Determination of chromium content in various foodstuffs

  • Rudiana Agustini Universitas Negeri Surabaya
  • I Gusti Made Sanjaya Universitas Negeri Surabaya


Research has been conducted to identify the content of chromium in foodstuffs, including broccoli, celery, snake grass, green mustard greens, tomatoes, carrots, beans, green beans, cauliflower, chicory, cassava, potatoes, black rice, white rice, brown rice, black sticky rice, yeast (bakery yeast) and yeast extract commercial. The determination of chromium was carried out using voltammetry method, whichthe results were processed using OriginProprogram. The data were then analyzeddescriptively. The results showed that the foodstuffs containing the highest Cr3+is cauliflower that is 280 x 10-4%, but the Cr6+ content is83 x 10-4%.The foodstuffs containing Cr6+ in small quantities are cassava, nuts and commercial yeast, which is about 8 x 10-4% to 9 x 10-4%, but Cr3+content is also not very high that is about 18 x 10-4% to 21 x 10-4%.


Download data is not yet available.
Jul 12, 2018
How to Cite
AGUSTINI, Rudiana; SANJAYA, I Gusti Made. Determination of chromium content in various foodstuffs. Proceedings, [S.l.], v. 1, n. 1, p. 474-479, july 2018. Available at: <>. Date accessed: 08 dec. 2023.