Skripsi

KARAKTERISTIK DAGING KIJING (PILSBRYOCONCHA EXILIS)DARI LEBAK PEDAMARAN KECAMATAN PEDAMARAN KABUPATEN OGAN KOMERING ILIR

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Penilaian

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Characteristics of Kijing Meat (Pilsbryoconcha exilis) From Lebak Pedamaran, Pedamaran District, Ogan Komering Ilir Regency (Supervised By Agus Supriadi). This study aims to characterize the physics and chemistry of shellfish kijing meat (Pilsbryoconcha exilis) from Lebak Pedamaran Ogan Komering Ilir regency. The study was conducted experimentally conducted with three stages, namely purposive sampling, sorting and preparation. Determination of the place of collection is done by purposive sampling taken 5 locations of Lebak Pedamaran namely coastal village of Tanjung Nyiur, coastal village of Dusun Benam, coastal village of Menang Raya, coastal village of Pedamaran 6 and coastal village Lebuh Rarak. The parameters of this treatment include water content, ash content, fat content, collagen, amino acids, pH test, Water Holding Capacity test, and texture test. The results of chemical characterization research produced gravestone meat is water content (range between : 75.84% - 79.59%). Ash content (range between : 1.61% - 1.70%). Fat content (range between : 1.75% - : 1.92%). Collagen (range between : 7.13 - 6.47) yield (range between : 1.42 - 1.29). pH (range between : 6.8 - 6,9). Amino Acids (range between : 84252 - 122054). The result of physics characterization is Water Holding Capacity (range between : 21.69% - 36.61%). Texture (range between: 169.0 gf - 149.8 gf). Based on these results, the location that contains a lot of physical and chemical characterization value is located in the second location, namely on the coast of Dusun Benen village. Keywords : Freshwater mussel, chemical composition, physical composition, Lebak Pedamaran, benefit freshwater mussel DEDEK ARIANSYA, Karakteristik Daging Kijing (Pilsbryoconcha Exilis) dari Lebak Pedamaran Kecamatan Pedamaran Kabupaten Ogan Komering Ilir (Dibimbing oleh Agus Supriadi) Penelitian ini bertujuan untuk mengkarakterisasi fisika dan kimia daging kerang kijing (Pilsbryoconcha exilis) dari Lebak Pedamaran Kabupaten Ogan Komering Ilir. Penelitian dilakukan secara eksperimental yang dilakukan dengan tiga tahap yaitu purposive sampling, sortasi dan preparasi. Penentuan tempat pengambilan dilakukan secara purposive sampling yang diambil 5 lokasi dari Lebak Pedamaran yaitu Pesisir Desa Tanjung Nyiur, Pesisir Desa Dusun Jinak, Pesisir Desa Menang Raya, Pesisir Desa Pedamaran 6 dan Pesisir Desa Lebuh Rarak. Parameter perlakuan ini meliputi kadar air, kadar abu, kadar lemak, kolagen, asam amino, uji pH, uji Water Holding Capacity, dan uji tekstur. Hasil penelitian karakterisasi kimia yang dihasilkan daging kijing yaitu kadar air (berkisar antara : 75,84% - 79,59%). Kadar abu (berkisar antara : 1,61% - 1,70%). Kadar lemak ( berkisar antara : 1.75% - 1.92%). Kolagen (berkisar antara : 7,13 - 6,47 gram) rendemen (berkisar antara : 1,42 - 1,29). pH (berkisar antara : 6,8 - 6,9). Asam Amino (berkisar antara : 84252 - 122054). Hasil karakterisasi fisika yaitu Water Holding Capacity (berkisar antara : 21,69% - 36,61%). Tekstur (berkisar antara : 169.0gf - 149.8gf). Berdasarkan hasil tersebut maka lokasi yang banyak mengandung nilai karakterisasi fisika dan kimianya terletak pada lokasi yang ke dua yaitu di Pesisir Desa Dusun Jinak Kata kunci : Kijing, komposisi kimia, fisika, Lebak Pedamaran, manfaat kijing

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2307006266	T130281	T1302812023	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1302812023

Publisher

Inderalaya : Prodi Teknologi Hasil Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2023

Collation

xi, 31 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

639.407

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Peternakan Moluska

Specific Detail Info

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Statement of Responsibility

SEPTA

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