Pengaruh Perebusan terhadap Kandungan Gizi Kerang Pokea (Batissa violacea celebensis Martens 1897) dan Aktivitas Antioksidannya

Abstract

Pokea mussel is a bivalves Family Corbiculidae from the Pohara River Southeast Sulawesi. Pokea mussel are usually boiled before consumption, and believed to be able to cure various diseases such as jaundice, malaria, asthma, lower blood pressure, and fever. This study aimed to determine the effect of boiling on nutrient content of pokea mussel and their antioxidant activity. Nutrient content were determined in raw and boiled pokea mussel, while the antioxidant activity determined by DPPH method. Relativelly in general boiling did not significantly decrease nutrient contents of pokea mussel, but it did decrease the lipid content of pokea mussel as far as 6.09%; carbohydrate 16.37%; potassium 51.48%, total amino acids especially lysine 38.36%; glycine 48.87%; cysteine 75.15%; serine 26.47%; free amino acids especially lysine 44.87%; valine 90.79%; threonine 92.96%; leucine 83.64%; isoleucine 89.80%; histidine 89.80%; methionine 50%; alanine 83.45%; proline 98.13%; glutamic acid 83.33%; glycine 88.61%; aspartic acid 86%; and taurine 56.92%. Althought the antioxidant activity in crude extract of pokea mussel are still below BHT standard, but the results of toxicity test shows that crude extract of pokea mussel has potential as a cytotoxic compound.