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dc.contributor.advisorNurjanah
dc.contributor.advisorSuseno, Sugeng Heri
dc.contributor.authorMuhammad, Affan
dc.date.accessioned2013-10-02T03:48:47Z
dc.date.available2013-10-02T03:48:47Z
dc.date.issued2013
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/65570
dc.description.abstractSimping mussel’s, Amusium pleuronectes (Linnaeus, 1758), included to bivalve or two cockle moluscan order to scallop group. These scallop usually eaten by north of Javanese people with boiled treathment. This study aimed to determine proximate, protein, amino acid, taurine and histology at fresh and boiled simping’s meat. Simping cockle were counted tall, length, weight and body rendemen (meat, innards, cockle). Rendemen cockle, meat and innards have been reached at 41.15%, 35.89% and 23.04%, respectively. Chemical composition of Simping’s meat both fresh and boiled were 81.05% and 74.59% for water content, 5.27% and 4.27% dry basis (db) for ashes, 1.06% and 1.02% (db) for fat, 74.35% and 74.24% (db) for protein, 6.01% and 4.32% wet basis (wb) for water soluble protein, 5.20% and 4.17% (wb) for salt soluble protein, respectively. Total amino acid of fresh and boiled Simping’s meat were 1425 mg/100 g and 1798 mg/100 g. Therefore, taurine contents of fresh and boiled were 68 mg/100 g dan 25 mg/100 g. Tissues of Simping’s meats that was boiled were compressed because its less intercellular space. Based on chemical analysis, proximate, amino acid and taurine in Simping’s meat decreased after boiling treathmenten
dc.subjectBogor Agricultural University (IPB)en
dc.subjecttaurineen
dc.subjectsimpingen
dc.subjectproximateen
dc.subjecthistologyen
dc.subjectamino aciden
dc.titleKandungan Proksimat, Asam Amino dan Taurina Daging Kerang Simping (Amusium pleuronectes) Segar dan Rebusen


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