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ANALYSIS OF Zn AND Cu IN PRIMARY SCHOOL CHILDRENS

STREET FOODS WITH ATOMIC ABSORPTION
SPECTROPHOTOMETRY (AAS) METHOD

ANALISA LOGAM Zn DAN Cu PADA JAJANAN ANAK SEKOLAH
DASAR DI BANDUNG DENGAN METODE SPEKTROFOTOMETRI
SERAPAN ATOM (SSA)

Elya Hilda Handayani
1
Katharina Oginawati
2
dan Muhayatun Santoso
3
Environmental Engineering Study Program
Faculty of Civil and Environmental Engineering - Institut Teknologi Bandung Jl. Ganesha 10
1
ella_ikan@yahoo.com ,
2
katharina.oginawati@ftsl.itb.ac.id,
3
hayat@bdg.centrin.net.id

Abstract : Metal elements are needed by body for metabolic processes. For examples are Cu and Zn. These
metals present in food naturally. However, food can be contaminated by metals from the environment. Excess
consumption of metal elements can cause disease for consumers. Primary school childrens foods are one of the
problems of metal contamination that need attention. There are some sellers who put hazardous materials into
the food or the foods sanitation is neglected in food processes. Thus the analysis carried out by first doing
sampling at four primary schools in Bandung to check the concentration of Cu and Zn metals in these foods. The
number of samples taken is 6 pieces per location. From laboratory analysis using atomic absorption
spectrophotometry method the results show that Cu concentrations in all samples were below the threshold level
of metal contamination, contained in Surat Keputusan Direktur Jendral Badan Pemeriksa Obat dan Makanan
No 03725/B/SK/VII/89. The concentration of Zn is still below the threshold also.


Key words : Cu, Zn, street foods, primary school children, AAS


Abstrak : Unsur logam dibutuhkan oleh tubuh untuk proses metabolisme. Diantaranya adalah logam Cu dan Zn.
Logam-logam ini terdapat di dalam makanan secara alami. Namun, makanan dapat pula terkontaminasi oleh
logam dari lingkungan. Kelebihan mengkonsumsi unsur logam-logam ini dapat menimbulkan penyakit pada
konsumen. Jajanan anak sekolah dasar merupakan salah satu permasalahan mengenai cemaran logam yang
perlu diperhatikan. Jajanan yang sebagian besar di buat sendiri oleh pejualnya tidak semuanya memenuhi
persyaratan yang ada. Terdapat beberapa pedagang yang memasukan bahan-bahan berbahaya ke dalam
makanan ataupun pengolahan makanan yang tidak memenuhi sanitasi makanan. Maka dilakukan analisis
dengan terlebih dahulu melakukan pengambilan sampel di empat sekolah dasar yang ada di Bandung untuk
memeriksa konsentrasi logam Cu dan Zn di dalam jajanan tersebut. Jumlah sampel yang diambil adalah 6 buah
per lokasi. Dari hasil analisa laboratorium dengan menggunakan metode spektrofotometri serapan atom di
dapatkan hasil bahwa konsentrasi Cu di semua sampel berada di bawah ambang batas cemaran logam, yang
terdapat di dalam Surat Keputusan Direktur Jendral Badan Pemeriksa Obat dan Makanan No
03725/B/SK/VII/89. Begitupula dengan konsentrasi Zn yang masih berada di bawah ambang batas.


