The Effect Of Temperature And Time On The Migration Of Lead Metal (Pb) Ions In Canned Orange Juice Drink Using Atomic Absorption Spectrophotometry Analysis

Background: Indonesia is a country that has a tropical climate throughout the year along with relatively less difference of temperature during both dry and rainy seasons. The mobile community influences people's interest in packaged drinks, including canned fruit juice. However, the first obstacle is the condition of the place and the temperature-related heavy metal lead (Pb) migration in canned orange juice drinks. Methods: This study focused on the relationship between Pb metal content, storage treatment, storage temperature, and storage time. This study used a canned orange juice drink from the distributor warehouse of Palembang city, standard Pb(NO3)2 (Merck) powder, 0.5 mol/l concentrated HNO3 solutions (Merck), concentrated HCI solution (Merck), demineralized water, Buffer pH 4.7, and 10. The sample was conducted from 5 degrees C to 40 degrees C with the testing period within 1-30 days. The sample at certain day intervals would then be tested to change pH and Pb ion concentration using the Atomic Absorption Spectrophotometry (AAS) test. Results and Discussion: In this study, the sample of orange juice was given different treatments, and each treatment has a differentiated analysis code consisting of S-SBJ-1-1 (Distributor warehouse) for one day of storage time, and the codes for 10 of storage time are SSBJ-10-1 (Freezer, temperature 5 degrees C), S-SJB-10-2 (Refrigerator, temperature 20 degrees C), S-SJB-10-3 (Homeroom, temperature 28 degrees C), S-SJB-10-4 (Oven, temperature 40 degrees C), S-SJB-10-5 (Open space, temperature 22 degrees C - 38 degrees C). Furthermore, codes for 30 days of sample storage are S-SBJ-30-1 (Freezer, temperature 5 degrees C), S-SJB-30-2 (Refrigerator, temperature 20 degrees C), S-SJB-30-3 (Room house, temperature 28 degrees C, S-SJB-30-4 (Oven, temperature 40 degrees C), and S-SJB-30-5 (Open space, temperature 22 degrees C-38 degrees C). Conclusions: Temperature and time have a significant influence on the migration of the heavy metal lead (Pb) from the can to orange juice drinks, and, for the minimum pH value, there is a less significant change. Overall, canned fruit juice should be stored at a temperature below 28 degrees C, and the drink is protected from direct sunlight and high humidity.