- Book学术

发布求助

文献互助智能选刊最新文献

Indonesian Journal of Pure and Applied Chemistry Pub Date : 2021-04-30 DOI:10.26418/indonesian.v3i2.46492

M. Sofiana, I. Safitri, W. Warsidah, S. Nurdiansyah, A. B. Aritonang, Shifa Helena, Kurniawan Alam Muza’ki

{"title":"KANDUNGAN MINERAL ESENSIAL PADA KERANG ALE-ALE (Meretrix sp.) SEGAR DAN TERFERMENTASI (ESSENTIAL MINERALS OF FRESH AND FERMENTED ALE-ALE CLAMS (Meretrix sp.))","authors":"M. Sofiana, I. Safitri, W. Warsidah, S. Nurdiansyah, A. B. Aritonang, Shifa Helena, Kurniawan Alam Muza’ki","doi":"10.26418/indonesian.v3i2.46492","DOIUrl":null,"url":null,"abstract":"Ale-ale are popular clams in the coastal area of Ketapang. The local community uses the clams as food, one of which is in the form of fermented products. In the fermentation process, the nutritional content of course will be different from fresh ale-ale because it has gone through the preservation process. One of the goals of processing it into fermented products is to increase the product's durability. Essential mineral contents (Fe, Mn, Zn) in fermented products is different and tends to decrease. Essential mineral testing used the Atomic Absorption Spectroscopy (AAS) method. The water content and ash content of fresh ale-ale were 63.1% and 15.8%, respectively. While the water content and ash content of the fermented ale-ale were 68.69% and 17.2%, respectively. The essential mineral contents of fresh ale-ale obtained Fe 23 mg/kg, Zn 1.70 mg/kg and Mn 0.138 mg/kg. In fermented ale-ale, the content of Fe is 9.76 mg/kg, Zn is 0.740 mg/kg and Mn is 0.387 mg/kg.","PeriodicalId":13554,"journal":{"name":"Indonesian Journal of Pure and Applied Chemistry","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Indonesian Journal of Pure and Applied Chemistry","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.26418/indonesian.v3i2.46492","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

摘要

在吉打邦的沿海地区，Ale-ale是很受欢迎的蛤蜊。当地社区将蛤蜊作为食物，其中一种以发酵产品的形式存在。在发酵过程中，由于经过了保存过程，其营养成分当然会与新鲜的ale-ale有所不同。将其加工成发酵产品的目的之一是增加产品的耐久性。发酵产物中必需矿物质(铁、锰、锌)含量不同，且有降低的趋势。基本矿物检测采用原子吸收光谱法(AAS)。鲜麦酒的含水量和灰分含量分别为63.1%和15.8%。发酵后的啤酒含水量和灰分含量分别为68.69%和17.2%。新鲜麦芽啤酒的必需矿物质含量为Fe 23 mg/kg, Zn 1.70 mg/kg, Mn 0.138 mg/kg。发酵麦芽啤酒中Fe含量为9.76 mg/kg, Zn含量为0.740 mg/kg, Mn含量为0.387 mg/kg。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

KANDUNGAN MINERAL ESENSIAL PADA KERANG ALE-ALE (Meretrix sp.) SEGAR DAN TERFERMENTASI (ESSENTIAL MINERALS OF FRESH AND FERMENTED ALE-ALE CLAMS (Meretrix sp.))

Ale-ale are popular clams in the coastal area of Ketapang. The local community uses the clams as food, one of which is in the form of fermented products. In the fermentation process, the nutritional content of course will be different from fresh ale-ale because it has gone through the preservation process. One of the goals of processing it into fermented products is to increase the product's durability. Essential mineral contents (Fe, Mn, Zn) in fermented products is different and tends to decrease. Essential mineral testing used the Atomic Absorption Spectroscopy (AAS) method. The water content and ash content of fresh ale-ale were 63.1% and 15.8%, respectively. While the water content and ash content of the fermented ale-ale were 68.69% and 17.2%, respectively. The essential mineral contents of fresh ale-ale obtained Fe 23 mg/kg, Zn 1.70 mg/kg and Mn 0.138 mg/kg. In fermented ale-ale, the content of Fe is 9.76 mg/kg, Zn is 0.740 mg/kg and Mn is 0.387 mg/kg.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Indonesian Journal of Pure and Applied Chemistry

自引率

0.00%

发文量