Perbandingan Mutu Kerupuk Tiram (Crassostreacucullata) Olahan dengan Kerupuk Tiram Komersial

Karmila Maulidza, Dwi Apriliani AGS, Lia Handayani

Abstract


Oyster processing in Aceh are still in production is low, the oysters are consumed by the local population as an additional dish. Therefore, the necessary diversification of fishery products to be made from oyster crackers. The purpose of this study was to determine the quality of processed oyster crackers and commercial oyster crackers include protein content, water content, ash content, fat content, levels of lead (Pb). The material used in this study was 100 gram oysters. The result of the research showed that processed oyster crackers protein contents is lower than commercial oyster crackers contents in the amount of 3,63% % and 7,02%. Then, the water content of processed oyster crackers is also lower than commercial oyster crackers as 7,41% and 7,73%. Furthermore, the ash content of processed oyster crackers showed lower rate than commercial oyster crackers in the level of 0,62% and 1,25%. However, the fat content of processed oyster crackers is higher than commercial oyster crackers where it amounts of 0,57%  and 0,56%. While the content of lead (Pb) processed oyster crackers and commercial oyster crackers is 0,0001%.

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References


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