calcium, sodium, and magnesium in starfruit?

A: The study's findings highlight the importance of processing methods on the nutritional value of starfruit. The boiling process can lead to a significant loss of essential minerals, particularly sodium. This knowledge is useful for the community in choosing the right processing method to maintain the nutritional content of this fruit.

Q: What are the implications of the study's findings for the community?

A: The study's findings have implications for the community in choosing the right processing method to maintain the nutritional content of starfruit. People who rely on starfruit wuluh as a source of minerals in a daily diet should be concerned about the loss of essential minerals due to the boiling process.

Q: What are the limitations of the study?

A: The study has several limitations, including:

  • The study only focused on the levels of potassium, calcium, sodium, and magnesium in starfruit.
  • The study only used the atomic absorption spectrophotometry method (AAS) to measure the levels of these minerals.
  • The study only analyzed the effect of boiling on the levels of these minerals.

Q: What are the future directions for research on the levels of potassium, calcium, sodium, and magnesium in starfruit?

A: Future research should focus on exploring the effect of other processing methods on mineral content in starfruit wuluh and potential benefits for health. Additionally, further studies should be carried out to determine the levels of other essential minerals in starfruit and the impact of processing methods on their content.

Q: What are the potential benefits of this research for the community?

A: The potential benefits of this research for the community include:

  • Providing valuable information for the community in choosing the right processing method to maintain the nutritional content of starfruit.
  • Helping people who rely on starfruit wuluh as a source of minerals in a daily diet to make informed decisions about their diet.
  • Contributing to the development of new processing methods that can help maintain the nutritional content of starfruit.