Kata Kunci : Cu, Zn, jajanan, anak SD, SSA





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INTRODUCTION

School age children is an investment because they are the future generation. The
quality of the nation in the future is determined by the quality of children today. Efforts to
improve the quality of human resources must be done early, systematic and sustainable. The
development of school-age children depends on optimal nutrition and quality of the nutrition
itself. During the growth processes, the provision of nutrition or food intake in children could
not always be implemented perfectly (Cahyadi, 2009).
Problem that often arises is that feeding does not fulfill the nutritional needs and does
not notice the food hygiene. This problem can give bad effect, such as the child's body system
disorders and can cause loss of quality of mind in the long run. Often, it escaped the attention
of adults, either due to ignorance or indifference. Currently, children consume more food that
is not feasible consumption, such as foods that is sold on the roadside. Behavior of school
children consume more street foods than meals made at home caused by the activities of
school children today are spending more time outside the home, especially in schools, than at
home.
Foods which is sold by street vendors or called street food according to the FAO the
definition is foods and beverages prepared and sold by street vendors in the streets and in
crowded places other public or eaten directly consumed without processing or further
preparation. Foods consumed by children, especially in Indonesia contain substances that are
dangerous to consume because it can cause disease. Hazardous substances are present in food
due to contamination. Contaminations in foods are caused by many things, such as improper
handling during production, storage, provision, and presentment of foods. The substance of
contaminants that can contaminate one food is heavy metal elements (Februhartanty).
Heavy metals are toxic to most living creatures, although some are needed in small
amounts. Metals can be distributed to the human body and some will be accumulated. If this
situation continues, in the long term the amount heavy metals will harm human health
(Supriyanto, 2007). Some of heavy metals are used in a variety of daily necessities and it will
pollute directly or indirectly, to the environment and if already exceed the set limit it will be
dangerous for life. Apart from water and soil contaminated with industrial waste, metal
contamination in food may also occur due to contamination during processing or preparation.
Like air pollution due to motor vehicle hit the roadside in food or snacks.
Cu and Zn are metals needed by the body (Supriyanto, 2007). Therefore, these metals
in the body are needed by human in a certain amount. However, if people consume food with
excess Cu and Zn concentrations it can cause disease. The high concentration of Cu and Zn in
foods can occur due to contamination of the environment. Foods which are sold by vendors
are generally not well prepared and clean. Most sellers have low knowledge about the safe
handling by foods, they also have less access to clean water and washing facilities and trash.
Contamination in the foods that sold by street vendors could be from raw materials, unhealthy
foods seller or maker, or equipment which are not clean, as well as time and storage
temperature is not right.

METHODOLOGY

The samples are taken from primary schools in Bandung, which have been selected to
analysis the concentration of Cu and Zn using atomic absorption spectrophotometry method.
Atomic Absorption Spectrophotometry method is a method of analysis for the determination
of metallic elements and metalloids based on the absorption of radiation by free atoms of
these elements. This AAS method can detect 67 elements, including Cu and Zn in the sample.
The advantage of this method is specific, low detection limit, from the same solution can be

Refining
Processing questionnaire
Decide sampling location
measured several different elements, concentration ranges can be determined very broad (sub
mg / L to percent), and others. (Susanto)
Before analyze using the
preparations are refining and drying (freeze dry).
using a mixer and adding water. So
are dried or the water content removed by freeze dry
flour. The purpose of refining and freeze dry
homogeneous. So the analysis can
First thing to do using AAS
dissolving process can be performed multiple times depending on the concentration of
elements in it. In this dissolving process, sample
with amount of 500 mg, then
amount of 6.5 and 1 ml and 2.5 ml
digestion to dissolve it all. After the sample
concentrations can be measured
Basic analysis using AAS technique is that by measuring the amount of absorption by
the atom analit, then the analit
obtained through comparison with the standard. In this study, the technique is used Flame
AAS, with the basic principal is how to make
Gas mixtures used in this FAAS are air
C.
The principal of this metho
absorbance from standard solutions to obtain the sample concentration. So the scale of the
AAS absorbance will be calibrated by a standard series of known concentration.
the analysis by AAS is the calibration curve. From this calibration
sample will be known. AAS calibration process is crucial because it can directly a
results of the analysis. Factor
standard AAS and AAS instruments. More research methodology can be seen in














The sampling conducted in four elementary schools located in different regions. The
location of the selected schools spread throughout the city of Bandung (
done to see the difference of metal content in these areas, because of differences i
and the neighborhood. Schools


