Researchers of IPB Created the Functional Beverages of Kerang Pisau
Kerang pisau, one type of mollusk of the pelecypoda class or bivalva which was included in the non fish aquatic biota with the high economic value. The kerang pisau (Solen sp) contained the natural antioxidants and 17 amino acids consisting of nine essential amino acids.
The kerang pisau contained 17 amino acids consisting of nine essential amino acids. The highest essential amino acids of kerang pisau was the leucine of 0.535 percent, the lysine of 0.502 percent, and the valine of 0.44 percent. While the highest non-essential amino acids were the glutamic acid of 0.959 percent, the aspartic acid of 0.583 percent, and the glycine of 0.391 percent. The kerang pisau also contained the taurine that was equal to 0.103 grams per 100 grams. The kerang pisau could be used as the food in the form of snacks that were quite expensive, while the shell was used as the animal feed.
Prof. Nurjanah, Santia Gardenia Widyaswari, and Kustiariyah Tarman from the Department of Aquatic Product Technology, Faculty of Fisheries and Marine Science, Bogor Agricultural University (FPIK of IPB), conducted the research about the formulation of the beverages products to benefit from the use of the health drinks based on the kerang pisau.
This research was divided into three stages, namely the stages of preparation and verification of the raw materials including the raw material extraction and the storage, the stage formulation of the functional drinks, and the stage of product stability test. This research team used the raw materials of the kerang pisau (Solen sp) obtained from Cirebon coastal waters, West Java. The additional ingredients for the formulation were the ginger, the Javanese acid, the palm sugar, the maltodextrin, the carrageenan, and the chemicals for proximate test, and the antioxidant activity test.
Based on the experiments that had been done, these researchers found that in this first stage formulation was obtained 2 formulation treatments of the best functional drinks based on the organoleptic test. The functional drinks were first dissolved into 150 milligrams of water with the temperature of 70-90 degrees Celsius. The two best formulations were the functional drinks containing 0.20 and 0.24 grams of the kerang pisau.
“Based on the average results of the panelist assessment, organoleptically all formulas are acceptable. That is because the fishy and the smell of the rancid from the kerang pisau can be neutralized by the ginger. Other than that, the dried ginger with the contents of shogaol and zingeron contribute the spicy flavor. This spicy and sour tastes are thought to provide a tasty flavor in the functional beverages formula causing the organoleptic value to be in the preferred range by the panelists,” she said. (IRM/ris)
