DETERMINATION OF POTASSIUM, CALCIUM AND IRON CONTENT IN FRESH AND BOILED SURAT BAMBOO SPROUTS (Gigantochloa pseudoarundinacea Steud.) USING ATOMIC ABSORPTION SPECTROPHOTOMETRY

Didi Nurhadi Illian

Abstract


Background: Bamboo sprouts are generally used by Indonesian people as a vegetable with pretty good nutritional value; every 100 grams of bamboo sprouts contain 27 kcal of energy; 2.6 grams of protein; 0.3 grams of fat; 5.2 grams of carbohydrates; 13 mgs of calcium; 59 mgs of phosphor; 0.5 mgs of iron; 0.15 mgs of vitamin B1 and 4 mgs of vitamin C. Bamboo sprouts are rich in fiber, which can lower blood cholesterol level. In addition, bamboo sprouts is a good source of potassium. Adequate potassium intake can lower blood pressure, therefore reducing the risk of cardiovascular disease.

Purpose: To determine the differences in the content of potassium, calcium and iron in fresh and boiled bamboo sprouts.

Methods: This research is processing by using dry destruction method, then the quantitative analysis of potassium, calcium and iron were done using atomic absorption spectrophotometry (AAS) at the wavelength of 766.5 nm for potassium; 422.7 nm for calcium and 248.3 nm for iron.

Results: The results showed that the level of potassium content in fresh bamboo sprouts was (43.2992 ± 0.7995) mg/100 g and in boiled bamboo sprouts was (22.1748 ± 0.1015) mg/100 g. The calcium content in fresh bamboo sprouts was (9.0272 ± 0.2882) mg/100 g and in boiled bamboo sprouts was (6.2007 ± 0.0107) mg/100 g. The iron content in fresh bamboo sprouts was (0.7653 ± 0.0029) mg/100 g and in boiled bamboo sprouts was (0.5076 ± 0.0157) mg/100 g. The percentage of mineral content decrease after the boiling process were 48.78%; 31.31% and 33.67% for potassium, calcium and iron respectively.

Conclusion: Statistically, the average difference test of potassium, calcium and iron content between fresh and boiled bamboo sprouts using the F distribution concluded that the content of potassium, calcium and iron in fresh bamboo sprouts were significantly higher than in boiled bamboo sprouts.

 

Keywords: Fresh Bamboo Sprouts, Boiled, Surat Bamboo, Potassium, Calcium, Iron, Atomic Absorption Spectrophotometry.


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