| dc.contributor |
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| dc.contributor |
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| dc.creator |
zulfaida, ulfah |
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| dc.creator |
Arumsari, Anggi |
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| dc.creator |
Nugraha, Rully |
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| dc.date |
2016-02-19 |
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| dc.identifier |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/3040 |
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| dc.description |
Fluoride may be found in both food and beverage, one of them is tea. Tea is extremely rich in mineral, especially fluoride, since tea leaves are able to absorb soil fluoride ions and these ions are accumulated on the leaves. The fluoride in tea is useful for prevent dental caries at a certain concentration, however tea has negative impact, if it is consumed in long period of time and therefore leads to dental and bone fluoresces. The study is aimed to detect or measure fluoride found in tea steeping sample which is frequently consumed by people. The assay of fluoride ion was made by using visible ray spectrophotometer in lengthware of 587 nm using sodium 2- (para-sulfophenylazo)-1, 8-dihidroxy-3,6-naphthalene disulfonate (SPANDS)-zirconile acid reagent. This method is optimized by seeking for stability of color absorption at minute of 5 after reagent has been added. The validation of detection limit is 0,0353 ppm, quantization limit is 0,1177 ppm, and variation coefficient 2,85%. The contents of fluoride ion sample in tea steeping under measurement are varied from 26,45-0,145 ppm. The study suggests two tea steeping samples whose contents are on the range of requirements insered by WHO Fluoride & Oral Health 1994 in tea steeping should not be more than 8,6ppm.Fluoride may be found in both food and beverage, one of them is tea. Tea is extremely rich in mineral, especially fluoride, since tea leaves are able to absorb soil fluoride ions and these ions are accumulated on the leaves. The fluoride in tea is useful for prevent dental caries at a certain concentration, however tea has negative impact, if it is consumed in long period of time and therefore leads to dental and bone fluoresces. The study is aimed to detect or measure fluoride found in tea steeping sample which is frequently consumed by people. The assay of fluoride ion was made by using visible ray spectrophotometer in lengthware of 587 nm using sodium 2- (para-sulfophenylazo)-1, 8-dihidroxy-3,6-naphthalene disulfonate (SPANDS)-zirconile acid reagent. This method is optimized by seeking for stability of color absorption at minute of 5 after reagent has been added. The validation of detection limit is 0,0353 ppm, quantization limit is 0,1177 ppm, and variation coefficient 2,85%. The contents of fluoride ion sample in tea steeping under measurement are varied from 26,45-0,145 ppm. The study suggests two tea steeping samples whose contents are on the range of requirements insered by WHO Fluoride & Oral Health 1994 in tea steeping should not be more than 8,6 ppm. |
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| dc.description |
Fluorida dapat terkandung dalam makanan dan minuman salah satunya adalah dari teh. Teh sangat kaya akan mineral terutama fluorida karena daun teh dapat menyerap ion fluorida dari tanah dan menumpuk di bagian daunnya, fluorida di dalam teh bermanfaat untuk pencegahan karies gigi dengan konsentrasi tertentu, tetapi teh juga dapat memiliki dampak negatif jika dikonsumsi berlebihan dalam jangka panjang dapat menimbulkan penyakit fluorosis gigi dan fluorosis tulang. Penelitian ini bertujuan untuk mengetahui atau mengukur kadar fluorida yang terdapat dalam sampel seduhan teh yang sering dikonsumsi oleh masyarakat. Pengukuran kadar ion fluorida dilakukan menggunakan spektrofotometri sinar tampak pada panjang gelombang 587 nm menggunakan pereaksi sodium 2-(para-sulfophenylazo)-1,8-dihidroxy-3,6-napthalene disulfonate (SPANDS)-asam zirkonil. Metode ini dioptimasi dengan cara mencari kestabilan serapan warna yaitu menit ke-5 setelah penambahan pereaksi. Hasil validasi dari batas deteksi yaitu sebesar 0,0353 ppm, batas kuantitasi yaitu sebesar 0,1177 ppm, dan koefesien variasi yaitu sebesar 2,85%. Hasil pengukuran sampel kadar ion fluorida pada seduhan teh bervariasi antara 26,45-0,145 ppm. Penelitian menunjukkan ada dua sampel seduhan teh yang kadarnya berada di atas rentang persyaratan yang telah dicantumkan oleh WHO Fluoride & Oral Health tahun 2004 pada seduhan teh tidak boleh lebih dari 8,6 ppm. |
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| dc.format |
application/pdf |
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| dc.language |
ind |
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| dc.publisher |
Universitas Islam Bandung |
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| dc.relation |
http://karyailmiah.unisba.ac.id/index.php/farmasi/article/view/3040/pdf |
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| dc.source |
Prosiding Farmasi; Vol 2, No 1, Prosiding Farmasi (Februari, 2016); 15-22 |
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| dc.source |
Prosiding Farmasi; Vol 2, No 1, Prosiding Farmasi (Februari, 2016); 15-22 |
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| dc.source |
2460-6472 |
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| dc.subject |
Proceedings of Pharmacy |
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| dc.subject |
tea steeping (Camellia sinensis), fluoride ion, SPANDS-zirconile acid, visible ray spectrophotometer |
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| dc.subject |
Farmasi |
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| dc.subject |
seduhan teh (Camellia sinensis), ion fluorida, SPANDS-asam zirkonil, spektrofotometri sinar tampak |
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| dc.title |
Analysis of Fluoride degree In steepings tea Sample (Camellia Sinensis) Using Visible Ray Spectrophotometer method. |
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| dc.title |
Analisis Kadar Fluorida Dalam Sampel Seduhan Teh (Camellia Sinensis) Menggukan Metode Spektrofotometri Sinar Tampak |
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| dc.type |
info:eu-repo/semantics/article |
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| dc.type |
info:eu-repo/semantics/publishedVersion |
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| dc.type |
Peer-reviewed Article |
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| dc.type |
Quantitative |
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| dc.type |
kualitatif |
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