KANDUNGAN ASAM LEMAK DAGING KEONG LAUT Neverita didyma DAN Tectonatica tigrina

BUDIMAN, IKLAS (2016) KANDUNGAN ASAM LEMAK DAGING KEONG LAUT Neverita didyma DAN Tectonatica tigrina. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Sea snails including one of Gastropod. Regionally distributed in marine waters of Indonesia. Sea snail Neverita didyma and Tectonatica tigrina is one type snail potentially for a review used as a food source nutrient fulfillment hearts' of Indonesian society. This snails has high nutritional content, including amino acids, fatty acids, vitamins and minerals. One nutrient content typical of marine products is a fatty acid. This study aims to determine the chemical composition and fatty acid composition of sea snail meat Neverita didyma and Tectonatica tigrina. The experiment was conducted during November 2014 - February 2015. The method used was experimental method in laboratory scale. The study was conducted in several stages include chemical analysis and fatty acid with fresh and boiling treatment. The data were analyzed descriptively. The chemical composition of sea snail meat N. didyma dan T. tigrina namely fresh 70.47% wet weigh (ww) and 70.64% (ww), boiled 68.12% (ww) and 67.22% (ww). Fresh ash content of 6.63% dry weigh (dw) and 15.70% (dw), boiled 3.19% (dw) and 12.84% (dw). Protein levels of fresh 51.23% (dw) and 74.89% (dw), boiled 49.93% (dw) and 68.24% (dw). Fresh fat content of 4.20% (dw) and 4.22% (dw), boiled 1.69% (dw) and 0.82% (dw). Fatty acid composition of sea snail meat N. didyma And T. tigrina namely consisting of saturated fatty acids from lauric acid, myristic, palmitic and stearic. Monounsaturated fatty acids consist of oleic acids from fats and unsaturated fatty acids plural consists from linoleic. Keywords: Neverita didyma, Tectonatica tigrina, boiling, fatty acids.

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Thesis (S1)

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