EM 1-3
Laboratory Analysis
AAS Method
Sample Preparation
Refining Freeze Dry
Sampling
Processing questionnaire Interview with the seller
Initial Survey
Decide sampling location Distribute questionnaire
measured several different elements, concentration ranges can be determined very broad (sub
L to percent), and others. (Susanto)
using these methods, the samples first must be prepared
refining and drying (freeze dry). Refining is done by destroying food samples
water. So in the end it will become a thick liquid. Then the samples
are dried or the water content removed by freeze drying. Samples will be dry as a powder or
efining and freeze drying food samples is to make the samples
So the analysis can be done more accurately.
First thing to do using AAS method is the dilution of samples or called digest. This
dissolving process can be performed multiple times depending on the concentration of
elements in it. In this dissolving process, samples, that already dried, inserted into a vessel
500 mg, then it dissolved by adding nitric acid and perchloric acid with
amount of 6.5 and 1 ml and 2.5 ml aquadest. Then the sample is inserted into the microwav
igestion to dissolve it all. After the sample turn into a homogenous solution
concentrations can be measured using AAS method.
Basic analysis using AAS technique is that by measuring the amount of absorption by
analit concentration can be set. Determination of concentration analit
obtained through comparison with the standard. In this study, the technique is used Flame
with the basic principal is how to make formation of atoms using a gas mixture flame.
s used in this FAAS are air-acetylene flame with a temperature of 1900
of this method is to compare between samples a
standard solutions to obtain the sample concentration. So the scale of the
calibrated by a standard series of known concentration.
the analysis by AAS is the calibration curve. From this calibration the absorbance from
AAS calibration process is crucial because it can directly a
Factor that may affect the calibration process is the solution of the
standard AAS and AAS instruments. More research methodology can be seen in
Figure 1.Research Methodology

sampling conducted in four elementary schools located in different regions. The
selected schools spread throughout the city of Bandung (Figure. 2
metal content in these areas, because of differences i
and the neighborhood. Schools for sampling locations are as follows
measured several different elements, concentration ranges can be determined very broad (sub
se methods, the samples first must be prepared. The
Refining is done by destroying food samples
. Then the samples
Samples will be dry as a powder or
s is to make the samples
or called digest. This
dissolving process can be performed multiple times depending on the concentration of
ready dried, inserted into a vessel
ric acid and perchloric acid with
is inserted into the microwave
solution, thee metal
Basic analysis using AAS technique is that by measuring the amount of absorption by
concentration can be set. Determination of concentration analit
obtained through comparison with the standard. In this study, the technique is used Flame
formation of atoms using a gas mixture flame.
acetylene flame with a temperature of 1900 - 2200
d is to compare between samples absorbance with
standard solutions to obtain the sample concentration. So the scale of the
calibrated by a standard series of known concentration. The result of
the absorbance from
AAS calibration process is crucial because it can directly affect the
that may affect the calibration process is the solution of the
standard AAS and AAS instruments. More research methodology can be seen in Figure 1.
sampling conducted in four elementary schools located in different regions. The
Figure. 2). This is
metal content in these areas, because of differences in activity
EM 1-4

1. Sekolah Dasar Percobaan Negeri Setiabudi
2. Sekolah Dasar Negeri Soka 1
3. Sekolah Dasar Negeri Sindanglaya 2
4. Sekolah Dasar Negeri Pelesiran



Figure 2. Sampling location
From these schools the samples which are taken are foods which are consumed by
school students often. It is known from previously distributed questionnaires to determine the
most widely snacks chosen by the students. From each school selected five to six kinds of
snacks consumed the most. The selected foods are sold outside the school and are sold inside
the school. But most of the samples which been taken are sold outside the school, because this
is what snacks consumed more frequently by the school students. Examples of snacks are
taken as shown in Figure 3.




Figure 3.Types of foods as sample

The method used to analyzing the laboratory data using statistical analysis was also
performed. The method used is 2n factorial method to test the variance of the data. With this
method will be seen the influence of the factors that have determined the concentration of
metals in foods. There are three factors chosen, the use of sauces, cooking utensils, and food
materials in form roots. These three factors will be divided into two levels, which are low and
high level.
SDPN
Setiabudi
SDN Soka 1
1
SDN
Pelesiran
SDN
Sindanglaya
2
EM 1-5

For the use of sauces factor, low-level is not using sauces and high levels are using
sauces. For the cook utensils, while low levels are not attached directly to the cookware and
for high levels are foods attached directly to the cookware. And for food materials from roots
are high level and other that are not are low level.
The end result of this analysis will be seen whether low-level and high level influence
each other or not. Moreover, it can be seen the interaction between the factors that influence
each other or not. If the result was accepted then the hypothesis suggests that there is no
influence between the two levels, or between factors. While if the result was rejected then the
hypothesis indicates that there is a difference between the level of data or factors. Replikat
used in this analysis are two. It is because the measurement of the samples done twice (simplo
and duplo).

