The Analysis of Pb and Cu levels in Canned fish and Sauces for the Storage Time

Erfiandika, Hefinda; Asnawati, Asnawati; Ratnadewi, Anak Agung Istri

doi:10.19184/jid.v15i2.835

Cited by 2 publications

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References 2 publications

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“…There is a difference in lead levels at each storage period. The longer the shelf life of canned fish, the more lead it contains [8].…”

Section: Results Of the Effect Of Physical Condition On Pb Contentmentioning

confidence: 99%

The Effect of Storage Time in Influencing Pb Metal Content in Canned Food: A Review

Fuadi,

Wardana

2024

IOP Conf. Ser.: Earth Environ. Sci.

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The usage of cans as processed food packaging may cause toxicity in the form of metal contamination that is dangerous for the human body. Although canned food products spread in Indonesia have met SNI standards, metal contamination can occur or increase if the handling process is carried out incorrectly. The handling process of canned food that does not follow the standards made by Codex CAC/RCP 60-2005 on temperature exposure, storage time, and physical condition of cans is a factor influencing Pb metal contamination of canned food. Therefore, this study aims to summarize the effect of temperature exposure, length of storage, and physical damage of cans on Pb content in canned food. PRISMA guidelines were used as the method to find suitable sources for this systematic review. Relevant studies that were used are retrieved from several databases such as Science Direct, EBSCOhost, Taylor & Francis, and Wiley Online. The keywords used to identify the relevant studies were “metal contamination”, “heavy metal contamination”, “metal toxicity”, and “canned food”. The initial search in databases yielded 73 articles. After the screening process based on the criteria of the article, only 11 articles were used in the final systematic review. The result showed that storage time is most commonly related to the cause of increased Pb content in canned food compared to temperature exposure and physical condition. Therefore, the market must ensure that the handling process of canned food is carried out following Codex CAC/RCP 60-2005 to reduce the chance of increased Pb content in canned food products.

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“…There is a difference in lead levels at each storage period. The longer the shelf life of canned fish, the more lead it contains [8].…”

Section: Results Of the Effect Of Physical Condition On Pb Contentmentioning

confidence: 99%

The Effect of Storage Time in Influencing Pb Metal Content in Canned Food: A Review

Fuadi,

Wardana

2024

IOP Conf. Ser.: Earth Environ. Sci.

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“…Salah satu nya diolah menjadi sarden pindang tongkol. Sarden merupakan masakan yang berbahan ikan dengan penambahan bumbu dengan berbagai jenis rasa tomat, pedas atau ekstra pedas (5). Proses pembuatan sarden pindang tongkol di penelitian ini ditambahkan pengawet berupa nitrit dan kitosan.…”

Section: Pendahuluanunclassified

Analisis Protein, Kalsium, Natrium Dan Organoleptik Sarden Pindang Tongkol Dengan Nitrit Dan Kitosan

Ambarawati¹,

Kusumaningsih²,

Kusumawati³

2021

Gojhes

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Kandungan air ikan tongkol sangat tinggi, menyebabkan ikan lebih mudah membusuk. Pindang sebagai salah satu pengawetan ikan tongkol dengan metode penggaraman, masih ditemukan bakteri yang mampu hidup di lingkungan berkadar garam tinggi. Olahan menu sarden pada penelitian ini menggunakan pindang tongkol. Pengolahan pindang tongkol menjadi sarden menggunakan nitrit dan kitosan sebagai pengawet. Tujuan dari penelitian ini untuk mengetahui perbedaan kandungan protein, kalsium, natrium dan daya terima pada olahan sarden pindang tongkol dengan penambahan nitrit 0,01 mg dan kitosan (1,5%; 3%). Analisis kandungan protein menggunakan metode kjeldahl, untuk analisis kandungan kalsium dan natrium menggunakan metode spektrofotometer serapan atom. Hasil yang didapatkan kandungan protein tertinggi pada kelompok kontrol sebesar 24,36%, kandungan kalsium tertinggi pada kitosan 3% sebesar 75,53 mg/kg dan kandungan natrium tertinggi pada kitosan 1,5% sebesar 2047,0 mg/kg. Hasil uji organoleptik sarden pindang tongkol pada rasa, aroma dan warna memberikan hasil terbaik pada kitosan 3% sedangkan hasil uji organoleptik tekstur memberikan hasil terbaik pada kitosan 1,5%. Oleh karena itu, sarden pindang tongkol dengan kitosan dapat dijadikan sebagai salah satu alternatif pengawet dan mengurangi penurunan nilai nutrisi.Kata kunci: Kitosan; Nitrit; Nilai gizi; Pindang tongkol; Sarden

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The Analysis of Pb and Cu levels in Canned fish and Sauces for the Storage Time

Cited by 2 publications

References 2 publications

The Effect of Storage Time in Influencing Pb Metal Content in Canned Food: A Review

The Effect of Storage Time in Influencing Pb Metal Content in Canned Food: A Review

Analisis Protein, Kalsium, Natrium Dan Organoleptik Sarden Pindang Tongkol Dengan Nitrit Dan Kitosan

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