Pengaruh konsentrasi dan lama perendaman dalam larutan jeruk nipis (Citrus aurantifolia swingle) terhadap penurunan kandungan logam berat merkuri (Hg), cadmium (cd) dan timbal (pb) pada kupang putih (Corbula faba hinds)

Eltari, Yulias (2013) Pengaruh konsentrasi dan lama perendaman dalam larutan jeruk nipis (Citrus aurantifolia swingle) terhadap penurunan kandungan logam berat merkuri (Hg), cadmium (cd) dan timbal (pb) pada kupang putih (Corbula faba hinds). Undergraduate thesis, Universitas Islam Negeri Maulana Malik Ibrahim.

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Abstract

INDONESIA:

Kupang putih (Corbula faba Hinds) rentan tercemar logam berat merkuri (Hg), cadmium (Cd) dan timbal (Pb). Hal tersebut dikarenakan hidupnya yang sesil di substrat perairan. Kandungan protein kupang putih yang cukup tinggi serta banyak digemari oleh masyarakat, menyebabkan diperlukankannya suatu cara untuk menurunkan kandungan logam berat pada kupang putih (Corbula faba Hinds) dengan menggunakan larutan jeruk nipis (Citrus aurantifolia Swingle).

Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi dan lama perendaman dalam larutan jeruk nipis (Citrus aurantifolia Swingle) terhadap penurunan kandungan logam berat merkuri (Hg), cadmium (Cd) serta timbal (Pb) pada kupang putih (Corbula faba Hinds) serta nilai organoleptiknya.

Sampel kupang putih (Corbula faba Hinds) didapatkan dari muara sungai Ketingan Kecamatan Candi Kabupaten Sidoarjo. Daging kupang putih (Corbula faba Hinds) direndam dengan larutan jeruk nipis (Citrus aurantifolia Swingle) konsentrasi 15%,20% dan 25% serta lama perendaman 30, 60 dan 90 menit. Analisa logam berat dilakukan di Laboratorium Kimia Universitas Muhammadiyah Malang. Pengujian organoleptik dilakukan terhadap 15 panelis untuk mengetahui tingkat kesukaan terhadap rasa kupang putih (Corbula faba Hinds) setelah perendaman dalam larutan jeruk nipis (Citrus aurantifolia Swingle). Penelitian ini merupakan penelitian experimental, dan data dianalisis menggunakan ANAVA faktorial serta dilanjutkan dengan uji jarak Duncan.

Hasil perhitungan ANAVA menunjukkan bahwa konsentrasi dan lama perendaman larutan jeruk nipis (Citrus aurantifolia Swingle) berpengaruh nyata dalam menurunkan logam berat merkuri (Hg), cadmium (Cd) dan timbal (Pb) pada kupang putih (Corbula faba Hinds). Konsentrasi dan lama perendaman larutan jeruk nipis (Citrus aurantifolia Swingle) yang paling besar menurunkan logam berat merkuri (Hg), cadmium (Cd) dan timbal (Pb) adalah konsentrasi 25% selama 90 menit. Konsentrasi 25% larutan jeruk nipis selama 90 menit mampu menurunkan logam berat merkuri (Hg) sebesar 0,211 ppm (70,33%), 0,324 ppm (53,73%) pada logam berat cadmium (Cd), dan 0,933 ppm (55,53%) pada logam berat timbal (Pb). Penilaian organoleptik tingkat kesukaan tertinggi pada kupang putih (Corbula faba Hinds) setelah perlakuan perendaman dengan larutan jeruk nipis (Citrus aurantifolia Swingle) konsentrasi 25% selama 90 menit yaitu sebanyak 53,3 % panelis.

ENGLISH:

White Mussels (Corbula faba Hinds) are vulnerable to be contaminated by heavy metal mercury (Hg), cadmium (Cd) and lead (Pb). That is because their lifes are sessile in the substrate waters. They contain high protein and many people love them very much. Thus, it is important to reduce the content of heavy metals in white mussels (Corbula faba Hinds) by using a solution of lime (Citrus aurantifolia Swingle). This study aimed to determine the effect of concentration and time of immersion in a solution of lime (Citrus aurantifolia Swingle) to the decline of heavy metals mercury (Hg), cadmium (Cd) and lead (Pb) in the White Mussels (Corbula faba Hinds) and their organoleptic value.

The sample of White Mussels (Corbula faba Hinds) is obtained from the river mouth at Ketingan Candi district, Sidoarjo regency. White-meat mussels (Corbula faba Hinds) soaked with a solution of lime (Citrus aurantifolia Swingle) concentration of 15%, 20% and 25%, with the soaking time variations 30, 60 and 90 minutes. The researcher then, conducted the heavy metal analysis at the Laboratory of Chemistry, Muhammadiyah University of Malang. Then, 15 panelists took part in an organoleptic test to determine the level of liking for flavors of white mussels (Corbula faba Hinds) after immersion in a solution of lime (Citrus aurantifolia Swingle). This study is an experimental study, and the data were analyzed using factorial ANAVA and followed by Duncan range test.

The ANAVA calculation results showed that the concentration of lime solution and the immersion time have significant effect in reducing the heavy metal mercury (Hg), cadmium (Cd) and lead (Pb) in the white mussels (Corbula faba Hinds). The concentration of lime solution 25 % with the duration of 90 minutes has the greatest effect in decreasing the heavy metal mercury (Hg), cadmium (Cd) and lead (Pb). Concentration of 25% solution of lemon juice for 90 minutes can reduce the heavy metal mercury (Hg) at 0,211 ppm (70.33%), 0,324 ppm (53.73%) in the heavy metal cadmium (Cd), and 0.933 ppm (55.53 %) in the heavy metal lead (Pb). Furthermore, the result of organoleptic assessment showed that the concentration of 25 % with duration of 90 minutes produced White Mussels with the highest level of organoleptic score, with 53.3 % of panelist.

Item Type: Thesis (Undergraduate)
Supervisor: Savitri, Evika Sandi and Syarifah, Umaiyatus
Keywords: Jeruk Nipis (Citrus aurantifolia Swingle); Merkuri (Hg); Cadmium (Cd); Timbal (Pb); Kupang putih (Corbula faba Hinds); Lime (Citrus aurantifolia Swingle); Mercury (Hg); Cadmium (Cd); Lead (Pb); White Mussels (Corbula faba Hinds)
Subjects: 06 BIOLOGICAL SCIENCES > 0608 Zoology > 060808 Invertebrate Biology
Departement: Fakultas Sains dan Teknologi > Jurusan Biologi
Location: 060808
Depositing User: Alexander Malik
Date Deposited: 07 Jun 2016 13:24
Last Modified: 22 Feb 2017 08:39
URI: http://etheses.uin-malang.ac.id/id/eprint/2663

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