RESULTS AND DISCUSSION

The number of samples taken from the four school consists of 24 pieces, 6 kinds of
foods from each school. From all of the snacks that have been taken to sampled and examined
by Atomic Absorption Spectrophotometry method, gaining Cu and Zn concentrations in the
food in dry weight. To get the actual concentrations in food should be sought in the heavy
metal concentration in wet weight of food. Cu concentration in the food samples are shown in
Table 1 below

Table 1. The concentration of Cu in foods
School Food
The concentration of Cu (mg/kg)
Standard
value
(mg/kg)
SDPN Setiabudi
Bakwan 0,29 10
Martabak 0,30 10
Kentang 4,11 10
Creepes 0,39 10
Mie 0,46 10
Cakwe 0,31 10
Average 0,98
SDN
Sindanglaya 2
Telur 0,46 30
Cireng 1,53 10
Cilok 0,26 10
Cakwe 0,16 10
Baso tahu 0,56 10
Average 0,59
SDN Pelesiran
Batagor 1,43 10
Agar 0,00 2
Pisang 0,89 5
Cakwe 0,99 10
Sosis 0,53 20
Telur 0,79 30
Average 0,77
SDN Soka Bacil 0,35 10
EM 1-6

School Food The concentration of Cu (mg/kg)
Standard
value
lumpia Basah 0,48 5
mie 0,26 10
cimol 0,09 10
kue 0,87 10
chiki 0,57 30
biting 1,93 30
Average 0,65



As can be seen in the table above, the concentration of Cu find in snacks having a low
concentration. Only kentang and cireng have high Cu concentrations although still below the
quality standards set by the government. Cus quality standards are different for each kind of
food. In Surat Keputusan Direktur Jenderal Badan Pemeriksa Obat dan Makanan No
03725/B/SK/VII/89 tentang Batasan Maksimum Cemaran Logam dalam Makanan, foods are
divided into fruit, meat, vegetables, flour, and others. For these foods measurement, quality
standard of reference that been used is based on the main components of its food. For example
in batagor the main component is flour, so the standard value that is used is for flour, which is
30 mg/kg. Therefore, the maximum limit values are different for each food.
From the average concentration of Cu in each school, it is obtained the results that the
average Cu concentration is greatest in SDPN Setiabudi, in the amount of 0.98 mg / kg. This
is because the value of Cu concentration in kentang is big. The amount of this Cu
concentration can be caused due to the use of cooking utensils made of Cu that easy to peel.
Quality of cookware that is used by food vendors on the street is generally not good. The food
vendors select cooking equipments that are cheap but easy to peel. As a result, the
contamination of food in food processes happen because of cookware. Based on observations
at the time of sampling, the condition of the cooking utensils already not good or has flaking. .
The amount of Cu concentration in kentang can also be caused because the potato is a
kind of roots plants. While Cu on the plants will concentrate in the roots. Therefore, the
concentration of Cu on kentang tends to be large compared to the others. In addition to
factors mentioned previously, Cu can also enter the food through the water used for cooking.
Cu could contain in the water if the pipe had rotted.
Besides SDPN Setiabudi, SDN plesiran have big average of Cu concentration quite
the same from each other. This can be caused by school building construction. So there are
lots of dust and particulates floating around the location. Dust and particulates can
contaminate food with heavy metals. Therefore, the concentration of Cu in SD Plesirans
foods tend to be large and evenly on each type of snacks.
Exposure to Cu in a long time can cause symptoms such as irritation of the nose,
throat, mouth and eyes, headaches, stomach pain, loss of balance, nausea, vomiting and
diarrhea. Exposure to large doses of Cu can cause damage to liver, kidney, and even cause
death. There are currently no scientific evidence that Cu is carcinogenic. The results showed
that long exposure and high doses of Cu can reduce the level of intelligence of children in
times of growth, coughing, and bleeding nose. Cu can also cause skin allergies. Cu repeated
exposure can cause thickening of the skin and cause a greenish color of the skin and hair
causing irritation of the nose.
In addition to measuring the concentration of Cu, Zn metal is also measured in the
food court and obtained the following data (Table 2)

