Pengaruh Metode Pengolahan terhadap Kandungan Gizi Undur Undur Laut Emerita emeritus (A Milne. Eduards, 1862)

Abstract

Mole crab are crustacean which can be developed to fulfill human nutrition. The aims of this research were to determine the morphology of mole crab, the changes of nutrition contents of mole crab after processing methods ie boiling, steaming, and grilling, and to find out the best processing method. Mole crab have oval shape body, gray colored, and 29.29 mm length of carapace, 20.78 mm length of telson, 10.10 mm width of telson, 7.34 g of weigth. The mole crab contained 74.90% of moisture, 38.52% of protein, 8.76% of fat, 35.63% of ash, and 17.08% of charbohydrate. The results showed that processing method did not affect significantly the total amino acid, fatty acid, mineral, and cholesterol. The best processing method was steaming method, produced the total amino acid content 25.00 g/100 g, total mineral 11036.61 mg/g, total fatty acid 71.86 g/100 g, and cholesterol 2.11 g/100 g.