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Jurnal

ANALISIS SENSORIK, PROKSIMAT DAN ASAM LEMAK KEONG KOWOE DENGAN METODE PENGOLAHAN YANG BERBEDA

Jurnal Fish Protech · Vol. 2 No. 1 (2019) · pp. 89–99

DOI
10.33772/jfp.v2i1.6484
ISSN
2621-1475
Published
2019-05-08
Publisher
Universitas Halu Oleo
Language
eng

Abstract

AbstrakKeong kowoe adalah salah satu jenis moluska yang banyak dijumpai disungai, danau, rawa dan memiliki kandungan asam lemak yang baik untuk perkembangan otak dan mencegah penyakit jantung.Penelitian ini bertujuan untuk mengetahui nilai sensori, kandungan proksimat dan asam lemak pada keong kowoe dengan metode pengolahan yang berbeda.Penelitian ini menggunakan metode deskriptif, dengan 3 perlakuan. Penelitian ini meliputi uji sensorik, analisis proksimat dan asam lemak metode GC.Penilaian sensori meliputi aroma, warna, Flavor (keong), umami (gurih, enak), Saltiness (Asin) dan Tekstur. Hasil penelitian menunjukkan nilai tertinggi aroma (5), warna (5,4) dan umami (5,3) ditunjukan pada metode pengasapan, untuk flavor (7,1) dan tekstur (5,9) ditunjukkan pada metode oven, sedangkan saltiness (4,6) ditunjukkan pada metode sun drying. kadar air (17,64%) tertinggi ditunjukkan pada metode pengasapan, untuk kadar protein (52,29%), lemak (11,52%) dan serat kasar (1,79%) ditunjukkan pada metode sun drying, sedangkan kadar abu (20,26%) ditunjukkan pada metode oven. Nilai tertinggi asam lemak jenuh (63,96%) ditunjukkan pada metode oven, sedangkan asam lemak tak jenuh tunggal (21,61%) dan asam lemak tak jenuh jamak (31,68%) ditunjukkan pada metode pengasapan. Kata kunci: Asam lemak, pengasapan, proksimat, sensori, sun drying AbstractKowoe snail is one type of mollusk that is often found in rivers, lakes, swamps and have fatty acids whichare good for brain development and prevent heart disease. This study aims to determine the sensory value, proximate content and fatty acids in kowoe snails with different processing methods.This research used a descriptive method, with 3 treatments. This research including sensory test, proximate analysis and fatty acid GC methods. Sensory evaluation including aroma, color, flavor (snail), umami (savory, tasty), saltiness (salty) and texture. The results showed thatthe highest value of aroma (5), color (5.4) and umami (5.3) showed that of by smoking method, for flavor (7.1) and texture (5.9) showed that of by oven drying method, while saltiness (4.6) showed that of by sun drying method. The highest of moisture content (17.64%) showed that of by smoking method, for protein (52.29), lipid (11.52%) and crude fiber content (1.79%) showed that of by sun drying method, while ash content (20.26%) showed that of by oven drying method. The highest value of saturated fatty acids (63.96%) showed that of by oven drying method, while monounsaturated fatty acids (21.61%) and polyunsaturated fatty acids (31.68%) showed that of by smoking method. Key words: Fatty acids,proximate, sensory, smoking, sun drying

