ABSTRACTrn(A) CHANDRA SIRAIT (2007210036)rn(B) DETERMINATION OF IRON AND ZINC CONTENT IN MUNG BEAN AND SPROUTS (Phaseolus radiatus) BEFORE AND AFTER BOILED WITH ATOMIC ABSORPTION SPECTROPHOTOMETRIC METHODrn(C) xi + 76 pages; 2012;15 tables;12 pictures;16 attachmentsrn(D) Keyword : Iron, Zinc, Green Beans, Mung Bean Sprouts, Boiled, Atomic absorption spectrophotometryrn(E) Green beans contain beneficial nutrients such as protein, vitamins A, B and E, in addition to the green bean sprouts also contain nutrients that are beneficial to human body. Green beans and green bean sprouts contain many minerals such as iron and sengyang an essential element the body needs. Analysis has been carried iron and zinc content in mung bean sprouts and green beans digested by wet digestion, then analyzed by Atomic Absorption Spectrophotometric method. This method provides precision with relative standard deviation of the range (SBR) range of 0.40 to 0.55% to meet the requirements according to the Research Center for National Food and Drugs (PPOMN) of 2%, with a range accuracy of the results of recovery of 82.55-89,78% meet the range requirements of the National Food and Drug Research (PPOMN) of 80-110%. Iron content in raw green beans in a dry sample was 0.27 mg/100g and 0.20 mg/100g stewed. Iron content in raw green bean sprouts in a dry sample was 0.17 mg/100g and 0.15 mg/100g stewed. Whereas the zinc content in the raw green beans in a dry sample was 0.91 mg/100g and 0.79 mg/100g stewed. Zinc content in the raw green bean sprouts in a dry sample was 1.57 mg/100g and 1.51 mg/100g stewed. Obtained levels of iron and zinc in the raw green beans are higher than green beans boiled, while the levels of zinc in the Mung bean sprouts are higher than the green beans.rn(F) Bibliography: 23 libraries (1992 – 2009)rn(G) (Dra. Sofina Sofyan, MM.,M.Si., Apt.); (Prof. (ris) Darmono.MSc.)rn(H) 2012