EM 1-7


Table 2 The concentration of Zn in foods

School Food
The concentration
of Cu (mg/kg)
Standard value
(mg/kg)
SDPN Setiabudi
Bakwan 0,29 10
Martabak 0,30 10
Kentang 4,11 10
Creepes 0,39 10
Mie 0,46 10
Cakwe 0,31 10
Average 0,98
SDN Sindanglaya 2
Telur 0,46 30
Cireng 1,53 10
Cilok 0,26 10
Cakwe 0,16 10
Baso tahu 0,56 10
Average 0,59
SDN Pelesiran
Batagor 1,43 10
Agar 0,00 2
Pisang 0,89 5
Cakwe 0,99 10
Sosis 0,53 20
Telur 0,79 30
Average 0,77
SDN Soka
Bacil 0,35 10
lumpia Basah 0,48 5
mie 0,26 10
cimol 0,09 10
kue 0,87 10
chiki 0,57 30
biting 1,93 30
Average 0,65

Based on Surat Keputusan Direktur Jenderal Badan Pemeriksa Obat dan Makanan No
03725/B/SK/VII/89 tentang Batasan Maksimum Cemaran Logam dalam Makanan, the
maximum limit of Zn contamination in food is of 40 mg / kg. Zn found in every humans
consumptions of food, because Zn is one of the metals the body needs for metabolic
processes. However, like other metals, Zn dose needed are little. If human excess the
consumption it will caused Zn poisoning.
From the data measurement, biting has the greatest concentration, in the amount of
22.43 mg / kg. Although not exceed the maximum limit of metal contamination in food by the
government, but the concentration of Zn in biting is quite high compared to other foods.
When viewed the average Zn concentrations found in food at each school, the average values
are highest in the SD plesiran. Besides Zn concentration, the average of Cu concentrations in
EM 1-8

SD Pelesiran tend to be large too. This can be caused due to the use of food containing Zn and
in conditions that are not good. Thus contaminate the cooked food using the cooking utensil.
As mentioned literature, contaminations from cooking utensils are more likely to occur than
directly consuming Zn contained in the food. Also because of the construction of schools that
produce dust and particulates that pollute snacks.
SDPN Setiabudi also has a big average concentration of Zn. Besides kentang, mie also
causes the average concentration becomes large. The amount of Zn and Cu concentrations in
kentang showed that food from roots contain more metals. Plants absorb the metals from the
soil and accumulate in roots. Therefore, the concentration of metals in potatoes tends to be
large.
Zn is not toxic, but in a state as ions, free Zn has a high toxicity. Consumption of
excess Zn can lead to deficiency of another components. Zn toxicity can be acute and chronic.
Symptoms of acute toxicity can be a stomach pain, diarrhea, nausea and vomiting. In the
drinking water will lead to a sense of rough and can cause symptoms of vomiting. Other
health disorders are caused stomach ulcers, stomatitis and letargia. Zn toxicity is rare because
consumption Zn, because the digestive disturbances and diarrhea equipment caused by drink
or food contaminated Zn coated equipment.
To see which factors affecting metal contamination in the foods, conducted 2n
factorial statistical analysis. Factors that are considered can affect the metal contamination of
foods is the addition of sauce, use of cooking utensils, and food material from roots. As
mentioned earlier, these factors can cause Cu and Zn metals into the food. From the results of
statistical analysis in 2n factorial get the following conclusion (Table 3 and Table 4)

