DETERMINATION OF RICE CALCULATIONS TERI RICE (Stolephorus sp)

AND VALIADSI TEST METHODS ON COMPLEXOMETRY TITRATIONS

JULIANA HUSNA
132114051

ABSTRACT

Anchovy is one of the best sources of calcium to prevent bone loss. Anchovy
is a type of fish that live clustered up to thousands of tails. Anchovy rice contains
protein, minerals, vitamins, calcium and other nutrients that are very useful for health
and intelligence. The purpose of this study is to know the effect of heating on the
anchovy and to know the levels of calcium contained in the anchovy.

In this study, anchovy is analyzed from the market of lemonade. Medan

Sandpaper. Calcium examination is done qualitatively and quantitatively. Qualitative
analysis was performed by using dilute sulfuric acid, ethanol and, ammonium oxalate
reagents. Quantitative analysis was done by titration of complexometry by using
EDTA dysrhythm as pentiter and kalkon mix as indicator at pH 13.

The results of this study indicate that heating does not affect the calcium
levels in the anchovy. While the result of the analysis in obtaining the calcium
content that tarkandung in anchovy is 1950,19 ± 20,455 mg / 100g. And the results of
the calcium content of the anchovy at the heating time of 16, 17, 18, 19, 20 and 21
hours in the calcium content obtained respectively 1983,96 mg / 100g, 1943,88mg /
100g, 1948,80mg / 100g, 1923,84 mg / 100g, 1947,80 mg / 100g, 1951,89 mg / 100g.

Keywords: anchovy, calcium, complexometri