Kajian Kandungan Kalium Dan Natrium Dalam Daging Sapi Dan Daging Kambing Secara Spektrofotometri Serapan Atom
| Main Author: | Citra Zulianda, Sari |
|---|---|
| Other Authors: | Batubara, Maralaut, Muchlisyam |
| Format: | Student Papers |
| Bahasa: | ind |
| Subjects: | |
| Online Access: |
http://repository.usu.ac.id/handle/123456789/17839 |
Daftar Isi:
- Beef and mutton is a source of protein needed by the body. But today, many people are afraid to eat beef and mutton, because many people think that they can raise blood pressure. Blood pressure can increase because the imbalance content of potassium and sodium. This research was conducted based on the information content of potassium and sodium in beef and mutton Determination of potassium and sodium contained in meat and mutton using Atomic Absorption Spectrophotometric, which was measured at wavelength 769.9 nm and 589.6 nm. The average of pottasium using = 5 % in beef is 187 3,94 mg/100g and in muton 121,3 2,32 mg/100 g. While the average of sodium content using = 5 % in beef 70,2 0,52 mg/100g and in mutton 85,6 0,53 mg/100 g. Statistically, the test on difference mean of the the potassium and sodium between beef and mutton by using the t distribution, concluded that the potassium content in beef is higher than mutton, and higher sodium content of mutton than beef.
- 071524009