Proximate Composition of Shell (Bivalves) in North Aceh District, Aceh Province Based on Differences in Species and Environmental Characteristics

Abstract

Shellfish (bivalves) are potential biodiversity of waters with an important significant value used by the community as a food source of highly nutritious animal protein. Based on survey results, several coastal areas in North Aceh District have the potential for shellfish. Still, there have not been any scientific reports on this region's proximate composition of bivalves. This study aims to determine the relative arrangement of the dominant bivalves in the North Aceh District based on species differences and environmental characteristics. The results showed varying proximate bivalve proximate compositions of 4 chief types of shellfish in North Aceh waters. Bivalvia water ranged from 6.9-14.2%, ash ranged from 5.87-8.29%, protein ranged from 32.84-35.87%, fat ranged from 3.04-10.83%, and carbohydrate ranged from 38.11-42.71%. The highest protein and fat content were found in the Crassostrea sp1 type clams. In addition, the differences in the environmental characteristics of the shell sampling locations also resulted in different proximate compositions. The PCA test results showed that the critical variablarrangemente composition was ash and fat content. The environmental parameters, which were the key parameters of the relative arrangement of the shells were the substrate and pH.

Proksimat dan profil asam amino kerang bulu (Anadara antiquata) asal Desa Ohoiletman Kabupaten Maluku Tenggara

“…Kadar protein kerang bulu yang berasal dari Desa Ohoiletman lebih tinggi dibandingkan dengan kadar protein dari spesies yang sama hasil penelitian Abdullah et al (2013) Kandungan protein dalam daging kerang tergantung pada spesies, kondisi nutrisi dan jenis otot kerang (Kaya & Yildirim, 2016;Erniati et al, 2023). Kebiasaan makan kerang juga diduga menyebabkan perbedaan dalam kandungan protein dan kapasitas menahan air dari berbagai jenis kerang yang turut memengaruhi kandungan protein dalam daging kerang (Nur Alam et al, 2021).…”

“…Kandungan gizi organisme laut dipengaruhi juga oleh ketersediaan makanan pada perairan (Papan et al, 2011). Perbedaan kondisi fisiologis dan morfologis spesies kerang dapat menyebabkan perbedaan dalam kandungan lemak (Erniati et al, 2023). Kandungan lemak daging kerang juga dipengaruhi oleh faktor eksternal yaitu kondisi lingkungan dan ketersediaan makanan, serta faktor internal yaitu aktivitas metabolisme dan fisiologis kerang yang berbeda antar spesies, ukuran daging kerang dan kandungan air setiap spesies.…”

“…Hasil analisis kadar abu daging kerang bulu sebesar 1,82%. Nilai abu kerang bulu yang berasal dari Desa Ohoiletman lebih tinggi dibandingkan dengan kadar abu dari spesies yang sama hasil penelitian Abdullah et al (2013) (Erniati et al, 2023). Menurut hasil penelitian Silaban et al (2021) tipe substrat yang mendominasi perairan pantai Ohoiletman adalah patahan karang mati, pasir, karang, batu, kerikil dan lumpur.…”