PENGARUH VARIASI PERENDAMAN UDANG VANAME (Litopenaeus vannamei) DALAM ASAM BUAH ALAMI TERHADAP PENURUNAN KADAR TIMBAL (Pb) DI TAMBAK TRADISIONAL PASIR SAKTI LAMPUNG TIMUR

Natural fruit acids are fruits that taste sour containing organic acids, one of which is citric acid, examples of natural fruit acids are tamarind, lime, lemon, pineapple. Natural fruit acids can be used as an ingredient for soaking food derived from fishery products to get rid of the fishy smell and give the people a flavor of cooking. The purpose of this study was to determine the effect of immersion of natural fruit acids on the reduction of lead (Pb) levels in Vanamae shrimp, to determine which immersion variations had the most effect on reducing lead levels in Vanamae shrimp. This study used an experimental method with a completely randomized block design (RAKL). The experiment was carried out with 5 treatments, namely Control (200 grams of shrimp without immersion), Treatment 1 (200 grams of shrimp + 25ml filtrate), Treatment 2 (200 grams of shrimp + 25ml of lime), Treatment 3 (200 grams of shrimp + 25ml filtrate lemon), and treatment 4 (200 grams of shrimp + 25 ml filtrate), each treatment was given 4 times each. Based on the analysis of the anava test, the results obtained Fhit> Fdaf, It was concluded that there was an effect of immersion in natural fruit acids on reducing the levels of lead (Pb) in Vaname shrimp meat, soaking with lime acid was the most significant to reduce the levels of lead metal Pb.

FEATURES OF GRAIN GERMINATION WITH THE USE OF AQUEOUS SOLUTIONS OF FRUIT ACIDS

The paper describes some aspects of producing germinated cereal grain with the use of fruits acids of various concentrations. The technological process of grain germination (including washing grain, disinfection, hydration by alternate steeping and air resting, germination, and drying) has been analysed and studied. To intensify germination and disinfection of grain of various crops at the steeping stage, aqueous solutions of organic acids (citric acid, malic acid, and inactive tartaric acid) were used. The results of studying the effect of these organic acids on the energy and germination ability of grain, the flouriness of malt grain, the amino acid composition of malt, the microbiological status of grain have been presented. For each grain crop, concentrations have been determined of active substances in the solutions that activate germination and reduce the time of malt production. A higher flouriness of malt grain, being an important brewing parameter, has been shown. The effect of the considered growth stimulants on the amino acid composition of the finished product has been studied. An increase in the amino acids content indicates splitting the grain endosperm more deeply and obtaining a biologically valuable food product rich in essential amino acids. While studying the microbiological status of grain with the use of the said organic acids, their disinfecting ability towards the pathogenic microflora of the grain was observed. It has been found that the suggested method of intensifying grain germination allows obtaining eco-friendly products in a shorter time, namely, 3–6 days depending on the grain crop. It has been established that, compared to the classical technology, using fruit acids as growth stimulants allows obtaining malt of higher quality, rich in biologically active substances. These grain raw materials can be used both to brew beer and to make highly nutritious healthy food.