Electronic Theses and Dissertation

Kerang lokan (Geloina sp.) merupakan salah satu hewan laut yang bernutrisi tinggi ‎seperti protein, lemak, karbohidrat, air dan abu yang hidup diperairan Aceh Jaya. ‎Penelitian ini berfokus pada uji metode terbaik dalam mempertahankan kandungan ‎nutrisi esensial kerang lokan (Geloina sp.) dari melalui penerapan metode pemanasan. ‎Metode pemanasan yang diuji dalam penelitian ini adalah pemanasan perebusan dan ‎pemanasan pemanggangan. Kandungan nutrisi esensial, seperti protein, lemak, ‎karbohidrat, air dan abu, dianalisis sebelum dan sesudah perlakuan pemanasan ‎menggunakan uji laboratorium. Data hasil pengujian dianalisis secara statistik untuk ‎mengetahui perbedaan signifikan antara kedua metode pemanasan tersebut. Hasil ‎penelitian menunjukkan bahwa rata-rata kandungan air tertinggi terdapat pada rebus ‎tanpa cangkang 70,61%, kandungan abu tertinggi terdapat pada rebus tanpa cangkang ‎‎1,19%, kandungan protein tertinggi terdapat pada rebus dengan cangkang 26,36%, ‎kandungan lemak tertinggi terdapat pada panggang dengan cangkang 1,22% dan ‎kandungan karbohidrat tertinggi terdapat pada panggang tanpa cangkang 5,53%. ‎Metode pemanasan berpengaruh nyata terhadap kandungan nutrisi kerang lokan secara ‎signifikan.‎

Kata Kunci: geloina sp., nutrisi esensial, analisis statistik

Lokan clams (Geloina sp.) are one of the marine animals that are high in nutrition such ‎as protein, fat, carbohydrates, water and ash that live in the waters of Aceh Jaya. This ‎research focuses on testing the best method for maintaining the essential nutritional ‎content of sea locan shellfish (Geloina sp.) through the application of heating methods. ‎The heating methods tested in this research were boiling heating and roasting heating. ‎The essential nutritional content, such as protein, fat, carbohydrates, water and ash, is ‎analyzed before and after heating treatment using laboratory tests. The test data were ‎analyzed statistically to determine significant differences between the two heating ‎methods. The results showed that the highest average water content was found in ‎boiled without shell 70.61%, the highest ash content was found in boiled without shell ‎‎1.19%, the highest protein content was found in boiled with shell 26.36%, the highest ‎fat content was in roasted with shell 1.22% and the highest carbohydrate content is ‎found in roasted without shell 5.53%. The heating method has a significant effect on ‎the nutritional content of local sea shellfish.‎ Keywords: geloina sp., essential nutrient, statistical analysis