Arsenic contamination survey in white rice in Aceh

Aceh Nutrition Journal

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Field Value
 
Title Arsenic contamination survey in white rice in Aceh
 
Creator Hanum, Farida
Sudiarto, Dwi
Zakiah, Noni
Safwan, Safwan
Al Rahmad, Agus Hendra
 
Subject Kesehatan; Gizi; Teknologi Pangan
Arsenic contamination; arsenic test kit; household; stalls; white rice
 
Description White rice as the major staple food for Indonesian people has the opportunity to be contaminated with chemical hazards. Research in USA shows that arsenic is contained in rice. The arsenic emissions of 75% are estimated to originate from the mining, fertilizers and pesticides. This study aims to determine qualitatively arsenic contamination of white rice consumed by Acehnese people and how to cook it. A total of 30 white rice samples were obtained with purposive technique from the Aceh Health Polytechnic employees who brought breakfast. The the consideration that they come from various regions in Aceh. Arsenic analysis contamination in samples was carried out using arsenic test kit. Data collected is in the form of interviews about white rice cooking techniques and the analysis of arsenic contamination. The results showed that white rice consumed by the employees was safe from arsenic and that the rice cooking technique on a household is feasible. Besides that the arsenic test was also carried out on white rice sold in stalls, the results were positive. This indicates that white rice is consumed by people in Aceh, there are those which are contaminated with arsenic. This study provides evidence that the contamination is still present in rice which has been processed into rice cooked.  Keywords:   ABSTRAKNasi putih sebagai salah satu sumber makanan pokok di Indonesia memiliki peluang tercemar bahan kimia yang sangat berbahaya. Penelitian di USA menunjukkan bahwa arsen terkandung di dalam beras, 75% emisi arsen diperkirakan berasal dari aktivitas penambangan, pemupukan dan pestisida. Penelitian ini bertujuan untuk mengetahui cemaran arsen secara kualitatif pada nasi putih di Aceh dan bagaimana teknik memasaknya. Penelitian ini merupakan survey deskriptif berbasis laboratorium. Populasi adalah seluruh pegawai Poltekkes Kemenkes Aceh. Sebanyak 30 sampel nasi putih dicuplik secara purposif dari 30 orang pegawai yang membawa bekal sarapannya. Pertimbangan bahwa mereka berasal dari berbagai daerah di Aceh. Analisis arsen menggunakan arsen test kit. Data primer dikumpulkan dari hasil wawancara tentang teknik memasak nasi putih dan hasil analisis arsen pada nasi putih. Hasil penelitian menunjukkan bahwa nasi putih yang dikonsumsi oleh pegawai Poltekkes Kemenkes Aceh aman dari cemaran arsen. Hasil ini menegaskan bahwa teknik memasak nasi pada skala rumah tangga dapat menghasilkan nasi putih yang bebas dari cemaran kimia arsen. Analisis arsen juga dilakukan pada nasi putih yang dijual di warung sebagai pembanding, hasilnya positif. Ini menunjukkan bahwa nasi putih yang dikonsumsi oleh masyarakat Aceh, ada yang tercemar arsen. Penelitian ini membuktikan bahwa cemaran arsen masih ada pada beras yang telah diolah menjadi nasi.
 
Publisher Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh
 
Contributor
 
Date 2019-12-19
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
survey and experimental
 
Format application/pdf
 
Identifier http://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/177
10.30867/action.v4i2.177
 
Source AcTion: Aceh Nutrition Journal; Vol 4, No 2 (2019): AcTion Vol 4 No 2 Tahun 2019; 128-133
2548-5741
2527-3310
10.30867/action.v4i2
 
Language eng
 
Relation http://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/177/107
http://ejournal.poltekkesaceh.ac.id/index.php/an/article/downloadSuppFile/177/28
http://ejournal.poltekkesaceh.ac.id/index.php/an/article/downloadSuppFile/177/29
http://ejournal.poltekkesaceh.ac.id/index.php/an/article/downloadSuppFile/177/30
http://ejournal.poltekkesaceh.ac.id/index.php/an/article/downloadSuppFile/177/31
 
Rights Copyright (c) 2019 AcTion: Aceh Nutrition Journal
http://creativecommons.org/licenses/by-sa/4.0
 

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