Journal of Food and Pharmaceutical Sciences
Vol 10, No 1 (2022): J.Food.Pharm.Sci

Analysis of Heavy Metals in Shellfish in Tanjung Balai Waters

Reny Yuliana Siahaan (Department of Food Science, Faculty of Agriculture, University of North Sumatera)
Jansen Silalahi (Department of Pharmacology, Faculty of Pharmacy, University of North Sumatera)
Zulkifli Lubis (Department of Biology, Faculty of Mathematics and Natural Sciences, University of North Sumatera)



Article Info

Publish Date
26 Mar 2022

Abstract

Abstract: Shellfish is a source of toxic heavy metals and the maximum levels of heavy metals allowed in shellfish by BPOM RI are Lead 1.5 mg/kg, Cadmium 1 mg/kg and Copper 20 mg/kg. Heavy metal content in shellfish is influenced by environmental pollution in which the shellfish live. The purpose of this study was to determine the levels of heavy metals in three types of shellfish in Tanjung Balai Asahan waters. Shellfish samples were taken from 3 different locations in Tanjung Balai in July 2021. Determination of the levels of heavy metals Pb, Cd and Cu in green mussels, mussels and blood clams was carried out using the AAS method with atomic absorption spectrophotometer. The results showed the levels of lead (Pb), cadmium (Cd) and copper (Cu) in Green mussels in Tanjung Balai, namely: Pb of 0.273 mg/kg – 0.406 mg/kg, Cd of 0.089 mg/kg – 0.106 mg/kg mg /kg, Cu is 1,864 mg/kg – 2,011 mg/kg. In oyster shells Pb was 0.051 – 0.095 mg/kg, Cd was 0.077 – 0.091 mg/kg, and Cu was 1.024 mg/kg – 1.064 mg/kg. It was concluded that green mussels had the highest heavy metal content. The levels of heavy metals in the analyzed shellfish samples were still below the maximum levels permitted by BPOM RI. Keywords: Lead, Cadmium, Copper,Atomic Absorption Spectrophotometry, Shells

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Journal Info

Abbrev

JFPS

Publisher

Subject

Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience

Description

Journal of Food and Pharmaceutical Sciences offers scientists, researchers, and other professionals to share knowledge of scientific advancements. The journal will publish original research articles, review articles, short communication, and letter to editor. The area of focus should cover all ...