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All Journal Jurnal Akuakultur Rawa Indonesia Jurnal Ilmu-Ilmu Perikanan dan Budidaya Perairan Jurnal Sains dan Teknologi Pangan Jurnal FishtecH JMM (Jurnal Masyarakat Mandiri) Sainmatika: Jurnal Ilmiah Matematika dan Ilmu Pengetahuan Alam JPBIO (Jurnal Pendidikan Biologi) Jurnal Akuakultura Universitas Teuku Umar Jurnal Abdi Insani Dikdimas : Jurnal Pengabdian Kepada Masyarakat Depik Jurnal Ilmu-Ilmu Perairan, Pesisir dan Perikanan Aktual : Jurnal Pengabdian Kepada Masyarakat Indonesian Journal of Health Research and Development
Sofian, Sofian
Fisheries Science Faculty Of Fisheries And Marine, Universitas PGRI Palembang
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Journal : Indonesian Journal of Health Research and Development

 1 
Effect of Tamarind (Tamarindus indica) Solution at Different Concentrations on Lead Content of Smoked Catfish (Pangasius sp) Doni Marsal; Riya Liuhartana Nasyiruddin; Sofian Sofian; Steven Suryoprabowo; Abdellatief A. Sulieman
Indonesian Journal of Health Research and Development Vol. 2 No. 2 (2024): Indonesian Journal of Health Research and Development (June)
Publisher : CV Media Inti Teknologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58723/ijhrd.v2i2.237

Abstract

This research aims to study the effect of soaking smoked catfish in tamarind solution at various concentrations on its heavy metal content. A completely randomized design with one treatment used in the study, and concentrations of tamarind solution with four treatment levels were applied namely: 0% (A0 or control), 5% (A1), 10% (A2) and 15% (A3), each treatment with three repetitions. The lead (Pb) analysis showed that the control smoked catfish (A0) contained 0.307µg/g of Pb, exceeding the safe limit set by the Indonesian National Standardization Agency (BSN). Soaking in tamarind solution significantly reduced the Pb content in A1, A2, and A3 [by 89.57% (0.032µg/g), 97.39% (0.008µg/g) and 91.85% (0.025µg/g), respectively]. The hedonic test showed that the aroma and taste were significantly different. In addition, Post hoc test results revealed that the aroma of A1, A2 and A3 was significantly different from the control (A0); the taste of A1, A2 and A3 was significantly different from the control (A0); A1 was significantly different from A3. Based on the results, it could be concluded that the best treatment was A2 (10%).
Co-Authors Abdellatief A. Sulieman Abdellatief A. Sulieman Andrian Saputra Anggeraini, Dewi Duta Anwar, Syaeful Diah Ayu Satyari Utami DIAH AYU SATYARI UTAMI Doni Marsal Erik Ariyanto, Erik Fadhillah Sudrian Barnus Fitra Mulia Jaya Fitra Mulia Jaya Fitra Mulia Jaya Hasibuan, Zhulian Hikmah Humairani, Humairani I Gede Aris Suarsana Imel Melinia Sari Lisa Oktaria Mentari, Rr Dyah Paramitha Merza Saputra Muhammad Dennoh Muhammad Irvan Nurhadiansyah Mulyani, Rahma Navicha, Willard Burton Neny Rochyani Neny Rochyani Neny Rochyani Neny Rochyani Pribadi, Henki Agusan Rahma Mulyani Rahul Rih Laksmi Utpalasari Riya Liuhartana Nasyiruddin Sahroni, Sahroni Setiawan, Marisa Ramadhani Shara Sasmita Steven Suryoprabowo Sumantriyadi Sumantriyadi, Sumantriyadi Syaeful Anwar Syaputra, Andrian Terttiaavini, Terttiaavini Tri Iswani Wahyu Wahyu Yonathan Paskah Tri Nugroho Yulia Puspita Sari Yusanti, Indah Anggraini