Open AccessDETERMINATION OF PHOSPHORUS CONTENT IN GREEN OKRA (Abelmoschus esculentus (L.) Moench) USING VISIBLE SPECTROPHOTOMETRY
Author(s) -
Muharni Saputri,
Muhammad Gunawan,
Maizatun Maghfirah
Publication year - 2019
Publication title -
journal of pharmaceutical and sciences
Language(s) - English
Resource type - Journals
ISSN - 2656-3088
DOI - 10.36490/journal-jps.com.v1i1.6
Subject(s) - abelmoschus , spectrophotometry , phosphorus , ascorbic acid , chemistry , reagent , sulfuric acid , potassium , food science , chromatography , agronomy , inorganic chemistry , organic chemistry , biology
Green Okra is one vegetable that contains minerals is quite high. One such mineral is phosphorus, which is an essential mineral needed for growth and repair of cells in the body. This study aims to determine the levels of phosphorus in raw green okra, steamed, and stew as commonly consumed by people. The research method using wet digestion analysis and measurement with visible spectrophotometry with the addition of phosphorus reagent color developer which is a mixture ammonium molibdat 4%, ascorbic acid 0.1 N, antimonil potassium tartrate, and 5N sulfuric acid produces a blue color and is measured at a wavelength of 722, 50 nm with the working time in the 30th minute to the 38th minute. Levels of phosphorus obtained from raw green okra 62.115 mg / 100 g, steamer 60.130 mg / 100 g,