Comparison of Iron (Fe), Calcium (Ca) and Magnesium (Mg) Qualitative Test on Yellow and Black Raisins Nutrition-Rich Snacks as Alternative Blood Enhancement

Ratnasari Dewi, Hendra Stevani, Nurisyah Asyhari, Tajuddin Abdullah, Djuniasti Karim, Mulyadi Mulyadi

Abstract


Lack of blood or iron deficiency or better known as anemia, which is in the blood there is a condition where the hemoglobin level in the blood is lower than normal. The aims of this study was to compare Fe levels, Calcium levels and the presence of magnesium in raisins. Qualitative examination of the presence of magnesium content in yellow currants and black currants by means of drying through a furnace until ash is formed and followed by the addition of 2 N nitric acid. Furthermore, several reagents such as dilute HCl, NaOH and Na2S are added. The formation of a white precipitate indicated that the raisin sample contained magnesium and was examined quantitatively by the AAS (Atomic Absorption Spectrometry) method. In the qualitative test of yellow currants and black currants, positive results were obtained containing Magnesium (Mg). Quantitative research uses the AAS (atomic absorption spectrophotometry) method, which is a quantitative elemental analysis method whose measurement is based on the absorption of light with a certain wavelength by metal atoms in a free state. Determination of Fe content in yellow currants obtained values of 17.620 μg/g, Ca as much as 106.200 μg/g and in black currants obtained Fe values of 17.590 μg/g and Ca as much as 288.750 μg/g. Based on the value obtained, the average Fe requirement in humans is around 1-2 grams per day by making daily snacks, both yellow currants and black currants, which can meet the needs of iron and calcium in the body. Besides being recommended to consume yellow or black raisins, it is also highly recommended to take sources of iron and calcium from milk and dairy products as well as foods from other calcium sources, for maximum results.

Keywords: AAS, Fe, calcium, raisins, anemia


Full Text:

PDF

References


Citrakesumasari. (2012). Nutritional Anemia Problems and Its Prevention. Kaliaka :

Damayanti ET, Kurniawati P, 2017, Comparison of Vitamin C Determination Methods in Packaged Drinks Using UV-Vis Spectrophotometer and Iodimetry Methods, https://diploma.chemistry.uii.ac.id/wp-content/uploads/2018/03/ Proceedings -SNKP-UM-2017-Puji-Kurniawati-2.pdf

Fajariani D, Gunadi A., Wahyukundari M. A., 2017, Antibacterial Power of raisins Infusion (Vitis vinifera L.) Concentration of 100%, 50% and 25% Against Streptococcus mutans. https://jurnal.unej.ac.id/index.php/JPK/article/download/5778/4288 https://m.brilio.net/brilicious/kuliner-kesehatan/10-food-high-calorie-to-gain-weight-child-190314t.html, accessed January 15, 2020).

Indriana, R. (2017). The Relationship of Adequacy Levels of Fe, Vitamin B9, AND Vitamin B12 with Hemoglobin Levels in 11-Year-Old Children at Public Elementary School 02 Pedurungan Kidul Semarang. Journal of Chemical Information and Modeling, 53(9), 1689–1699. https://doi.org/10.1017/CBO9781107415324.004 accessed March 25, 2020

Jamaludin Al Anshori, S.Si.,2018, Teaching materials, atomic absorption spectrometry, Staff of the Chemistry Laboratory of Natural and Environmental Materials, Department of Chemistry, Faculty of Mathematics and Natural Sciences, Padjadjaran University

Listiana A., 2016, Analysis of Factors Associated with the Incidence of Iron Nutrient Anemia in Young Women at SMKN 1 Terbanggi Besar, Central Lampung. Journal of Health, VII, 455–469. accessed 27 March 2020

Muliani S., 2018, Knowledge of Young Women About the Benefits of Fe Tablets at SMK Tunas Husada Kendari, http://repository.poltekkes-kdi.ac.id/628/1/pdf.

Nadira Deanda Putri, Yosef Purwoko, 2018, The effect of giving raisins (Vitis vitifera L.) to VO2 max in young students from the medical faculty of the University of Dipenegoro. JKD, vol. 7, No. May 2, 2018 : 875 –

Nanik Suhartatik , Diyah Ayu Eka Patmasari, Yustina Wuri Wulandari, Akhmad Mustofa, Sri Handayani , 2020 .The Effect of Nutrition Education on Students’ Consumption Behavior at Universitas Slamet Riyadi Surakarta. Indonesian Journal of Agricultural Research Vol. 03, No. 01, 2020 | 1 – 9.

Pardede, T. R., Muftri D. S., 2012, Determination of Sodium and Magnesium Levels in Watermelon (Citrullus vulgaris, Schard) Yellow and Red Flesh by Atomic Absorption Spectrophotometry. Thesis, Fak. USU Pharmacy, Medan.

Putri, AV., Sri Tj., and Ame S. 2018. “Differences in Saliva pH After Consumption of Thompson Seedless Raisin Raisins” in the Journal of Dentistry Unpad, Faculty of Dentistry, University of Padjadjaran, 30 (2) : 133 – 137

Rachmiaty R., 2009, Overview of Calcium Sources of Food Intake and Associated Factors in Adolescent Athletes in Swimming at the South Jakarta Area Swimming Club in 2009, http://lib.ui.ac.id/file?file=digital/ 124544-S-5745-Overview%20intake-HA.pdf

Rosyada F. A., Nurmilasari H, Kalamilah M, Bokis (Processed Raisins): Solutions to Reduce Malnutrition in Toddlers in Central Java, Faculty of Mathematics and Natural Sciences, Sebelas Maret University, https://doi.org/1 December 2013 Yogyakarta..

Wulandari, S. 2017. “Effectiveness of Fe Tablet Consumption During Menstruation on Hemoglobin Increase in D-III Midwifery Students at Pasir Pengaraian University” in the Journal of Martenity and Neonatal, 18.




DOI: https://doi.org/10.32382/uh.v3i1.2500

Refbacks

  • There are currently no refbacks.