Evaluasi Dan Modifikasi Metode Kurkumin Untuk Analisis Boron Secara Spektrofotometri Melalui Distilasi Ester Borat

Risna Erni Yati Adu, Roto roto, Agus Kuncaka

Abstract


Evaluasi dan modifikasi terhadap metode kurkumin telah dilakukan untuk menetapkan suatu metode analisis boron yang lebih akurat dan presisi untuk analisis boron secara spektrofotometri dalam sampel makanan. Evaluasi dilakukan terhadap sejumlah parameter yang mempengaruhi reaksi pembentukan kompleks asam borat dan kurkumin. Komponen-komponen yang dievaluasi meliputi panjang gelombang kompleks boron-kurkumin, kestabilan warna kompleks, rasio asam oksalat /kurkumin, jenis pelarut kurkumin, serta rasio volume etanol terhadap asam borat. Kondisi optimum dari hasil evaluasi yaiitu panjang gelombang boron-kurkumin 555 nm, waktu kestabilan kompleks 20 menit, rasio asam oksalat/kurkumin 15:1, jenis pelarut etil asetat serta rasio volume etanol 5:1 terhadap massa asam borat. Metode kurkumin telah divalidasi dan memenuhi kriteria akurat dan presisi dengan nilai persen perolehan kembali berkisar 96,09-104,92% dan nilai presisi intraday dan interday pada kisaran 0,44–1,50%, serta telah digunakan untuk menentukan konten boron dalam masing-masing sampel mie A, B, dan C secara berturut-turut adalah 0,74; 1,04 dan 1,08 mg kg-1. Metode analisis boron hasil modifikasi dapat digunakan untuk menentukan konten boron dalam sampel makanan lainnya.


Keywords


kurkumin; ester borat; distilasi; spektrofotometri

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DOI: http://dx.doi.org/10.12962/j25493736.v8i1.16137

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