The Effect of Citric Acid Soaking Time on The Levels of Lead (Pb) in Lorjuk Meat (Solen sp.)

Lead (Pb) is one of the pollutants in aquatic environment that often questioned because it has toxic and dangerous properties for biota indirect impacts on humans who consume it. Lorjuk (Solen sp.) biotas can accumulate lead its body a filter feeder. The levels accumulated lorjuk be reduced by immersion using chelating agent, such as citric acid bind metals thereby freeing food from metal contamination lead. This study aimed to determine effect different soaking times with optimal time reduce meat. used Completely Randomized Design (CRD) which consisted three treatments meat (1.5 hours; 3 hours 4.5 hours). results showed duration affected best treatment 4,5 could percentage decrease 14,38%, organoleptic values appearance parameter 6,07 (whole, specific color, bright clean); odor 7,40 (very fresh) texture 7,07 (elastic, solid compact), moisture content 78,25%; protein 8,67%; lipid 0,65% ash 0,61%.