Pengaruh Konsentrasi Suspensi Nanas Dan Perebusan Terhadap Penurunan Kadar Merkuri Pada Ikan Baung

Kurniawan, Ian and Mariadi, Pra Dian and ., Febriyeni (2015) Pengaruh Konsentrasi Suspensi Nanas Dan Perebusan Terhadap Penurunan Kadar Merkuri Pada Ikan Baung. Jurnal Kinetika, 5 (4). pp. 1-5. ISSN 1693:9050

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Abstract

Pineapple is one of the fruits that have high citric acid level. Citric acid is metal binders which is used as a stabilizer food processing. This research aimed to identify the effects of mercury levels in baung fishes to submersion in pineapple suspensions and boiling process. The samples are baung fish were taken by purposive sampling. The mercury (Hg) level was analyzed in two methods that are qualitatively and quantitatively. Qualitative analysis was conducted using reagent ditizone and quantitative analysis was analyzed by atomic absorption spectrophotometry. The results of analysis of mercury (Hg) levels in samples before submersion in pineapple suspensions and boiling process is 0.5191 ppb. After treatment with submersion of pineapple suspensions with concentration of 25%, 50%, 75% and 100% at 15 minutes boiling time in a row showed the results is 0.47298 ppb, 0.4331 ppb, 0.4329 ppb, and 0.39555 ppb. On treatment submersion of pineapple with concentration 25%, 50%, 75% and 100% at 30 minutes boiling time in a row showed the results is 0.39333 ppb, 0.3752 ppb, 0.36885 ppb, and 03 655 ppb. On treatment with submersion of pineapple with concentration 25%, 50%, 75% and 100% at 45 minutes boiling time respectively that is 0.35163 ppb, 0.30118 ppb, 0.2869 ppb, and 0.28343 ppb.

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