Removal of heavy metals from green mussels (Perna viridis) using pineapple (Ananas comosus) solution as a source of citric acid

Abstract

Green mussel is a type of shellfish that is widely consumed by humans. Excessive consumption of green mussels can be harmful to health because they are prone to contain heavy metals. One of the methods to reduce the heavy metal content of green mussels is to use citric acid in the pineapple solution. The Green mussel was soaked in pineapple solution for 30 min, 60 min and 90 min. The content of heavy metals such as Pb, Cd, and As was analyzed by ICP-MS. The results showed that after soaking green mussels in pineapple solution for 30 minutes, they reduced 85% Pb, 80,95% Cd, and 53,23% As. The duration of soaking green mussels in pineapple solution for 30 minutes overall had a better quality than soaking for 60 and 90 minutes, with a moisture content of 74,43 + 0,39 (%), protein content 15,21 + 0,35 (%), pH level 6,74 + 0,10, organoleptic with a confidence interval of 7,48<μ< 7,54.