SITANGGANG, NANDA CHRISTOFEL (2019) THE ABILITY OF PECTIN FROM TANGERINE POMACE (Citrus nobilis Lour) IN BINDING CADMIUM METAL IN FRIED BATIK CLAM (Paphia undulata). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Paphia undulata or batik clam is a marine animal that has the characteristic as filter feeder, so that it may absorp various hazardous compounds such as heavy metals. Cadmium (Cd) is one of heavy metal’s contained in batik clam. If consumed excessively Cd contained clams can cause health problems. Pectin compounds have been used to absorb metal content, so the risk of intoxication can be reduced. Pectin as biosorbent can be obtained from the peel of tangerines. This study aims to evaluate the effectiveness of the absorption of heavy metals in fried batik mussel (Paphia undulata) using natural pectin derived from the peel of tangerines (Citrus nobilis Lour) and compared to a commercial pectin in an in vitro setsity. In this study preliminary test was carried out to find out the best contact time between batik clam and a Cd solution (10 ppm). The best contact time of 30 minutes was obtained and applied in the main study. In the main research, contac between pectin and clams containing Cd was carried out for 90 minutes. The contact was performed in an in vitro setting in which pH and buffer solution mimick that of human digestive system. After the contac, two phases where formed i.e. soluble and insoluble phases. In this study a wet destruction method was used to extract metals from samples of fried batik clam which had been contacted to pectin. Cd contained in the soluble phase and the insoluble phase were measured using Atomic Absorption Spectrophotometer (AAS). Contacts to both tangerine based and commersial pectins resulted in higher Cd contents in the insoluble phase, i.e. 46.8% and 35.3%, respectively. Tangerine pulp pectin gave Cd total recovery value of 89.4%.
| Item Type: | Thesis (Other) |
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| 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: | 11 Nov 2020 01:27 |
| URI: | http://repository.unika.ac.id/id/eprint/20433 |
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