PAPARAN TOTAL MERKURI DALAM IKAN AIR LAUT DAN AIR TAWAR PADA BEBERAPA WILAYAH DI YOGYAKARTA
SILKE ARINDA MAULINA, Dr. Nurul Hidayat Aprilita, M.Si ; Suratno, M.Sc
2016 | Skripsi | S1 KIMIATelah dilakukan penelitian tentang paparan total merkuri terhadap ikan air laut dan ikan air tawar pada beberapa wilayah di Yogyakarta menggunakan mercury analyzer. Analisis sampel ikan menggunakan mercury analyzer dilakukan dengan cara dikeringkan dan dihaluskan menjadi bubuk. Sampel ikan yang telah dihilangkan sisiknya, diambil bagian punggung, ekor dan hatinya. Sampel ikan untuk analisis merkuri dimasukkan dalam oven 60 oC selama 24 jam. Sampel ikan kering diukur beratnya dengan pengulangan sebanyak 3 kali sampai berat stabil. Sampel ikan kering dihaluskan sampai berbentuk serbuk. Sampel ikan dianalisis konsentrasi total merkurinya menggunakan mercury analyzer. Konsentrasi merkuri tertinggi pada ikan konsumsi air laut dan air tawar yang diambil di Wilayah Yogyakarta dan sekitarnya terdapat pada ikan gabus yaitu 0,32 mg/kg berat kering yang berasal dari pasar tradisional, sedangkan pada ikan air laut terdapat pada ikan jerukan yaitu 0,32 mg/kg berat kering yang berasal dari tangkapan langsung nelayan. Konsentrasi merkuri dalam ikan tersebar merata pada bagian punggung ekor dan hati, sementara udang terakumulasi dibagian ekor dan cumi-cumi dibagian tentakel. Secara keseluruhan, konsentrasi total merkuri pada sampel ikan yang diteliti masih dibawah ambang batas yang ditentukan SNI No. 7387 Tahun 2009 tentang batas maksimum cemaran merkuri (Hg) dalam ikan dan hasil olahannya yaitu 0,5 mg/kg. Hasil dari pengukuran ini dapat disimpulkan besarnya konsentrasi merkuri dalam tubuh ikan disebabkan oleh jenis makanan, ukuran tubuh dan habitatnya.
A study of total mercury exposure towards seawater and freshwater fishes in several regions in Yogyakarta using mercury analyzer had been done. Fish samples analyzed had been conducted by drying it up then crushing it into powder. The fish samples, which the scales had been removed, was taken on the back, the tail, and the liver of its body. Fish samples for mercury analysis was processed in a 60 ᵒC oven for 24 h. Dried fish samples were weighed for three times until the weight was stable. The dried fish samples were crushed into powder. The total concentration of mercury contained in the samples was analyzed using mercury analyzer. The highest mercury concentration in freshwater consumption fish which were taken in the region of Yogyakarta was found in gabus fish of 0.32 mg/kg dried weight which taken from traditional market. Meanwhile, from the seawater fish samples, jerukan fish had the highest concentration of 0.32 mg/kg dried weight which was taken directly from the fishermen. The concentration mercury in fish was spread evenly on the back, the tail and liver of its body, while the accumulation mercury in shrimp was located in its tail and squids had it in the tentacles. In summary, total concentration of mercury in the samples was still under threshold value determined by SNI No. 7387 in 2009. The maximum limitation of mercury contamination in fish and its products was 0.5 mg/kg. It could be summarized up from this study, that concentration of mercury in fishes’body was due to food, size and its habitat.
Kata Kunci : ikan, mercury analyzer, total merkuri
