DETERMINATION OF POTASSIUM, CALCIUM, AND SODIUM LEVEL IN FRESH AND BOILED CHIVES (Allium schoenoprasum L.) LEAVES BY ATOMIC ABSORPTION SPECTROPHOTOMETRY
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Keywords

Fresh chives
Steamed
Potassium
Calcium
Sodium
Atomic Absorption Specrophotometry

How to Cite

Iksen, I., Haro, G., & Masfria, M. (2019). DETERMINATION OF POTASSIUM, CALCIUM, AND SODIUM LEVEL IN FRESH AND BOILED CHIVES (Allium schoenoprasum L.) LEAVES BY ATOMIC ABSORPTION SPECTROPHOTOMETRY. Journal of Pharmaceutical And Sciences, 2(2), 24-28. https://doi.org/10.36490/journal-jps.com.v2i2.22
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Abstract

Chives (Allium schoenoprasum L.) is a long-lived plant that is very easy to grow. This plant is known as the vegetable of the Liliaceae family. Traditionally, chives are used as anti-hypertension and anti lithogenesis drugs. This study aims to determine the differences and compare the amount of potassium, calcium, and sodium in fresh and boiled chives. The method chosen in this study was atomic absorption spectrophotometry and performed at a wavelength of 766.5 nm, 422.7 nm, dan 589.0 nm. The results showed the level of potassium in chives is (321.1147± 0.9891) mg/100 g and the boiled chives for (169.2157± 1.9352) mg/100 g. Levels of calcium in fresh chives (47.4054± 0.7960) mg/100 g and boiled chives for (43.8424± 0.1995) mg/100 g. Levels of sodium in fresh chives (10.0729± 0.0619) mg/100 g and boiled chives for (4.2025± 0.0564) mg/100 g. The Chives decreasing percentage after boiled for potassium is 47.30%, 7.52 % for calcium, and 58.28% for sodium. Statistically different test average content of potassium, calcium, and sodium between fresh chives and boiled using the F distribution, concluded that the content of potassium, calcium, and sodium in fresh chive significantly higher than boiled chives.

https://doi.org/10.36490/journal-jps.com.v2i2.22
PDF (Bahasa Indonesia)

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