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All Journal Biopendix: Jurnal Biologi, Pendidikan dan Terapan Jurnal Perikanan
Bernita Silaban
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education

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KOMPOSISI ASAM LEMAK CACING LAUT SIASIA (SIPUNCULUS, SP) DARI PERAIRAN PANTAI PULAU NUSALAUT Bernita Silaban
BIOPENDIX Vol 4 No 1 (2017): Biopendix : Jurnal Biologi, Pendidikan & Terapan
Publisher : Program Studi Pendidikan Biologi FKIP Unpatti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/biopendixvol4issue1page10-16

Abstract

Background: "Siasia" is a seaworm species in the phylum that includes Sipuncula Sipunculidea class. This animal has been consumed for generations by coastal communities Nusalaut Island, central mollucas but not yet universally known. Until now there has been obtained gisi complete composition. This study aimed to identify the composition of fatty acids contained in vain fresh seaworms. Methods: Seaworms vain taken from coastal waters of Negeri Titawaai and Nalahia Nusalaut Island, Central Moluccas in March 2014. The parameters analyzed include methods is sokhlet fat content and fatty acid by GC method. Results: The results showed fresh siasia fat content 1.12% of coastal waters Titawaai while 1.91% of coastal waters Nalahia. Fatty acids seaworms were identified from coastal waters Titawai is kaparat acid (C10: 0), lauric acid (C12: 0), myristic acid (C14: 0), palmitoleic acid (C16: 1), stearic acid (C18: 0), linolenic acid (C18: 3) acid and eicosapentaenoic (C20: 5) while the fatty acids of seaworm vain of coastal waters Nalahia include is lauric acid (C12: 0), myristic acid (C14: 0), palmitoleic acid ( C16: 1), stearic acid (C18: 0) and eicosapentaenoic acid (C20: 3). Conclusion: The fat content of fresh siasia sea worms is 1.12% from the waters of Titawaai beach, while 1.91% of the waters of the coast of Nalahia.
KARAKTERISTIK FISIK DAN KOMPOSISI KIMIA KIMA PASIR (Hippopus hippopus) SEGAR DAN OLAHAN DARI PERAIRAN SAWAI MALUKU TENGAH Bernita Silaban
Jurnal Perikanan Unram Vol 14 No 1 (2024): JURNAL PERIKANAN
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jp.v14i1.762

Abstract

Giant strawberry clams are a type of clam that is still consumed today by coastal communities in Sawai Country. Eaten fresh or processed further. This research aims to determine the physical characteristics and chemical composition of fresh and processed Giant strawberry clams from Sawai waters, North Seram District, Central Maluku. The method used in this research is a structured observation method, observing each stage of the process, taking samples and measuring their quality in the laboratory. The physical parameters analyzed include morphometric measurements. Environmental parameters include: temperature, pH and salinity. The chemical composition analyzed included water content, protein, fat, carbohydrate ash and weight loss in fresh giant strawberry clams and strawberry clams which were processed by: steaming, frying and drying. The research results showed that giant strawberry clams from Sawai waters had a diameter of 11-36 cm and a weight of 0.24-3.6 kg. Water temperature ranges from 29-30ºC, pH 7.5-7.8 and salinity 32-33 ppt. The average protein, ash and fat content of sand clam meat processed by frying, steaming and drying is higher than fresh clam meat, while the water content of clam meat after frying, steaming and drying becomes lower. Processed clam meat also experiences weight loss compared to fresh ingredients. The highest protein and ash content was found in dried sand clams at 44.8% and 4.83%, the highest fat content was in fried sand clams at 13.67%, and the lowest water content was in dried giant strawberry clams at 45.02 %, while the highest weight loss was found in dried clams with a shrinkage of 71.79% and the lowest in fried clams at 46.21%.
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