KANDUNGAN GIZI KEONG IPONG-IPONG (Fasciolaria salmo) AKIBAT METODE PENGOLAHAN

Abstract

Ipong-Ipong (Fasciolaria salmo) snail is a local name of marine mollusc from gastropod  class in Cirebon, West Java, which is consumed by public and believed to improve health.  The purpose of this research was to find out effect of processing (boiling, steaming, and boiling with 3% salt water) methods on  the nutrition content, such as proximate, fatty acids, and cholesterol in F. salmo. The data were analysed using the analysis of variance test (ANOVA).  The Duncan test was used to compare means when a significant variation was highlighted by the ANOVA.  The results showed nutrition content of  fresh F. salmo was: 72.10% water (wet matter basis); protein 62.72% (dry matter basis), ash 7.80% (dry matter basis), cholesterol (0.045%) and 1.71% fat (dry matter basis), monounsaturated fatty acid (11.75%), polyunsaturated fatty acids (7.31%), polyunsaturated fatty acid long chain (5.34%), and saturated fatty acids (long-chain) (4.03%). Acid insoluble ash content was 0.72%. The results of statistical analysis showed that  processing method impact the nutritional value of  F. salmo.  The results  of duncan test showed that decreassing content of proximate dan fatty acids caused by steaming method was lower than the boiling and boiling with 3% salt water method.  From the research results recommended that the best treatment method  is steaming.

Keywords: cholesterol, Fasciolaria salmo, fatty acid, processing methods