Desorpsi Timbal pada Kerang Darah (Anadara granosa) Menggunakan Ekstrak Air Kulit Jeruk Siam dan Pektinnya

Abstract

Blood cockles (Anadara granosa) from some sources were reported to contain lead above the threshold as defined by the Standar Nasional Indonesia (SNI). In this experiment, orange peel extract and its pectin were used to reduce the lead content on blood cockles. Aqueous extract orange peels were obtained by crushing the peels and mixed with in proportion of 1:3. Pectin was extracted from the peels using HCl 0.1 N at pH 1.5, and temperature 95 °C for 40 minutes. The pectin yield was 10.18%, equivalent weight 1180.45 g/eq, methoxyl content 6.52% (w/w), galacturonic acid 57.65% (w/w), and degree of estherification 64.24% (w/w). Samples of blood cockles purchased from Pasar Anyar Bogor. The result showed that lead content was below SNI threshold. The samples of blood cockle meat were soaked in lead solution and desorption of lead could be measured. Desorption process were performed by soaking the samples in the extract solution and in 0.2% pectin solution for 60 minutes. The aqueous extract of orange peel reduced lead content by 46%, whereas pectin solution was able to reduced for 48%.