METHYL MERCURY IN GREEN MUSCLE (Mytilus viridis L.) FROM FISH MARKET MUARA ANGKE : BEFORE AND AFTER COOKING Metl/Merkurlda/am KerangHQau(Mytllus viridis L.) dari Pasar Pelelangan ikan Muara Angke: Sebelum dan Setelah ...
ABSTRACT The determination of methyl mercury content in green muscle (Myti/us viridis L.) that were taken from Pasar Pelelangan Ikan Muara Angke, Jakarta Bay has been carried out. Sampling was taken in November 2005 and March 2006, the samples were bought from the green muscle sellers. The aim of th...
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| Format: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
2008
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| Online Access: | https://repository.ugm.ac.id/27973/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=11036 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | ABSTRACT
The determination of methyl mercury content in green muscle (Myti/us viridis L.) that were taken from Pasar
Pelelangan Ikan Muara Angke, Jakarta Bay has been carried out. Sampling was taken in November 2005 and March
2006, the samples were bought from the green muscle sellers. The aim of this research is to know the effect of
cooking on the content of methyl mercury in green muscle. Samples were homogenized, weighed and washed with
aceton and toluene. After washing, the homogenized material was added with' HCI solution, extrected with toluene,
then the methyl mercury content in toluene extract was analyzed using gas chromatography. The results of this
researchshowedthatmethylmercuryconcentrationin rawandcookedgreenmusclerespectivelywere0.803 :!::
0.019 pg/g and 0.443:!::0.035 pg/g (in November2005)and 0.096:!::0.014 pg/g and 0.079:!:: 0.016 pg/g (in March
2006) respectively. The methyl mercury content in raw (in November 2005) was higher than in cooked green muscle
as permitted concentration in the sea biota by WHO and FAO, it is 0.5 ppm (pg/g), on the ottler hand the result of
the second sampling in March 2006 showed that methyl mercury content in green muscle was lower than permitted
concentration. Cooking process of the green muscle decreased methyl mercury content 44.85% (sampling in
November 2005) and 17.71% (sampling in March 2006), because methyl mercury that bonded to protein were
distributed to boiling water. Methyl mercury content in green muscle after cooking was still lower than the permitted
concentration. |
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