Pustaka Ilmiah Universitas Padjadjaran

Abstrak

The Reduction of Lead in Fish Meat from Floating Net Cages in Cirata Reservoir by Citric Acid

The objective of the research is to reduce the lead content in the meat of carp, tilapia and catfish cultured in floating net cages (FNCA) in Cirata Reservoir by citric acid solution. The experimental method uses two treatments. The first treatment is by citric acid solution at four level concentration of 15, 20, 25 and 30%. The second treatment is the arrangement of the duration period of the soaking process at five condition of 30, 60, 90, 120 and 150 minutes. Each combination of the treatments is repeated twice. The observation has been done to determine the lead content of fish meat using AAS (Atomic Absorption Spectrometry). The lead content data is analyzed descriptively and compared to the standard. The results indicate that the lead content in carp meat is under the allowed standard when treated with 15% citric acid and 150 minutes soaking time. The initial concentration of lead in the carp meat is 3.152 ppm. The lead content in the tilapia meat is under the allowed standard when treated with 25% citric acid and 150 minutes of soaking time. The initial concentration of lead in the tilapia meat is 3.878 ppm. The lead content in the catfish meat is below the permissible quality standard at the treatment of 25% concentration of citric acid with the duration of soaking time of 120 minutes. The initial content of lead in the catfish meat is 3.911 ppm.