BibTex Citation Data :
@article{IJFST6764, author = {Achid Al Chusein and Ratna Ibrahim}, title = {Soaking Period of Cooked Blood Cockle (Anadara granosa) Meat in Alginate Solution to Cadmium Content Reduction}, journal = {Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology}, volume = {8}, number = {1}, year = {2012}, keywords = {}, abstract = { Some blood cockles in the West Banjir Kanal river estuary in Semarang have been contaminated by some heavy metal that exceeds the level of Indonesian National Standard requirement. The research aimed to find out the effect of different soaking period of cooked blood cockle (Anadara granosa) meat in 4.0% alginate solution to the cadmium content reduction, moisture content, ash content, pH and organoleptic values of the product. The experimental design used was completely randomized design with three treatments, namely the soaking period of cooked blood cockle meat in 4.0% alginate solution for 10 minutes, 20 minutes, 30 minutes and control (without soaking). Each of the treatment was done in triplicate. The results showed that the different soaking period of cooked blood cockle meat in 4.0% alginate solution (for 10 minutes, 20 minutes, 30 minutes) resulted in highly significant reduction of cadmium content which was from 1.588 mg/kg (control) to 0.463 mg/kg (the lowest) after 30 minutes soaking period. The longer the soaking period of cooked blood cockle meat in 4.0% alginate solution the lower the cadmium content. The soaking period of cooked blood cockle meat in 4.0% alginate solution for 30 minutes was the best soaking period because it could reduce the content of cadmium up to 0.463 mg/kg and the organoleptic value was 7.89 which met the quality requirements of cooked blood cockle meat according to SNI. Key words: Cooked blood cockle meat, alginate, cadmium, pH, quality }, issn = {2549-0885}, pages = {20--26} doi = {10.14710/ijfst.8.1.20-26}, url = {https://ejournal.undip.ac.id/index.php/saintek/article/view/6764} }
Refworks Citation Data :
Some blood cockles in the West Banjir Kanal river estuary in Semarang have been contaminated by some heavy metal that exceeds the level of Indonesian National Standard requirement. The research aimed to find out the effect of different soaking period of cooked blood cockle (Anadara granosa) meat in 4.0% alginate solution to the cadmium content reduction, moisture content, ash content, pH and organoleptic values of the product. The experimental design used was completely randomized design with three treatments, namely the soaking period of cooked blood cockle meat in 4.0% alginate solution for 10 minutes, 20 minutes, 30 minutes and control (without soaking). Each of the treatment was done in triplicate. The results showed that the different soaking period of cooked blood cockle meat in 4.0% alginate solution (for 10 minutes, 20 minutes, 30 minutes) resulted in highly significant reduction of cadmium content which was from 1.588 mg/kg (control) to 0.463 mg/kg (the lowest) after 30 minutes soaking period. The longer the soaking period of cooked blood cockle meat in
4.0% alginate solution the lower the cadmium content. The soaking period of cooked blood cockle meat in 4.0% alginate solution for 30 minutes was the best soaking period because it could reduce the content of cadmium up to 0.463 mg/kg and the organoleptic value was 7.89 which met the quality requirements of cooked blood cockle meat according to SNI.
Article Metrics:
Last update:
Last update: 2024-12-12 06:39:05
Heavy metal toxicity and the influence of water quality in watershed for enhancing fisheries food security
The Authors submitting a manuscript do so on the understanding that if accepted for publication, copyright of the article shall be assigned to Saintek Perikanan journal ,Faculty Fisheries and Marine Science Universitas Diponegoro as the publisher of the journal. Copyright encompasses rights to reproduce and deliver the article in all form and media, including reprints, photographs, microfilms, and any other similar reproductions, as well as translations. Saintek Perikanan journal ,Faculty Fisheries and Marine Science Universitas Diponegoro and the Editors make every effort to ensure that no wrong or misleading data, opinions or statements be published in the journal. In any way, the contents of the articles and advertisements published in Saintek Perikanan journal are the sole and exclusive responsibility of their respective authors and advertisers.
The Copyright Transfer Form can be downloaded : [Copyright Transfer Form Saintek Perikanan]. The copyright form should be signed originally and send to the Editorial Office in the form of original mail, scanned document or fax :
Suryanti (Editor-in-Chief)
Editorial Office of Saintek Perikanan journal ,Faculty Fisheries and Marine Science Universitas Diponegoro Jl. Prof. Soedarto, Kampus Undip Tembalang, Semarang, Central Java, Indonesia 50275
Telp./Fax: (024) 7474698
Email: saintekjurnal@gmail.com
View My Stats