AGRIWATI, FRANSISKA (2019) IN-VITRO STUDY OF THE EFFECTIVENESS OF PECTIN EXCTRACTED FROM TANGERINE POMACE AS CADMIUM CHELATOR IN FRIED GREEN MUSSEL. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Green mussel (Perna viridis) is a bivalve species that are susceptible to pollution due to its filter feeder nature, sedentary life, and ability to accumulate pollutants in their tissues. Cadmium is one of common pollutants found in green mussels. This metal may accumulates in human body after long term and large quantitiy consumption of green mussels. One way to reduce the risk is to use compounds that can bind the metals. Pectin from tangerine pomace is known to be able to absorb metals. This study aims to determine the effectiveness of pectin from tangerine pomace as a metal binding cadmium in green mussels. This study includes preliminary and main experiments. Preliminary experiment was conducted to determine the best contact time of the exposure of green mussels to a 10 ppm metal cadmium solution in three different duration, i.e. 10 minutes, 20 minutes, and 30 minutes. The best contact time was founded to be 30 minutes because it led to the highest concentration of cadmium in the green mussel. In the main experiment, three treatments were applied to green mussel, namely without processing, frying, and boiling. There was a significant difference in mussel cadmium concentration between boiling and frying. While raw green mussel produced the lowest cadmium concentrations compared to frying and boiling. Frying was then chosen for further experiment. In the main experiment contacts were made between dried fried green mussel and commercial pectin, as well as tangerine pomace pectin. The contact was performed in an in-vitro setting, i.e. using a buffer solution (pH 6.8, temperature 37oC) for 90 minutes. After the contact, the resulting mixture was centrifuged (5000 rpm, 10 minutes). The cadmium content in the soluble and insoluble fractions were then measured using Atomic Absorption Spectrophotometer (AAS). Tangerine pomace pectin gave cadmium distribution of 52.7% and 38.4% respectively in the insoluble dand soluble phases. The corresponding values for commercial pectin were 42.7% and 31.9%. Tangerine pomace pectin is classified to Low Metoxyl Pectin (LMP) so it has the ability to absorb metals better than commercial pectin. It was also found that tangerine pomace pectin produced a higher recovery rate of 91.06%, which is higher than that of from commercial pectin (74.62%).
| Item Type: | Thesis (Other) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Frying |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 28 Nov 2019 01:50 |
| Last Modified: | 05 Nov 2020 02:23 |
| URI: | http://repository.unika.ac.id/id/eprint/20415 |
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