KARAKTERISTIK BIOLOGI DAN PRODUK KEKERANGAN LAUT
ABSTRACT: CHARACTERISTICS OF
THE SEASHELL. Seashells are very popular food. The meat is very delicious and
nutritious. Nowadays, these shells are very important in the human diets due to
their high nutritious content, therefore, the demand and the market price are
high. In Indonesia, the production of the seashell is mainly depend on the wild
catches. People collect seashell from the wild for their own consumption, and
only a small part of the catches is sold for a local market. There are more
than 100.000 species of seashell found in the world. Seashells discussed in
this paper are mainly bivalve which has a pair of shell and gastropod which has
only one shell. The meat of seashells contains >50% protein, 5% fat, 5%
ashes, and the rest is water. With high content of protein, the meat degrades
rapidly if it is not processed and preserved appropriately after harvesting.
The quality of the meat is related to the environment where the shells grow up.
Seashell harvested from unpolluted environment will produce good quality of
meat and will not harm the people as consumers. However, quality of the meat is
not only related to the environmental condition where the shells were growing
up, but the processing systems at the post harvest period are need to be taken
into account.
Penulis: Oleh Dwi Eny Djoko
Setyono
Kode Jurnal: jpbiologidd060001
