LAMA PERENDAMAN DAGING KERANG DARAH (Anadara granosa) REBUS DALAM LARUTAN ALGINAT TERBADAP PENGURANGAN KADAR KADMIUM (Soaking Period of Cooked Blood Cockle (Anadara granosa) Meat in Alginate Solution to Cadmium Content Reduction)

Abstract

Sebagian kerang darah yang berada di muara sungai Banjir Kanal Barat di Semarang tercemar oleh beberapa jenis logam berat yang kadarnya melebihi persyaratan SNl. Penelitian ini bertujuan untuk mengetahui perbedaan lama perendaman daging kerang darah (Anadara granosa) rebus dalam larutan alginat 4,0% terhadap pengurangan kadar kadrnium, nilai pH, kadar air, kadar abu dan nilai organolcptik produk. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap dengan 4 perlakuan, yaitu perendaman daging kerang darab rebus dalam larutan alginat 4,0% selama 10 menit, 20 menit, 30 menit, dan kontrol (tanpa percndaman) dengan 3' kali ulangan. Hasil pcnclitian menunjukkan bahwa lama perendaman daging kerang darah rebus dalam larutan alginat 4,0% (10 menit, 20 menit dan 30 menit) menyebabkan penurunan kadar kadmium secara sangat nyata yaitu dari 1,588 mg/kg (kontrol) menjadi paling rendah 0,463 mg/kg (penurunan 70%) pada perendaman selama 30 menit. Makin lama perendaman daging kerang darah rebus dalam larutan alginat 4,0% makin rendah kadar kadmiumnya. Perendarnan daging kerang darah rebus dalam Larutan alginat 4,0% selama 30 menit merupakan perendaman tcrbaik karena dapat menurunkau kadar kadmium daging kcrang rebus hingga mencapai 0,463 mg/kg dengan nilai organoleptik 7,89 sehingga produknya memenuhi persyaratan mutu kerang darah menurut SNI. Some blood cockles in the West Banjir Kanal river estuary in Semarang have been contaminated by some heavy metal that exceed the level of Indonesian National Standard requirement. The research aimed tO find out the effect of different soaking period of cooked blood cockle (Anadara grallosaj meal 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 4.00/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 wasfrom 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 SNT.