Comparative analysis of calcium content in milkfish by varying of wet and dry conditions using AAS instrumentation

Abstract

Basic study to determine some metal and metalloid elements using atomic absorption spectrometry (AAS) instrument has been widely applied based on the absorption of radiation by free atoms. Thus in this study, we applied a basic analysis of AAS to determine calcium (Ca) levels by varying wet and dry milkfish (Chanos chanos) in order to observe high Ca content categorized for healthy food. The preparation of milkfish to determine Ca content has been done by varying the condition of wet and dry meat. First, it is washed, crushed, dried, and extracted then filtered to get the filtrate from milkfish. It was analyzed based on qualitative shows that the [(NH₄)₂CO₃] and [(NH₄)₂C₂O₄] reagents have reacted with the Ca element to form precipitates as CaC₂O₃ and CaC₂O₄. Furthermore, quantitative data using the AAS instrument to observe the Ca content of wet and dry meat shows that the analysis of wet milkfish data shows that Ca content is an average of 0.0152 mg.g^-1, whereas in dry milk conditions it shows an increase in Ca level of 0.0192 mg.g^-1. This research has provided an overview of dietary requirements for the determination of Ca content in milkfish under dried meat which is very suitable for developing healthy food.