Article Sidebar

Submitted
Jul 10, 2020
Accepted
Oct 1, 2020
Published
Oct 1, 2020
Download
PDF
Statistic
Read Counter : 664 Download : 891

Main Article Content

Abstract

This research aims were to analyzed mineral composition of fresh and processed meti freshwater mussels (Batissa violacea Lamarck,1818) and to know the effect of boiling media on the mineral composition with various added boiling media conditions that are water, NaCl 1%, and acetic acid 0.5%. Mineral compositions were tested with microwave digestion and Inductively Coupled Plasma Mass Spectrometry (ICP-MS) method. Mineral composition of fresh mussel were consisted of calcium (Ca) 10412 mg/kg, cobalt (Co) 0,182 mg/kg, copper (Cu) 3,54 mg/kg, magnesium (Mg) 345 mg/kg, mangan (Mn) 13,6 mg/kg, phosphor (P) 7753 mg/kg, potassium (K) 1163 mg/kg, sodium (Na) 291 mg/kg, and zinc (Zn) 44,2 mg/kg. The results of research on freshwater mussels in boiling media of water, NaCl 1%, and acetic acid 0.5% gave effect on the levels of minerals of calcium (Ca), magnesium (Mg), phosphor (P), potassium (K), sodium (Na ), cobalt (Co), copper (Cu), mangan (Mn) and there is no effect on the levels of zinc (Zn).

Keywords

Batissa violacea Mineral Composition Boiling Boiling Media

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Author Biographies

Kiki Rizki Handayani, Universitas Tadulako

Jurusan Farmasi, Fakultas Matematika dan Ilmu Pengetahuan, Universitas Tadulako.

Yonelian Yuyun, Universitas Tadulako

Jurusan Farmasi, Fakultas Matematika dan Ilmu Pengetahuan, Universitas Tadulako.

Jamaluddin, Universitas Tadulako

Jurusan Farmasi, Fakultas Matematika dan Ilmu Pengetahuan, Universitas Tadulako.

How to Cite
Handayani, K. R., Yuyun, Y., & Jamaluddin. (2020). Pengaruh Media Perebusan Terhadap Komposisi Mineral Kerang Air Tawar Meti (Batissa violacea Lamarck, 1818): Boiling Media Effect on Mineral Composition of Meti Fresh Water Mussels (Batissa violacea Lamarck, 1818). Jurnal Farmasi Galenika (Galenika Journal of Pharmacy) (e-Journal), 6(2). https://doi.org/10.22487/j24428744.2020.v6.i2.15199

References

  1. Almatsier, S., 2003, Prinsip Dasar Ilmu Gizi, PT Gramedia Pustaka Utama, Jakarta.
  2. Ameliawati, M.A., 2013, Kandungan Mineral Makro-Mikro dan Total Karotenoid Telur Keong Mas (Pomacea canaliculata) dari Kolam Budidaya FPIK IPB,Skripsi. Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Bogor.
  3. Anonim, 2013, Peraturan Menteri Kesehatan Republik Indonesia Nomor 75 Tahun 2013 Tentang Angka Kecukupan Gizi Yang Dianjurkan Bagi Bangsa Indonesia, Menkes RI, Jakarta.
  4. Bahtiar, 2005, Keberadaan Populasi Pokea (Batissa violacea celebensis Martens, 1897) pada Berbagai Daerah yang Berbeda pada Sungai Pohara Kecamatan Sampara Kabupaten Konawe, Tesis. Sekolah Pasca Sarjana, Institut Pertanian Bogor, Bogor.
  5. Bogan, A., dan Bouchet, P.,1998, Cementation in the Freshwater Bivalve Family Corbiculidae (Mollusca : Bivalvia): a New Genus and Species from Lake Poso, Indonesia, Hydrobiologia, 389(1):131-139.
  6. Groft, J.L., dan Gropper S.S., 1999, Advanced Nutrition and Human Metabolism, 3rd Edition, Wadsworth, New York.
  7. Irawan, A., 2006, Kandungan Mineral Cumi-cumi (Loligo sp) dan Udang Vanamei (Litopenaeus vannamei) serta Pengaruh Perebusan terhadap Kelarutan Mineral, Skripsi. Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor, Bogor.
  8. Jamaluddin, Mappiratu, Septiawan dan Yonelian Yuyun., 2016, Analysis of Fatty Acid and Amino Acid Profile of "METI" Mussels (Batissa violacea L. von Lamarck, 1818) In La'a River of Petasia District North Morowali Regency, Rasayan Journal of Chemistry, 9(4): 673-679.
  9. Nurjanah, Jacoeb, A.M., Ulma, R.N., Puspitasari, S., dan Hidayat, T., 2014, Komposisi Kimia Kupang Merah (Musculista senhausia) Segar dan Rebus,Departemen Teknologi Hasil Perairan, 3(3):241-249.
  10. Salamah, E., Purwaningsih, S., dan Kurnia, R., 2012, Kandungan Mineral Remis (Corbicula javanica) Akibat Proses Pengolahan, Jurnal Akuatika, 3(1):74-83.
  11. Santoso, J., Satako, G., Yoshie-Stark, Y., dan Suzuki, T., 2006, Mineral Content of Indonesian Seaweed Solubility Affected by Basic Cooking, Jurnal Food Sci Technol, 12(1):59-66.
  12. Sediaoetama, A.D., 1993, Ilmu Gizi Untuk Mahasiswa dan Profesi di Indonesia, Dian Rakyat, Jakarta.
  13. Simanjuntak, T.P.T., 2014, Komponen Gizi dan Terapi Pangan Ala Papua, Deepublish, Yogyakarta.
  14. Wardiatno, Y., Santoso, dan Mashar, A., 2012, Biochemical Composition in Two Populations of the Mantis Shrimp, Har Piosquilla raphidea (Fabricius 1798) (Stomatopoda, Crustacea), Jurnal Ilmu Kelautan, 17(1):49-58.
  15. Winarno, F.G., 1992, Kimia Pangan dan Gizi, PT. Gramedia, Jakarta