KARAKTERISTIK BIOLOGI DAN PRODUK KEKERANGAN LAUT

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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

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Jp Biologi dd 2006