Open AccessPhysicochemical Characteristics of Freshwater Mussel (Pilsbryoconcha sp.) Shell from Sungai Paku Village Riau Province Indonesia
Author(s) -
Dian Iriani,
Bustari Hasan,
Sumarto Sumarto
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/430/1/012003
Subject(s) - mussel , moisture , water content , fishery , freshwater fish , chemistry , zoology , biology , fish <actinopterygii> , geology , geotechnical engineering , organic chemistry
Freshwater mussel ( Pilsbryoconcha sp.) shell is an untapped solid waste. Information about its nutritional value is necessary to investigate. Therefore, this research aimed to determine the physicochemical characteristics of freshwater mussel shell flour from Sungai Paku Riau Province Indonesia. The freshwater mussel shell was taken from Sungai Paku village. The sample preparation of freshwater mussel shell was made into flour and analyzed for physical characteristics (a yield, water absorption, whiteness degree) and chemically analyzed (moisture, ash, fat, protein, carbohydrate, crude fiber, and calcium content). Based on physical characteristics the freshwater mussel shell flour contained a yield 58%, water absorption 1.67%, whiteness degree 35.49% (L*=35.81, a*=2.66, b*=5.86), meanwhile based on chemical characteristics the freshwater mussel shell contained moisture, ash, fat, protein, carbohydrate ( by difference ), crude fiber, and calcium content was 0.41%, 93.01%, 0.18%, 3.44%, 2.97, 1.89%, 61.39%, respectively. It was found that the freshwater mussel shell from Sungai Paku, Riau contained the nutritional value, especially high in calcium content.