Pengaruh Berbagai Material Alat Masak Dapur Berbahan Logam terhadap Unsur Kontaminan Terlepas pada Masakan dan Potensi Bahaya Bagi Kesehatan Tubuh Manusia

Febriza, Faris (2019) Pengaruh Berbagai Material Alat Masak Dapur Berbahan Logam terhadap Unsur Kontaminan Terlepas pada Masakan dan Potensi Bahaya Bagi Kesehatan Tubuh Manusia. S1 thesis, Universitas Kristen Indonesia.

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Abstract

Tujuan Penelitian: Mengetahui besarnya kontaminasi logam yang terlepas pada alat masak dapur serta potensi bahaya kesehatan bagi tubuh manusia Metode Penelitian: Penelitian di laboratorium menggunakan motode XRF untuk mengetahui komposisi logam penyusun pada alat masak alumunium, stainless steel, stainless steel berlapis titanium dan teflon. Selanjutnya hasil dari XRF digunakan sebagai acuan penentuan logam yang berpotensi terlepas menjadi kontaminan yang akan diperiksa menggunakan ICP-OES. Pemeriksaan kadar logam yang terlepas diperiksa menggunakan ICP-OES dengan empat sampel 250 ml air aqua gallon ditambahkan 3 gr bikarbonat bubuk lalu dipanaskan keempat sample pada masing-masing material alat masak hingga mendidih. Hasil Penelitian: Alat masak dapur yang paling sedikit melepaskan kontaminannya adalah Stainless Steel. Selanjutnya, konsentrasi logam penyusun alat masak tidak selalu berbanding lurus dengan besarnya kontaminan logam yang dilepaskan. Saran: Diharapkan dengan adanya penelitian ini masyarakat dapat memilih material alat masak yang lebih sedikit melepaskan kontaminan logam. Kata Kunci : ICP-OES, Kontaminan, XRF. / Research puposes: Knowing the amount of metal contamination that released from the kitchen cooking utensils and its potential risk to the human body Methods: The research was conducted in the laboratory using the XRF method to determine the composition of the constituent metal in the aluminum cookware, titanium-coated stainless steel, and teflon. Then the results of the XRF used as a reference in determining potentially detached metals that able to become the contaminants to be examined using ICP-OES. The examination of the released metal content using ICP-OES with 4 samples of 250 ml gallon water added by 3 grams of powdered bicarbonate, then the four samples were heated in each cookware until the samples reach boiling point. Results: Out of the 4 samples that being studied, the kitchen cookware that released the contaminants was stainless steel. Furthermore, the concentration of constituent cookware is not always directly proportional to the amount of metal contaminants that being released. Suggestion: It is expected that with this research the public can choose the kitchen cooking utensils that release less metal contaminants. keywords : ICP-OES, Contaminant, XRF

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