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Warsidah Warsidah scopus  -  Marine Science Department, Faculty of Mathematics and Natural Sciences, Universitas Tanjungpura, Pontianak, Kalimantan Barat, Indonesia
Mega Sari Juane Sofiana scopus  -  Marine Science Department, Faculty of Mathematics and Natural Sciences, Universitas Tanjungpura, Pontianak, Kalimantan Barat, Indonesia
Agus Yuliono  -  Social Anthropology Department, Faculty of Social Science and Political Science, Universitas Tanjungpura, Indonesia
Lucky Hartanti  -  Food Science and Technology Department, Faculty of Agriculture, Universitas Tanjungpura, Indonesia
Dwi Gusmalawati  -  Biology Department, Faculty of Mathematics and Natural Sciences, Universitas Tanjungpura, Indonesia
*Ikha Safitri scopus  -  Marine Science Department, Faculty of Mathematics and Natural Sciences, Universitas Tanjungpura, Pontianak, Kalimantan Barat, Indonesia
Risko Risko  -  Marine Science and Fisheries Department, Politeknik Negeri Pontianak, Indonesia
Jannati Jannati  -  Marine Science Department, Faculty of Mathematics and Natural Sciences, Universitas Tanjungpura, Pontianak, Kalimantan Barat, Indonesia

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Kepah shells have important economic value and are widely used as food ingredients because they contain high nutritional content. Heavy metals that enter the waters will generally be accumulated in sediments and absorbed by biota. As filter feeder, Kepah accumulate heavy metals from the environment that toxic to humans. This study aimed to determine the effect of cooking methods on the concentration of lead (Pb) in Kepah shell. The measurement of Pb content was conducted according to SNI 2345.5-2011 by Atomic Absorption Spectrophotometer (AAS). Result showed that different cooking methods influenced the Pb content in Kepah shells. Frying and boiling processes reduced the Pb concentration of 46.34% and 31.48%, respectively. According to the result, frying suggested as the best cooking method to provide healthful food for consumption.
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Keywords: Kepah; Polymesoda erosa; frying; boiling; lead (Pb)

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