WIDIYANTI, MARIA PUSPITA AYU (2019) THE APPLICATION OF PECTIN FROM TANGERINE (Citrus nobilis L.) POMACE FOR CHELATING CADMIUM IN FRIED BLOOD COCKLE (Anadara granosa. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Tangerine is a fruit that is quite popular among Indonesian people and it contains pectin compounds. Pectin is a compound that has the ability to bind heavy metals, for example cadmium. Cadmium is one of the toxic metals that can accumulate in the human body through food consumed. Cadmium can be found in the blood cockle. Blood cockles are sea products that are quite popular and generally consumed after going through boiling or frying process. This study was conducted to determine the effectiveness of tangerine pomace pectin as a binder of cadmium in fried blood cockles by in-vitro contact method. Blood cockles will be contacted to metal solutions for three different durations, i.e. 10 minutes, 20 minutes, and 30 minutes. Two different treatments, i.e. boiling and frying were applied to the cockles. Boiled and fried cockles were then dried in an oven. The dried blood cockles were contacted to pectin extracted from tangerine pomace using a combination of acid and high temperature methods. The contact was carried out by invitro method using a buffer solution (pH 6.8 and temperature 37oC). The cadmium content was measured using Atomic Absorption Spectrophotometer (AAS). From this study it was found that the optimal contact time for exposure to cadmium is 30 minutes (2,23 ± 0,50 μg/g, db). The fried blood cockles has a higher cadmium content (1,93 ± 0,20 μg/g, db) than that of boiled cockles (1,59 ± 0,23 μg/g, db). The study also revealed that pectin extracted from tangerine pomace was effective in binding cadmium with the total recovery rate of 86,90 ± 0,03%, partitioned into the dissolved phase of 34,29 ± 0,01% and the undissolved phase of 52,61 ± 0,03%.
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 28 Nov 2019 01:49 |
| Last Modified: | 19 Nov 2020 02:03 |
| URI: | http://repository.unika.ac.id/id/eprint/20421 |
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