Collaboration network of the authors

40 authors · 85 co-authorship links · showing the 40 most connected

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  • Universitas Halu Oleo
  • Politeknik Negeri Balikpapan
  • Universitas Syiah Kuala
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
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Co-authorOrganisationJoint articles
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown19
Tamrin TamrinUniversitas Halu Oleo8
Asnani AsnaniAffiliation unknown7
Mohammad Nuh IbrahimAffiliation unknown4
Mohamad Nuh IbrahimAffiliation unknown3
Moh. Nuh IbrahimAffiliation unknown3
Hermanto HermantoUniversitas Halu Oleo3
Nur illiyin AkibAffiliation unknown2
Muhammad Syukri SadimantaraUniversitas Halu Oleo2
Ari SartinahUniversitas Halu Oleo2
Maharani MaharaniAffiliation unknown2
Armin ArminPoliteknik Negeri Balikpapan1
L O M AslanAffiliation unknown1
Salam SalamAffiliation unknown1
Farida FaridaAffiliation unknown1
Nita Pratiwi IdhamAffiliation unknown1
Faisal FaisalAffiliation unknown1
Asman AsmanAffiliation unknown1
Anita Komala SariAffiliation unknown1
Selin LolopayungAffiliation unknown1
Fajrin AssidikAffiliation unknown1
Erma YunikaAffiliation unknown1
Rahdi Fajar MiftahulkhairAffiliation unknown1
Asriadi RahmatAffiliation unknown1
Devi NataliaAffiliation unknown1
Sarnia SarniaAffiliation unknown1
Eko BramatyaAffiliation unknown1
Suriani SurianiAffiliation unknown1
Yosi Ananda DewiAffiliation unknown1
Habil YatsinAffiliation unknown1
Dhian HerdiansyahAffiliation unknown1
Prilya Zhatrawati MentangAffiliation unknown1
Athira AthiraAffiliation unknown1
Rita SaharaAffiliation unknown1
Rini SafitriUniversitas Syiah Kuala1
Iin Caroline ArpinAffiliation unknown1
Tresia NataliaAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">ANALISIS SENSORIK, PROKSIMAT DAN ASAM LEMAK KEONG KOWOE DENGAN METODE PENGOLAHAN YANG BERBEDA</dc:title>
	<dc:creator>Sahaba, Muh Alsere Bardian</dc:creator>
	<dc:creator>Patadjai, Andi Besse</dc:creator>
	<dc:creator>Isamu, Kobajashi Togo</dc:creator>
	<dc:description xml:lang="en-US">AbstrakKeong kowoe adalah salah satu jenis moluska yang banyak dijumpai disungai, danau, rawa dan memiliki kandungan asam lemak yang baik untuk perkembangan otak dan mencegah penyakit jantung.Penelitian ini bertujuan untuk mengetahui nilai sensori, kandungan proksimat dan asam lemak pada keong kowoe dengan metode pengolahan yang berbeda.Penelitian ini menggunakan metode deskriptif, dengan 3 perlakuan. Penelitian ini meliputi uji sensorik, analisis proksimat dan asam lemak metode GC.Penilaian sensori meliputi aroma, warna, Flavor (keong), umami (gurih, enak), Saltiness (Asin) dan Tekstur. Hasil penelitian menunjukkan nilai tertinggi aroma (5), warna (5,4) dan umami (5,3) ditunjukan pada metode pengasapan, untuk flavor (7,1) dan tekstur (5,9) ditunjukkan pada metode oven, sedangkan saltiness (4,6) ditunjukkan pada metode sun drying. kadar air (17,64%) tertinggi ditunjukkan pada metode pengasapan, untuk kadar protein (52,29%), lemak (11,52%) dan serat kasar (1,79%) ditunjukkan pada metode sun drying, sedangkan kadar abu (20,26%) ditunjukkan pada metode oven.  Nilai tertinggi asam lemak jenuh (63,96%) ditunjukkan pada metode oven, sedangkan asam lemak tak jenuh tunggal (21,61%) dan asam lemak tak jenuh jamak (31,68%) ditunjukkan pada metode pengasapan. Kata kunci: Asam lemak, pengasapan, proksimat, sensori, sun drying AbstractKowoe snail is one type of mollusk that is often found in rivers, lakes, swamps and have fatty acids whichare good for brain development and prevent heart disease. This study aims to determine the sensory value, proximate content and fatty acids in kowoe snails with different processing methods.This research used a descriptive method, with             3 treatments. This research including sensory test, proximate analysis and fatty acid GC methods. Sensory evaluation including aroma, color, flavor (snail), umami (savory, tasty), saltiness (salty) and texture. The results showed thatthe highest value of aroma (5), color (5.4) and umami (5.3) showed that of by smoking method, for flavor (7.1) and texture (5.9) showed that of by oven drying method, while saltiness (4.6) showed that of by sun drying method. The highest of moisture content (17.64%) showed that of by smoking method, for protein (52.29), lipid (11.52%) and crude fiber content (1.79%) showed that of by sun drying method, while ash content (20.26%) showed that of by oven drying method. The highest value of saturated fatty acids (63.96%) showed that of by oven drying method, while monounsaturated fatty acids (21.61%) and polyunsaturated fatty acids (31.68%) showed that of by smoking method. Key words: Fatty acids,proximate, sensory, smoking, sun drying</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-05-08</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jfp/article/view/6484</dc:identifier>
	<dc:identifier>10.33772/jfp.v2i1.6484</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 2, No 1 (2019): Jurnal Fish Protech Vol 2, No. 1, April 2019; 89-99</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v2i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/6484/4750</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Fish Protech</dc:rights>
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