Effectiveness of Apple Cider Vinegar Immersion with and Without Mother as a Decrease in Lead (Pb) Levels in Green Mussels (Perna viridis)
Lead is a heavy metal that often pollutes aquatic biota such as green mussels. Green mussels that contain lead if consumed in humans can pose health risks such as long-term assumptions or in high levels can cause poisoning. To reduce the lead level, we can use apple cider vinegar with and without mo...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
LPPT Universitas Gadjah Mada
2024-12-01
|
| Series: | Journal of Food and Pharmaceutical Sciences |
| Subjects: | |
| Online Access: | https://jurnal.ugm.ac.id/v3/JFPS/article/view/15528/5277 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832589640705507328 |
|---|---|
| author | Siti Nur Muhibbatul Jannah Eka Farpina Ganea Qorry Aina |
| author_facet | Siti Nur Muhibbatul Jannah Eka Farpina Ganea Qorry Aina |
| author_sort | Siti Nur Muhibbatul Jannah |
| collection | DOAJ |
| description | Lead is a heavy metal that often pollutes aquatic biota such as green mussels. Green mussels that contain lead if consumed in humans can pose health risks such as long-term assumptions or in high levels can cause poisoning. To reduce the lead level, we can use apple cider vinegar with and without mother which contains acetic acid and citric acid. The purpose of this study is to observe lead levels of green mussels after soaking with apple cider vinegar with and without mother, percentage decrease in green mussels lead content and the effectiveness of apple cider vinegar with and without mother in reducing lead levels. This study was a quasi-experiment by soaking green mussels using apple cider vinegar with and without mother for 5, 10, 15 minutes. The sample is prepared by drying the sample in the oven and extracting the sample using wet destruction so that a clear liquid is obtained that can be measured using an atomic absorption spectrophotometer. The results showed that the average lead levels sample soaked by apple cider vinegar with mothers were 0.219 mg/L, 0.103 mg/L, 0.088 mg/L, without mothers were 0.205 mg/L, 0.173 mg/L, 0.125 mg/L. The percentage of lead decrease was 2.6%, 49%, 51% used apple cider vinegar with mother while without mother is 8%, 15%, 30%. After the one-way ANOVA test, a p-value of > 0.05 was obtained with no effect of lead reduction. Based on research apple cider vinegar with and without mother can reduce lead levels, but statistically, the decrease is not significant. |
| format | Article |
| id | doaj-art-824cf390bdb74f10adde8cf7bba37abd |
| institution | Kabale University |
| issn | 2089-7200 2339-0948 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | LPPT Universitas Gadjah Mada |
| record_format | Article |
| series | Journal of Food and Pharmaceutical Sciences |
| spelling | doaj-art-824cf390bdb74f10adde8cf7bba37abd2025-01-24T10:11:07ZengLPPT Universitas Gadjah MadaJournal of Food and Pharmaceutical Sciences2089-72002339-09482024-12-0112320521210.22146/jfps.15528Effectiveness of Apple Cider Vinegar Immersion with and Without Mother as a Decrease in Lead (Pb) Levels in Green Mussels (Perna viridis)Siti Nur Muhibbatul Jannah0Eka Farpina1Ganea Qorry Aina2Poltekkes Kemenkes Kalimantan Timur, Jl. Kurnia Makmur 64, Samarinda, IndonesiaPoltekkes Kemenkes Kalimantan Timur, Jl. Kurnia Makmur 64, Samarinda, IndonesiaPoltekkes Kemenkes Kalimantan Timur, Jl. Kurnia Makmur 64, Samarinda, IndonesiaLead is a heavy metal that often pollutes aquatic biota such as green mussels. Green mussels that contain lead if consumed in humans can pose health risks such as long-term assumptions or in high levels can cause poisoning. To reduce the lead level, we can use apple cider vinegar with and without mother which contains acetic acid and citric acid. The purpose of this study is to observe lead levels of green mussels after soaking with apple cider vinegar with and without mother, percentage decrease in green mussels lead content and the effectiveness of apple cider vinegar with and without mother in reducing lead levels. This study was a quasi-experiment by soaking green mussels using apple cider vinegar with and without mother for 5, 10, 15 minutes. The sample is prepared by drying the sample in the oven and extracting the sample using wet destruction so that a clear liquid is obtained that can be measured using an atomic absorption spectrophotometer. The results showed that the average lead levels sample soaked by apple cider vinegar with mothers were 0.219 mg/L, 0.103 mg/L, 0.088 mg/L, without mothers were 0.205 mg/L, 0.173 mg/L, 0.125 mg/L. The percentage of lead decrease was 2.6%, 49%, 51% used apple cider vinegar with mother while without mother is 8%, 15%, 30%. After the one-way ANOVA test, a p-value of > 0.05 was obtained with no effect of lead reduction. Based on research apple cider vinegar with and without mother can reduce lead levels, but statistically, the decrease is not significant.https://jurnal.ugm.ac.id/v3/JFPS/article/view/15528/5277leadgreen clamsapple cider vinegar |
| spellingShingle | Siti Nur Muhibbatul Jannah Eka Farpina Ganea Qorry Aina Effectiveness of Apple Cider Vinegar Immersion with and Without Mother as a Decrease in Lead (Pb) Levels in Green Mussels (Perna viridis) Journal of Food and Pharmaceutical Sciences lead green clams apple cider vinegar |
| title | Effectiveness of Apple Cider Vinegar Immersion with and Without Mother as a Decrease in Lead (Pb) Levels in Green Mussels (Perna viridis) |
| title_full | Effectiveness of Apple Cider Vinegar Immersion with and Without Mother as a Decrease in Lead (Pb) Levels in Green Mussels (Perna viridis) |
| title_fullStr | Effectiveness of Apple Cider Vinegar Immersion with and Without Mother as a Decrease in Lead (Pb) Levels in Green Mussels (Perna viridis) |
| title_full_unstemmed | Effectiveness of Apple Cider Vinegar Immersion with and Without Mother as a Decrease in Lead (Pb) Levels in Green Mussels (Perna viridis) |
| title_short | Effectiveness of Apple Cider Vinegar Immersion with and Without Mother as a Decrease in Lead (Pb) Levels in Green Mussels (Perna viridis) |
| title_sort | effectiveness of apple cider vinegar immersion with and without mother as a decrease in lead pb levels in green mussels perna viridis |
| topic | lead green clams apple cider vinegar |
| url | https://jurnal.ugm.ac.id/v3/JFPS/article/view/15528/5277 |
| work_keys_str_mv | AT sitinurmuhibbatuljannah effectivenessofapplecidervinegarimmersionwithandwithoutmotherasadecreaseinleadpblevelsingreenmusselspernaviridis AT ekafarpina effectivenessofapplecidervinegarimmersionwithandwithoutmotherasadecreaseinleadpblevelsingreenmusselspernaviridis AT ganeaqorryaina effectivenessofapplecidervinegarimmersionwithandwithoutmotherasadecreaseinleadpblevelsingreenmusselspernaviridis |