KANDUNGAN IODIUM DALAM KELOMPOK BAHAN MAKANAN DI DAERAH PEGUNUNGAN DAN PANTAI
Abstract
Latar belakang. Iodium merupakan mikronutrien penting dan dibutuhkan untuk sintesis hormon tiroid, yaitu tiroksin (T4) dan triiodotironin (T3). Manusia tidak dapat membuat iodium dalam tubuhnya, tetapi harus mendapatkan dari luar tubuh melalui serapan iodium yang terkandung dalam makanan serta minuman. Makanan merupakan kontributor utama asupan iodium. Analisis kandungan iodium dalam bahan makanan dapat memberikan informasi tentang variasi asupan iodium dalam diet seseorang. Tujuan. Untuk mengetahui kandungan iodium dalam bahan makanan di berbagai area geografis. Metode. Penelitian ini dilakukan di empat wilayah kecamatan di Kabupaten Wonosobo, yaitu di Kecamatan Kertek, Selomerto, Garung dan Kejajar mewakili daerah dataran tinggi dan pegunungan serta Kabupaten Bantul yaitu di wilayah Kecamatan Sanden, Kretek, Piyungan dan Dlingo mewakili daerah dataran rendah dan pantai. Metode penelitiannya dengan mengambil sampel bahan makanan dari bahan makanan yang biasa dikonsumsi oleh masyarakat di lokasi penelitian dan hidup di lokasi tersebut. Dari tiap-tiap kecamatan diambil bahan makanan dari golongan sayuran, serealia, umbi, ikan, telur dan unggas, tanah dan air yang diambil langsung dari lokasi penelitian. Sampel bahan makanan kemudian dipreparasi dengan menggunakan microwave digestive, selanjutnya dianalisis secara duplo dengan metode spektrofotometri. Hasil. Kandungan iodium dalam bahan makanan di daerah pegunungan berbeda dengan daerah pantai, akan tetapi tidak berbeda antara dataran tinggi dan dataran rendah. Kandungan iodium bahan makanan dari tumbuh-tumbuhan bervariasi, dengan kisaran antara 0,73-4,09 µg/g. Susu dan daging sapi mempunyai kandungan iodium tertinggi, 9.89±3.78 µg/g dan 9.2±9.14 µg/g. Kandungan iodium dalam telur antara 0,97-1,98 µg/g. Ikan air tawar mengandung iodium 0,42-1,13 µg/g. Daging unggas mengandung iodium sebanyak 0,69-2,97 µg/g. Tanah di lokasi penelitian mengandung iodium 0,41-4,11 µg/g, sedangkan kandungan iodium dalam air antara 0-23,36 µg/L. Kesimpulan. Hasil penelitian menunjukkan kandungan iodium dalam bahan makanan berbeda-beda menurut letak geografisnya, dan bervariasi meskipun dalam golongan bahan makanan yang sama.
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