Karakteristik fisikokimia, mikrobiologi, dan logam berat dari saus kerang manis (Gafrarium pectinatum) Physicochemical characteristics, microbiology, and heavy metal contents from tumid venus (Gafrarium pectinatum) sauce

Max Robinson Wenno, Jusuf Leiwakabessy

Abstract

Tumid venus (Gafrarium pectinatum) is an edible mussel often processed as a side dish in Maluku. The utilization of these shellfish is still traditionally limited and has not been processed to increase their economic value, one of which is made into a sauce product. This study was conducted to examine various aspects, including physical and chemical characteristics, amino acid profile, and bacterial and heavy metal content. This study was a descriptive analysis. The test parameters in this study were physical parameters (viscosity), chemicals (salt content, pH, total acid, and TVBN), amino acid profile, bacterial content (Salmonella, E. coli, and coliform), and content of heavy metals (Pb, Cu, and Hg). The results showed that the viscosity of the sauce was 54.00 cP, pH 5,00; 17.24% salt content, 0.16% acidity and 6.00 mgN/100% TVBN content. It contains 15 kinds of amino acids, including nine types of essential amino acids and six types of non-essential amino acids, and it was found that glutamic acid was more dominant than other amino acids. The bacterial contents included Salmonella (negative), E. coli (<3), coliforms (9.2), and heavy metals (Pb (< 0.5), Cu (0.97), and Hg (0.03)).

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Authors

Max Robinson Wenno
maxwenno@yahoo.com (Primary Contact)
Jusuf Leiwakabessy
WennoM. R., & LeiwakabessyJ. (2023). Karakteristik fisikokimia, mikrobiologi, dan logam berat dari saus kerang manis (Gafrarium pectinatum): Physicochemical characteristics, microbiology, and heavy metal contents from tumid venus (Gafrarium pectinatum) sauce. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(1), 87-96. https://doi.org/10.17844/jphpi.v26i1.34505

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