Mutu kimia dan mikrobiologi produk hidrolisat saus kerang pisau (Solen sp.) dengan variasi formulasi dan suhu penyimpanan Chemical and microbiological quality analysis of hydrolyzed razor clam (<i>Solen </i>sp.) sauce across different formulations and storage temperatures
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clams hydrolysis, microbiology, proximate, total plate count, yeast mold
Abstract
Razor clams (Solen sp.), a nutrient-rich marine commodity from Madura waters, have potential for development into innovative food products, such as clam hydrolysate sauce. Optimization of formulation and storage conditions is essential to ensure product quality and safety according to SNI 01-4275-1996 and BPOM No. 13 of 2019. This study aimed to evaluate the effects of different formulations and storage temperatures during 20 and 40 days of storage on the proximate composition and microbial abundance of clam hydrolysate sauce. A completely randomized factorial design was applied using three formulations based on the ratio of shellfish, NaCl salt (87%), and papain enzyme: F1 (80:10:10), F2 (90:6:4), and F3 (80:5:15). The experimental procedures included clam preservation, hydrolysis, sauce preparation, proximate analysis, and microbial enumeration. The results indicated that formulation and storage temperature significantly influenced proximate composition and microbial abundance (p<0.05). Among treatments, F2 stored at 50°C for 40 days showed the greatest changes in proximate characteristics, with moisture content of 78.97±0.21%, ash 7.47±0.09%, fat 5.08±0.65%, protein 4.20±0.10%, and carbohydrate 4.28±0.67%. The highest total plate count was observed in F2 stored at 30°C (0.377×10² CFU/g), while F1 stored at 30°C exhibited the highest yeast and mold count (0.133×10² CFU/g). These findings provide preliminary insights into the optimal formulation and storage conditions for developing safe and quality clams hydrolysate sauce.
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Copyright (c) 2026 Rosita Safitri, Eka Nurrahema Ning Asih, Jihannuma Adibiah Nurdini, Ary Giri Dwi Kartika
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