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All Journal Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Asian Journal of Aquatic Sciences
Kembaren, Bella Billiant J Ananta
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Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences

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DETERMINATION OF CHEMICALCOMPOSITIONOF MEAT ANDFLOUR FROM GONGGONG SNAIL(Strombus sp.) Bella Billiant JAK; Mery Sukmiwati; Rahman Karnila
Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan Vol 6 (2019): Edisi 2 Juli s/d Desember 2019
Publisher : Jurnal Online Mahasiswa (JOM) Bidang Perikanan dan Ilmu Kelautan

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Abstract

                                                AbstrakThis study was aimed to determine the chemical composition of meat and flour from gonggong snail (Strombus sp.)and to determine the yield from flour from gonggong snail. The research method consisted of 2 stages 1) Preparationand chemical analysis of meat from gonggong snail 2) Making flour and chemical analysis of flour snails. The observed parameters were moisture, ash, protein, fat and yield. The results showed that the ehole gonggong snail was the largest proportion in the body shell by 60% among other body parts. Moreover, thechemical composition of fresh meat from gonggong snail 75.05% (wb) moisture, 11.74% (db) ash,79.11% (db) protein and 8.21% (db) fat. Furthermore, the chemical composition of flour from gonggong snailwas 9.75% (wb) moisture, 9.60% (db) ash, 78.33% (db) proteinand 7.19% (db) fat. The flour of gonggong snail had a yield 89,89%. Key: Chemical Composition, Gonggong Snail, Yield.
HYDROLYSATE CHARACTERISTICS OF BERUNOK SEA CUCUMBER (Paracaudina australis) AND TOTAL AMINO ACID USING PEPSIN ENZYMES Kembaren, Bella Billiant J Ananta; Karnila, Rahman; Hasan, Bustari
Asian Journal of Aquatic Sciences Vol. 7 No. 1 (2024): April
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

Berunok sea cucumber has a nutritional content that can be utilized as a functional food ingredient. This study determined the characteristics of berunok sea cucumber hydrolysate (Paracaudina australis) and the type and level of total amino acids. This research was conducted using experimental methods, with a Non-Factor Complete Randomized Design consisting of 3 levels of enzyme concentration treatment (1%, 2%, and 3%) with three replicates. In this study, the parameters tested were the proximate content of flour and hydrolysate of berunok and the type and content of total amino acids. The results showed that the chemical composition of berunok flour was water 11,40% (dw), ash 10,82% (dw), protein 68,21% (dw), fat 6,53% (dw), and carbohydrate by the difference of 14,43% (dw). The best treatment for preparing berunok protein hydrolysate using pepsin enzyme is 2% pepsin enzyme concentration. The proximate of berunok protein hydrolysate is water 6.87% (dw), ash 8.45% (dw), protein 80,59% (dw), and fat 2,86% (dw). The results of the identification of types and levels of total amino acids found 17 kinds of amino acids with a total of 16.524% in hydrolysate berunok.
HYDROLYSATE CHARACTERISTICS OF BERUNOK SEA CUCUMBER (Paracaudina australis) AND TOTAL AMINO ACID USING PEPSIN ENZYMES Kembaren, Bella Billiant J Ananta; Karnila, Rahman; Hasan, Bustari
Asian Journal of Aquatic Sciences Vol. 7 No. 1 (2024): April
Publisher : Lembaga Penelitian dan Pengabdian Kepada Masyarakat Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31258/

Abstract

Berunok sea cucumber has a nutritional content that can be utilized as a functional food ingredient. This study determined the characteristics of berunok sea cucumber hydrolysate (Paracaudina australis) and the type and level of total amino acids. This research was conducted using experimental methods, with a Non-Factor Complete Randomized Design consisting of 3 levels of enzyme concentration treatment (1%, 2%, and 3%) with three replicates. In this study, the parameters tested were the proximate content of flour and hydrolysate of berunok and the type and content of total amino acids. The results showed that the chemical composition of berunok flour was water 11,40% (dw), ash 10,82% (dw), protein 68,21% (dw), fat 6,53% (dw), and carbohydrate by the difference of 14,43% (dw). The best treatment for preparing berunok protein hydrolysate using pepsin enzyme is 2% pepsin enzyme concentration. The proximate of berunok protein hydrolysate is water 6.87% (dw), ash 8.45% (dw), protein 80,59% (dw), and fat 2,86% (dw). The results of the identification of types and levels of total amino acids found 17 kinds of amino acids with a total of 16.524% in hydrolysate berunok.
Co-Authors Bustari Hasan Karnila, Rahman Karnila Mery Sukmiwati