PERUBAHAN KOMPOSISI KIMIA KIJING LOKAL (Pilsbryoconcha exilis) SEGAR DAN KUKUS

Authors

Nurjanah Nurjanah Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor
Agoes M. Jacoeb Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor
Taufik Hidayat Pusat Teknologi Agroindustri, Badan Pengkajian dan Penerapan Teknologi, Gedung 614 LAPTIAB Puspiptek Serpong

AAS, GC, HPLC, molluscs, nutritional content, processing

Local mussel is a type of shellfish which is rich in minerals, fatty acids and essential

amino acids and has a low cholesterol content. The local gravestone is currently only used as

food by the local community which is processed by steaming. This study aims to determine the

chemistry of the local gravestone. The research method used was morphometric, proximate

analysis, amino acids using HPLC, fatty acids using GC, and minerals using AAS. The

proximate results showed that the air and fat content decreased, while the ash, protein, and

carbohydrate content increased due to the steaming process. Saturated fatty acids in local

mussels tend to rise after steaming, except for palmitic which has decreased, while unsaturated

fatty acids have decreased after steaming. Protein The salt-soluble content of local mussel is

higher in air-soluble protein. The highest amino acid content is glutamic acid. The highest macro

mineral content in local mussel meat is calcium 5,808.85 ppm, and the highest is sodium at

51.46 ppm, while the highest micro mineral is iron at 445.06 ppm, and the best is copper at 0.16

ppm . Generally, the chemical composition of local mussels on average decreased after the

steaming process.

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