CHELATING CADMIUM IN FRIED SCALLOP SHELLS (Amusium pleuronectes) USING PECTIN EXTRACTED FROM TANGERINE ORANGE POMACE (Citrus nobilis lour)

MELIANA, SANDRA (2019) CHELATING CADMIUM IN FRIED SCALLOP SHELLS (Amusium pleuronectes) USING PECTIN EXTRACTED FROM TANGERINE ORANGE POMACE (Citrus nobilis lour). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Scallop Shells (Amusium pleuronectes) is one of seafood commodities that has a high protein content but at the same time they easily absorb all the material that is in the water, including heavy metals. Based on the preliminary study scallop (Amusium pleuronectes) contain as much as 2.01 ppm of cadmium. One way to reduce the risk of metal intoxication is by using chelating agents. Pectin is included in the list of chelating agents or chelating compounds because of its ability to bind metals. One natural ingredient that contains pectin is tangerines. The purpose of the study was to determine the effectiveness of binding of cadmium (Cd) by tangerine pomace pectin ( Citrus nobilis lour ) on scallop ( Amusium pleuronectes ) after frying treatment. Data were analyzed using One Way ANOVA at 95% level to see whether there were differences in Cd concentration between processing. I was found that frying led to the highest Cd concentration. The results showed that boiling and frying reduced levels of Cd in scallop shells between of 15% and 27%. The contact between shellfish and pectin from tangerine pomace was carried out in vitro with the duration of 90 minutes. It was found that tangerine pulp pectin was more effective in binding Cd than commercial pectin with total recovery values of 91.7% and 76%, respectively. Cd recovery in the insoluble phase were 55.7% and 54% respectively for tangerine pomace pectin and commercial pectin, while the values for soluble phase were 46% and 44.3%, respectively.

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mr Lucius Oentoeng
Date Deposited:	28 Nov 2019 01:49
Last Modified:	21 Oct 2020 03:21
URI:	http://repository.unika.ac.id/id/eprint/20434

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