Analysis of Calcium Levels in Maman and Fermented Maman (Cleome gynandra L)

Authors

  • Fathul Jannah Poltekkes Kemenkes Riau
  • Syafrisar Meri Agritubella Poltekkes Kemenkes Riau
  • Ira Oktaviani RZ Poltekkes Kemenkes Riau
  • Rahimatul Uthia Poltekkes Kemenkes Riau

Keywords:

Calcium, Cleome gynandra L, Fermented Maman

Abstract

Calcium is an important micronutrient that helps prevent stunting. It plays a crucial role in bone growth. Maman (Cleome gynandra L.) is a local plant that grows in the Riau province and is used by local people as a fermented food. To utilize this local plant, it is necessary to analyze its nutrients, including calcium levels. Calcium analysis was carried out using a quantitative descriptive method with an atomic absorption spectrophotometer. Validation of the atomic absorption spectrophotometry method yielded a correlation coefficient (r) of 0.9997, with calcium levels in maman leaves and fermented maman being 3132.33 mg/g and 1976.31 mg/g, respectively.

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Published

2024-06-30

How to Cite

Jannah, F., Agritubella, S. M., RZ, I. O., & Uthia, R. (2024). Analysis of Calcium Levels in Maman and Fermented Maman (Cleome gynandra L). JOPS (Journal Of Pharmacy and Science), 7(2), 118–125. Retrieved from https://jurnal.univrab.ac.id/index.php/jops/article/view/4838