The Effect of Pineapple Juice on Lead Levels (Pb) In Sepat Salted Fish

Abstract

Salted fish is one of the processed fish products with a fairly simple manufacturing process that is only by soaking or applying salt or saline solution and then dried under the sun’s heat until the salt soaks and dries. In making salted fish, there are several ways that can cause the fish to be contaminated with heavy metals such as Lead (Pb). One of them is when drying fish placed on the side of the road, if the fish is consumed by humans can be harmful to human health.The purpose of this study was to determine the effect of pineapple juice on lead levels in sepat salted fish. The research method used in this study is the Experiment Laboratory with post test only control design. This study used an experimental method with a laboratory analysis method with a two-time repetition (duplo) technique. Pineapple juice is an independent variable and lead content in salted fish is the dependent variable. The results showed lead levels in salted fish after being treated with pineapple juice 100%, 75%, 50% and 25% had decreased lead levels in salted fish, this was due to the presence of citric acid content in pineapple levels of lead in salted fish The results showed the effect of pineapple juice on lead levels in sepat salted fish. Decreased levels of lead metals in salted fish sepat caused by a solution of citric acid contained in pineapple fruit extracts.