Open AccessEffectiveness Tamarind to reduction of Pb content in red mussels
Author(s) -
SS Santi,
Tri Wahyudi,
C Siyam,
Tpd Rachmani
Publication year - 2020
Publication title -
journal of physics. conference series
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.21
H-Index - 85
eISSN - 1742-6596
pISSN - 1742-6588
DOI - 10.1088/1742-6596/1569/4/042055
Subject(s) - citric acid , extraction (chemistry) , chemistry , ingredient , mussel , metal , food science , chromatography , biology , fishery , organic chemistry
Red Mussels is a food ingredient that is quite popular in East Java. However, the content of heavy metal (Pb) red mussels is quite high above the threshold that is permitted for human consumption, which is below 1.5 ppm. Therefore, the presence of high Pb levels must be reduction according to the specified threshold. The research was conducted in two steps. The first step, Red mussel’s extraction using Tamarind solution. Tamarind contains organic acids, one of which is citric acid which acts as a metal binding agent so as to reduce the metal content. The second stage of extracting red mussels uses pure citric acid, then the results are compared. The optimum results obtained at the time of extraction and concentration using tamarind was 60 minutes and 25%, the effectiveness of citric acid in tamarind was 98.89% (initial Pb 17.19 ppm to 0.25 ppm) while pure citric acid was 99.97 % (Initial Pb 17,199 ppm to 0,004 ppm).