APLIKASI ASAP CAIR UNTUK MEREDUKSI LOGAM BERAT DAN BAKTERI PADA KERANG HIJAU (PERNA VIRIDIS)

Abstract

Green mussel can survive in polluted waters, so that green mussel can be contaminated with heavy metals and bacteria. Therefore, a technology is needed to reduce heavy metals and bacteria to improve the quality and food safety of green mussel. One of the technologies that can be applied is soaking green mussel in liquid smoke. Phenol, carbonyl, and organic acid compounds in liquid smoke can function as a chelating agent of heavy metal and as an antibacterial. The aimed of this study was to evaluate the effectiveness of different types of liquid smoke (corncob, coconut shell, and rice husk) on the content of heavy metals (Cadmium and Cuprum) and total bacteria as well as the effect of soaking liquid smoke on the proximate and organoleptic values of green mussels. A liquid smoke solution of 10% (v/v) at a ratio of 1:1 (w/v) was used to soak the green mussels for 30 min after which washing was carried out. The results showed that soaked in liquid smoke could reduce Cadmium content by 14.58%, Cuprum content by 46.29%, and total bacteria 34.57 to 50.57% of green mussel. Soaked of coconut shell liquid smoke causes green mussel to have the lowest moisture content and the highest protein content. However, soaked in liquid smoke also causes a decrease in the organolepctic value of the taste of green mussels