The Analysis of Pb and Cu in Canned Fish and Sauces on the Storage Time

Abstract

Lead (Pb) is pollutant that found in canned foods derived from the soldering between Can and lead. Copper (Cu) is one of material packaging can be oxidized and dissolved in acidic foods. Pb and Cu are not dangerous in little but it can cause botulism in gross. The storage time can affect the solubility of the metals. The purpose of the research to know levels Pb and Cu in fishes and sauces canned and compared with limit BPOM. BPOM’s limit in canned fish for Pb is 0,3 ppm and for Cu is 5 ppm. The steps of the method are optimization the destruction method and the measurement using Atomic Absorption Spectrofometry (SSA). The result shows that the storage time give effect to the greater of metal Pb and Cu in fish and sauce.The content of metal Pb in all sample exceeded the limit of BPOM. The content of metal Cu in sample ”A” does not exceed in fish and sauce. The first month of sample ”B” does not exceed, but the sixth month up to the twenty fourth month exceed BPOM’s limit in fish and sauce. The precision in all the measurement have on average <2 %, it shows that all the measurements are good repetition.