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Cemaran Mikroplastik pada Ikan Pindang dan Potensi Bahayanya terhadap Kesehatan Manusia, Studi Kasus di Bogor
Abstract
Tingginya akumulasi sampah plastik di perairan Indonesia dapat meningkatkan potensi cemaran mikroplastik. Ikan dan garam merupakan bahan baku utama pembuatan ikan pindang yang keduanya berpotensi membawa berbagai bahan cemaran, termasuk mikroplastik. Tujuan penelitian ini untuk mengetahui cemaran mikroplastik pada ikan pindang yang diproduksi oleh 5 pengolah di Tanah Sareal, Bogor Utara, Parung, dan Ciampea. Kandungan mikroplastik dianalisis dari 5 jenis ikan, yaitu bandeng (Chanos chanos), tongkol (Euthynnus affinis), layang (Decapterus russelli), semar/etem (Mene maculata), dan kembung (Rastrelliger kanagurta), yang meliputi daging ikan segar dan produk pindangnya, garam, dan air rebusan pindang. Identifikasi mikroplastik dilakukan terhadap hasil destruksi dengan H2O2 secara mikroskopis dan dikonfirmasi dengan FTIR-UATR. Hasil penelitian menunjukkan jumlah mikroplastik pada daging produk pindang berkisar antara 0,22±0,15 dan 0,69±0,12 MP/g atau meningkat sekitar 11-19% dibandingkan dengan bahan bakunya. Sebanyak 0,17±0,02 MP/g ditemukan pada sampel garam dan 0,10±0,02 MP/mL pada air rebusan pindang. Analisis FTIR-UATR menunjukkan bahwa mikroplastik yang dominan adalah polipropilena (PP) sebanyak 54% dalam bentuk fragmen atau film, dan polietilena (PE) sebanyak 46% dalam bentuk fiber atau fragmen. Perkiraan paparan mikroplastik akibat mengkonsumsi ikan pindang yang didasarkan pada tingkat konsumsi ikan pindang masyarakat Indonesia adalah 2,345±603 MP/orang/tahun. Kondisi tersebut mengindikasikan potensi bahaya apabila dikonsumsi terus-menerus, karena mikroplastik yang dapat bersifat akumulatif. Dengan demikian, perlu diupayakan pengurangan kandungan mikroplastik pada bahan utama ikan pindang dan garam dengan mengurangi pencemaran mikroplastik di perairan dan memperbaiki teknologi produksi garam.
Title: Microplastic Contamination of Boiled Salted Fish and Its Potential Hazards to Human Health, Case Study in Bogor
The high accumulation of plastic waste in Indonesian waters can increase the potential contamination of microplastic. Fish and salt are the primary raw materials for boiled salted fish, both of which can carry various contaminants, including microplastics. The objective of this study was to determine the presence of microplastic contamination in boiled salted fish produced by five processors in Tanah Sareal, North Bogor, Parung, and Ciampea. The microplastic content was analyzed from 5 types of fish, namely milkfish (Chanos chanos), mackerel tuna (Euthynnus affinis), indian scad (Decapterus russelli), moon fish (Mene maculata), and indian mackerel (Rastrelliger kanagurta), each of fresh fish and its boiled salted product, salt used, and boiled water. Microplastic identification was carried out microscopically on samples prepared by H2O2 destruction and further confirmed by FTIR-UATR. The results showed that the amount of microplastics in the products ranged from 0.22±0.15 to 0.69±0.12 MP/g or an increase of about 11-19% compared to the raw material. A total of 0.17±0.02 MP/g was found in the salt sample and 0.10±0.02 MP/mL in the boiling water sample. FTIR-UATR analysis showed that the dominant microplastic was polypropylene (PP) as much as 54% in fragments or film form, and polyethylene (PE) account for 46% in the form of fibers/fragments. The estimated exposure of microplastics due to consuming boiled salted fish based on the level of consumption of boiled salted fish in Indonesia is 2,345±603 MP/person/year. This condition indicates a potential danger if boiled salted fish is consumed at a large amount and continuously because of the cumulative nature of microplastics. So it is necessary to reduce the amount of microplastic content in the fish material and salt by reducing microplastic pollution in the waters and improving the salt production technology.
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