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All Journal Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology
Jannati Jannati
Marine Science Department, Faculty of Mathematics and Natural Sciences, Universitas Tanjungpura, Pontianak, Kalimantan Barat
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EFFECT OF COOKING METHODS ON THE REDUCTION OF LEAD (Pb) CONTENT IN KEPAH (Polymesoda erosa) SHELLS Warsidah Warsidah; Mega Sari Juane Sofiana; Agus Yuliono; Lucky Hartanti; Dwi Gusmalawati; Ikha Safitri; Risko Risko; Jannati Jannati
Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology Vol 18, No 3 (2022): SAINTEK PERIKANAN
Publisher : Fakultas Perikanan dan Ilmu Kelautan, Universitas Diponegoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.14710/ijfst.18.3.%p

Abstract

Kepah shells have important economic value and are widely used as food ingredients because they contain high nutritional content. Heavy metals that enter the waters will generally be accumulated in sediments and absorbed by biota. As filter feeder, Kepah accumulate heavy metals from the environment that toxic to humans. This study aimed to determine the effect of cooking methods on the concentration of lead (Pb) in Kepah shell. The measurement of Pb content was conducted according to SNI 2345.5-2011 by Atomic Absorption Spectrophotometer (AAS). Result showed that different cooking methods influenced the Pb content in Kepah shells. Frying and boiling processes reduced the Pb concentration of 46.34% and 31.48%, respectively. According to the result, frying suggested as the best cooking method to provide healthful food for consumption.
Co-Authors Dwi Gusmalawati Ikha Safitri Lucky Hartanti Mega Sari Juane Sofiana Risko, Risko Warsidah Warsidah Yuliono, Agus