Table 3. The results of 2n factorial method for Cu
Source of Variance F-theory f table (p=5%) Hypothesis
Replikat 0,0295 5,59 diterima
Main Effect
The use of sauce (A) 1903,95 5,59 ditolak
Cooking utensils (B) 1514,03 5,59 ditolak
Roots plant (C ) 2004,54 5,59 ditolak
Interaction 2 Factor
AB 5,818 5,59 ditolak
AC 60,42 5,59 ditolak
BC 840,68 5,59 ditolak
Interaction 3 factor
ABC 2400,59 5,59 ditolak
Error 1 5,59 diterima
Total


a. The measurement of Cu done twice (simplo and the duplicate), the data that was
obtained did not have the significant difference. This showed the used AAS are
accurate.
b. The use of sauce in foods influenced the Cu concentration inside foods. The foods that
was added sauce had the concentration of metal higher compare with foods that was
not added sauce.
c. The use of the cooking utensil influenced the Cu concentration in foods. Foods that
was directly touching with the cooking utensil had the higher concentration of Cu.
EM 1-9

d. The food materials using roots of plants, have higher Cu concentration compare with
the other that are not.
e. The interaction between the use of sauce and foods that was directly touching with the
cooking utensil had the influence on the Cu concentration in foods.
f. The interaction between the use of sauce and the use of the food materials using roots
of plants gave the influence on the Cu concentration in foods.
g. The interaction between foods that was directly touching with the cooking utensil and
the use of the food materials using roots of plants gave the influence on the
concentration
h. The three interactions between the use of sauce, foods that was directly touching with
the cooking utensil, and the use of the food materials using roots of plants had the
influence on the Cu concentration in foods. This proved that the three factors could
affect the concentration of Cu in foods.


Table 4. The results of 2n factorial method for Zn

Source of Variance F-theory f table (p=5%) Hypothesis
Replikat 4,348 5,59 diterima
Main Effect
The use of sauce (A) 166,20 5,59 ditolak
Cooking utensils (B) 3,02 5,59 diterima
Roots plant (C ) 2302,19 5,59 ditolak
Interaction 2 Factor
AB 73,12 5,59 ditolak
AC 266,99 5,59 ditolak
BC 461,65 5,59 ditolak
Interaction 3 factor
ABC 26,047 5,59 ditolak
Error 1 5,59 diterima
Total


a. The measurement of Zn done twice (simplo and the duplicate), the data that was
obtained did not have the significant difference. This showed the used AAS are
accurate.
b. The use of sauce in foods influenced the Zn concentration inside foods. The foods that
was added sauce had the concentration of metal higher compare with foods that was
not added sauce.
c. The use of the cooking utensil did not influence the Zn concentration in foods. Foods
that were directly touching with the cooking utensil and that was not touching directly
had the same concentration. This showed that Zn could contaminate food although not
directly touching with the cooking utensil, like through oil or water.
d. The food materials using roots of plants, have higher Zn concentration compare with
the other that are not.
e. The interaction between the use of sauce and foods that was directly touching with the
cooking utensil had the influence on the Zn concentration in foods.
EM 1-10

f. The interaction between the use of sauce and the use of the food materials using roots
of plants gave the influence on the Zn concentration in foods.
g. The interaction between foods that was directly touching with the cooking utensil and
the use of the food materials using roots of plants gave the influence on the
concentration
h. The three interactions between the use of sauce, foods that was directly touching with
the cooking utensil, and the use of the food materials using roots of plants had the
influence on the Zn concentration in foods. This proved that the three factors could
affect the concentration of Zn in foods.

From the analysis used 2n factorial method was obtained results that Cu contamination
and Zn in foods was affected by the use of sauce, the cooking utensil, and the food materials
using roots of plants. Although from results there are no foods having metal that through
quality standard, but the contamination of metal that was caused by many factors, including
the use of sauce, the cooking utensil, and his foodstuff kind, still happen. Therefore, the
consumers must pay attention in consuming food, in order to prevent the poisoning of metals
that could cause a loss to the consumer, especially children.

CONCLUSION

The results of the analysis are that all foods have small concentration of Cu, under the
quality standard from government. Although kentang and cireng had the concentration that
was quite big compared with other foods, its still under standard value. Whereas for Zn, the
concentration in some foods are bigger, like in cakwe, kentang, batagor, kue, and telur, that
was above 10 mg/kg. However, foods still safe because the concentration under the threshold
that was determined by the government. The use of sauce, the cooking utensil and the food
materials using roots of plants influenced the Cu and Zn concentration in foods.


ACKNOWLEDGEMENT

This final project is partially funded by BATAN in Bandung

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