Jurnal Visi Eksakta
Vol. 2 No. 1 (2021): Jurnal Visi Eksakta : Edisi Januari

ANALYSIS OF FRESH AND FERMENTED ALE-ALE (Meretrix sp.) PROXIMATE CONTENTS

Kurniawanalamm (Unknown)
Warsidah (Unknown)

Article Info

Publish Date
30 Jan 2021

Abstract

Ale-ale shells are popular shellfish in the Ketapang coastal area. The local community uses the shellfish a lot as food processing, one of which is in the form of fermented products. In the fermentation process, the nutritional content of course will be different from fresh ale-ale because it has gone through the preservation process. In this study, several work procedures were carried out for proximate testing including measuring pH, determining water content, ash content, protein content, fat content and carbohydrate content. The proximate content in fermented products is different and tends to decrease, such as protein content, fat content, carbohydrates. This is due to the difference in preparations between fresh ale-ale and fermented ale-ale products. The purpose of testing proximate levels is to determine the difference in proximate content between fresh ale and ale ale that is processed by fermentation.

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Journal Info
Jurnal Visi Eksakta
Website

Abbrev

eksakta

Publisher

Universitas HKBP Nommensen

Subject

Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Control & Systems Engineering Electrical & Electronics Engineering Energy Engineering Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Neuroscience Public Health

Description

Jurnal Visi Eksakta adalah jurnal dalam bidang IPA meliputi bidang: Kedokteran, Pertanian, Teknik dan bidang IPA lainnya yang diterbitkan 2 kali dalam setahun Juli dan ...