Open AccessInvestigation of mercury residual in dried Anchovy from Buru Island
Author(s) -
Imelda Krisanta Enda Savitri,
Bernita Silaban,
R B D Sormin
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/517/1/012014
Subject(s) - anchovy , mercury (programming language) , bay , fishery , environmental science , residual , toxicology , geography , biology , mathematics , archaeology , fish <actinopterygii> , algorithm , computer science , programming language
Dried anchovy is a prominent fishery product from Buru Island, produced by the community in villages Saliong and Siahoni at the coastal of Kayeli bay. The artisanal gold mine activity at mount Botak few years ago was resulted mercury contamination into the waters of Kayeli bay and it is appropriate to investigate the mercury contaminants in dried anchovy. This study was carried out to determine the amount of mercury residual in dried anchovy from Saliong-Batuboi and Siahoni. Further more dried anchovy as a good income for the community can be ensure its food safety for the consumers. The result showed that the average of mercury residual was 0.3135 mg/kg in 2017, 0.2498 mg/kg in 2018 and the value decline into 0.135 mg/kg in 2019. Refer to Indonesia Standard SNI 7387-2009 and CODEX STAN 193-1995 (Amended 2009), mercury residual in dried anchovy from Buru Island under 0.5 mg/kg and safe to be consumed.