PENGARUH PROSES PEMANGGANGAN TERHADAP PENURUNAN LOGAM TIMBAL (Pb) DALAM DAGING KERANG KEPAH (Polymesoda erosa)
DOI:
https://doi.org/10.26418/jose.v1i1.53347Abstract
Seafood memiliki asam lemak omega-3, asam amino esensial, mineral, vitamin, dan rendah kolesterol. Kerang kepah mengandung nutrisi yang tinggi, antara lain protein, lemak, karbohidrat, dan memberikan energi. Kerang kepah dapat mengakumulasi logam berat dari lingkungan yang bersifat racun bagi manusia. Penelitian ini bertujuan untuk mengetahui pengaruh pengolahan pemanggangan terhadap konsentrasi timbal dalam Kerang Kepah. Pengukuran kadar timbal dilakukan sesuai SNI 2345.5-2011 menggunakan Spektrofotometer Serapan Atom (SSA). Hasil penelitian menunjukkan bahwa metode pengolahan perebusan terhadap konsentrasi timbal, mengalami penurunan menjadi 62,66 ppm atau menurun sekitar 37,34%. Hasil ini menunjukkan bahwa penurunan dari proses pemanggangan dapat digunakan dalam menyediakan makanan yang sehat untuk dikonsumsi.
Kata kunci: Kerang kepah; logam berat; Timbal (Pb); Pemanggangan
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