The Potention of Chicken Egg Shell (Galus galus domesticus) as Mercury Adsorbent for Blood Cockle (Anadara granosa) by Stirring Chamber Engineering

Abstract

Blood cockle (Anadara granosa) was a type of clam that is widely consumed by society especially people who lived in coastal area incuding Surabaya. The mercury (Hg) level in blood cockle clam became a health problem for human who consumed it. The examples of mercury effect to human health was the case of Minamata Disease in Japan and Muara Angke case in Jakarta which caused several victims. The type of this research was experiment with one group pre-post test design. The object of this research was chicken egg shell that used such as adsorbent in stirrinng chamber. Stirring chamber was a food hygiene tool which can decrease mercury level in blood cockle using stirring principle. Samples were taken using purposive technique with five replication. The level of adsorbent which was used were 25 grams, 50 grams, and 75 grams in a liter of water then stirred for 15 minutes, 30 minutes, and 45 minutes using stirring chamber. Results showed that the level of mercury in blood cockle were reduced along with the increasing of the adsorbent dosage and the stirring duration. The highest number of mercury reduction were in the longest duration of stirring (45 minutes) with the highest dosage of adsorbent (75 grams). The level of mercury content in blood cockle which reduced were 0.545 ppm (93.64%) from 0.582 ppm before treatment into 0.037 ppm after treatment. The conclusion was the longer duration of stirring and the higher adsorbent dosage would be the lower level of mercury in blood cockle. It was recommended to the society to stirr blood cockle using chicken egg shell adsorbent before it was cooked. The next research about reducing mercury level can be done by adding another variables such as temperature, stirring speed, and adsorbent diameter variant to know the effective way to reduced mercury level in blood cockle.