PENGAMATAN KADAR SENYAWA POLISIKLIK AROMATIK HIDROKARBON (PAH): (BENZO [a] PYREN,  BENZO [a] ANTRASEN,  BENZO [b] FLUORANTEN, DI-BENZO [a,h] ANTRASEN,  DAN BENZO [g,h,i] PERYLEN)  DALAM AIR LAUT DI TELUK  JAKARTA

Edward, E

doi:10.21107/jk.v10i2.2703

Cited by 2 publications

(1 citation statement)

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“…One of the environmental quality parameters of Jakarta Bay was represented by the PAH level in seawater and sediment. In the previous studies, PAH level in seawater was ranged from 30-982 ng.L -1 (Edward, 2017), and PAH level in sediment was ranged from 30 to 2,600 ng.g -1 (Dwiyitno et al, 2016). The occurrence of PAH in seawater and sediment will certainly impact the living biota around the Cilincing water ecosystem.…”

Section: (A)mentioning

confidence: 99%

Occurrence and Source Apportionment of Polycyclic Aromatic Hydrocarbons (PAHs) in Green Mussel (Perna viridis) from Cilincing Waters of Jakarta Bay, Indonesia

Yogaswara¹,

Partono

Satya

2021

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Green mussels (Perna viridis) as sedentary organisms have been adopted as bioindicators in the marine environment for many decades. They have been potentially affected by anthropogenic activity and organic contaminants such as polycyclic aromatic hydrocarbons (PAHs) in an aquatic environment. This study aims to determine concentration, distribution and potential sources of PAHs in green mussel biomass obtained from Cilincing waters, Jakarta Bay. Fresh green mussels were collected from aquaculture facilities at Cilincing waters of Jakarta Bay with various size categories of shell length and were extracted with solvent n-hexane-dichloromethane mixture using Soxhlet method. The concentrate of sample extract was purified using silica gel/sodium sulfate anhydrous with n-pentene-DCM effluent in fractionation. Finally, the purified sample was injected into the GC-MS instrument. The result showed that the highest concentration of total PAH (TPAH) was 126.47 ng.g-1 wet weight (ww), founded in the guts from the biggest group of green mussel (length of 6.00 to 7.99 cm), and 3-aromatic rings were predominantly detected in all group sizes of green mussel. The result of the LMW/ HMW and diagnostic binary ratio indicated that PAH contamination is caused by a mixed source of petrogenic and pyrogenic processes. It may be due to the presence of oil spilled and petroleum waste from shipyard and cargo activities and atmospheric deposition. Based on excess cancer risk (ECR) value and the concentration level of PAH carcinogenic according to National Agency of Drug and Food Control (BPOM) regulation, PAH level in green mussels are acceptable and minor negative impact due to typical human consumption. Nevertheless, it needs to be circumspect to exploiting green mussels as seafood resources for daily consumption due to the carcinogenic content.

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Section: (A)mentioning

confidence: 99%

Occurrence and Source Apportionment of Polycyclic Aromatic Hydrocarbons (PAHs) in Green Mussel (Perna viridis) from Cilincing Waters of Jakarta Bay, Indonesia

Yogaswara¹,

Partono

Satya

2021

Squalen Bull. Marine Fisheries Postharvest Biotech.

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Downstream strategies of liquid smoke products as a preservative and smoke aroma in fishery products

Budiati,

Swastawati,

Syakur

et al. 2024

JPHPI

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Smoked fish is a fishery product that meets the nutritional needs of the population. The traditional smoking method leads to the production of H2S, which reduces the aroma and is carcinogenic. The liquid smoke technology offers a solution to the challenges associated with the application of traditional smoking methods. However, the use of the liquid smoke method remains limited in smoked fish businesses. This study aimed to evaluate and develop a downstream strategy for producing and distributing liquid smoke to facilitate its implementation by smoked fish businesses based on SWOT analysis. This study employed a quantitative descriptive methodology utilizing the strengths, weaknesses, opportunities, and threats (SWOT) analytical framework. The data were collected through interviews and questionnaires. The obtained data were subjected to weight calculations using the Expert Choice tool. The research findings indicate that the optimal approach for developing downstream liquid smoke products is to create a novel product in the form of liquid smoked fish. Liquid-smoked fish are immersed in or coated with liquid smoke to achieve an extended shelf life and smoky aroma, without traditional smoking methods. In addition, it establishes a strategic alliance between scholars, entrepreneurs, and the government. Strategic relationships can be established by developing a shared agenda focusing on fostering a sustainable blue economy. The blue economy refers to the use of hygienic, healthy, and non-carcinogenic fishing products such as smoked fish to promote sustainable economic growth and enhance community welfare.

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PENGAMATAN KADAR SENYAWA POLISIKLIK AROMATIK HIDROKARBON (PAH): (BENZO [a] PYREN, BENZO [a] ANTRASEN, BENZO [b] FLUORANTEN, DI-BENZO [a,h] ANTRASEN, DAN BENZO [g,h,i] PERYLEN) DALAM AIR LAUT DI TELUK JAKARTA

Cited by 2 publications

References 4 publications

Occurrence and Source Apportionment of Polycyclic Aromatic Hydrocarbons (PAHs) in Green Mussel (Perna viridis) from Cilincing Waters of Jakarta Bay, Indonesia

Occurrence and Source Apportionment of Polycyclic Aromatic Hydrocarbons (PAHs) in Green Mussel (Perna viridis) from Cilincing Waters of Jakarta Bay, Indonesia

Downstream strategies of liquid smoke products as a preservative and smoke aroma in fishery products

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