Efektifitas Air Perasan Buah Jeruk Nipis (Citrus Aurantiifolia Cristm. & Panzer Swingle) Terhadap Penurunan Kadar Logam Timbal (Pb), Cadmium (Cd), Dan Tembaga (Cu) Pada Daging Kerang Hijau (Perna Viridis L.) (The Effectiveness of Lemon Juice (Gitrus aurantiifolia Gristm. & Panzer Swingle) on Decreasing of Lead (Pb), Gadmium (Gd) and Gopper (Gu) in Meat Mussels (Pema viridis L.) | Perpustakaan dan Galeri Kebijakan Kesehatan

Pencarian berdasarkan :

SEMUA Pengarang Subjek ISBN/ISSN Pencarian Spesifik

Pencarian terakhir:

Text

Efektifitas Air Perasan Buah Jeruk Nipis (Citrus Aurantiifolia Cristm. & Panzer Swingle) Terhadap Penurunan Kadar Logam Timbal (Pb), Cadmium (Cd), Dan Tembaga (Cu) Pada Daging Kerang Hijau (Perna Viridis L.) (The Effectiveness of Lemon Juice (Gitrus aurantiifolia Gristm. & Panzer Swingle) on Decreasing of Lead (Pb), Gadmium (Gd) and Gopper (Gu) in Meat Mussels (Pema viridis L.)

Fatimah Nisma - Nama Orang; Almawati Situmorang - Nama Orang; Halifah Wulan - Nama Orang;

Lemon fruits (Citrus aurantiifotia Gristm. & Panzer Swingle) is often used by people as a flavor enhancer in foods and to etiminate the fishy odor of, shellfish and other seafood. The main content of orange juice is citric acid. Citric acid can function as a metal chelator. By immersing the clams inio the lemon water solution are expected to form complexes between citric acid and metal in the flesh, sa that the metal content in shelmsh will be reduced. Mussels meat was soaked in time solution at different levels which were 10, 25, 50, 75 and 100% v/v and the soaking time is 15, 30, 45, and 60 minutes. Samples of immersion was crushed and analyzed using Atomic Absorption Spectrophotometer (AAS). The measurement results are the reduction levels of Pb, Gd, and Gu in the green mussel meat by soaking with a solution of lemon juice. Pb levels were below threshold levels ie at 100% v/v water time juice for 45 and 60 minutes respectively co-namely 0.433 ± 0.012 mg/kg and 0.082 ± 0.001 mg/Kg. For Gd the results obtained in lemon juice of 100% v/v with a soaking time of 45 and 60 minutes could reduce levels of Gd in succession 0.155 ± 0.041 mg/kg and 0.057 ± 0.012 mg/. It can be concluded that the solution of citric acid can reduce leve/s of Pb, Gd, and Gu in the green mussel meat. Keywords : Lemon fruits, Green mussel, lead, Pb, Gd dan Gu

Ketersediaan

Belum memasukkan lokasi FARMASAINS : Jurnal Ilmiah Ilmu-ilmu Kefarmasian,

A0003290

Tersedia

Informasi Detail

Judul Seri: -
No. Panggil: FARMASAINS : Jurnal Ilmiah Ilmu-ilmu Kefarmasian,
Penerbit: Jakarta : Jurusan Farmasi Uhamka Jakarta., 2012
Deskripsi Fisik: 6p
Bahasa
ISBN/ISSN: 2086-6968
Klasifikasi: -
Tipe Isi: -
Tipe Media: -
Tipe Pembawa: -
Edisi: -
Subjek: cadmium
lead
METALS
CITRUS
BIVALVIA
Info Detail Spesifik: -
Pernyataan Tanggungjawab: -

Versi lain/terkait

Tidak tersedia versi lain

Lampiran Berkas

Tidak Ada Data

Komentar

Anda harus masuk sebelum memberikan komentar