Preliminary study of iodine analysis in food using epithermal method of neutron activation analysis in TRIGA 2000 reactor pneumatic system facility. (January 2020)

• Record Type: Journal Article
• Authors: Syahfitri, W Y N; Lestiani, D D; Adventini, N; Atmodjo, D P D; Kusmartini, I; Sari, D K; Kurniawati, S; Damastuti, E; Santoso, M
• Is Part Of: Journal of physics. Volume 1436(2020)
• Publication Date: 2020-01
• Subjects: Physics -- Congresses; 530.5
• DOI: 10.1088/1742-6596/1436/1/012119
• Languages: English
• ISSNs: 1742-6588

Abstract

Abstract: Iodine in food usually presents in low-level concentration, so it is not easy for measurement by thermal NAA related to the high background of the Compton. Therefore, the aim of this work is to develop the iodine analysis method in a food matrix, so that the iodine analysis method is obtained, which is guaranteed the validity. In this activity, a number of 50 mg of SRM NIST 1548a Typical Diet, IPE sample and standard were irradiated in a pneumatic system facility at TRIGA 2000 reactor with the power of 700 KW by covering sample using cadmium plates to absorb thermal neutrons. The results of the iodine-128 spectrum analysis at 442.3 Kev in the GENIE 2000 software showed a good prospect for iodine detection, with a limit of detection (LOD) is 0.19 mg/kg. The results of the validation method by accuracy and precision testing stated with % Recovery and RSDr each ranged between 93.6-103.1% and 16.33-16.60, respectively. This data have good agreement with accuracy and precision. Criteria the preliminary study, it can be concluded that iodine at food matrices could be determined using epithermal NAA.