Open AccessDETERMINASI KADAR LOGAM TIMBAL (Pb) DALAM MAKANAN KALENG MENGGUNAKAN DESTRUKSI BASAH DAN DESTRUKSI KERING
Author(s) -
Diana Candra Dewi
Publication year - 2013
Publication title -
alchemy
Language(s) - English
Resource type - Journals
eISSN - 2460-6871
pISSN - 2086-1710
DOI - 10.18860/al.v0i0.2299
Subject(s) - ashing , chemistry , analytical chemistry (journal) , nuclear chemistry , detection limit , zoology , environmental chemistry , chromatography , physics , quantum mechanics , biology
Lead (Pb) is pollutant found in canned foods. It is derived from the soldering between the can and the lid. This study aims to find out the analytical performance of standar curves , the better method between dry ashing dan wet ashing, the best oxidant solution in wet ashing ang determine lead in canned sausage and canned lychee.This research including : Performance determination of the standard addition curve analysis includes linearity, limits of detection and limits of quantitation, sensitivity, accuracy and precision, sample destruction using dry ash 500 o C and wet destruction with a variety of oxidizing subtrace such as HNO 3 p.a; HNO 3 p.a, H 2 SO 4 p.a (3:1), and HNO 3 p.a, H 2 SO 4 p.a, H 2 O 2 p.a (6:2:1), and determine the concentration of lead in canned sausage and canned lychee The results of this research of the standard curve analysis of lead (Pb) are r =0,9999, LOD 0,028 ppm, LOQ 0,0933 ppm, and sensitivity of 0,00757 the average accuracy of 98%, and precision 2,74%. Wet ashing is more stabil than dry ashing. The best oxidizing substance of canned sausage comes from HNO 3 , H 2 SO 4 and H 2 O 2 (6:2:1) and lead was found 0,64 ppm whilebest oxidizing substance of canned lychee comes from HNO 3 , H 2 SO 4 (3:1) and lead was found 0,72 ppm.