Uji Kandungan Gizi Tambelo (Bactronophorus Sp.) yang Dibudidayakan di Sungai Simatalu Oleh Masyarakat Desa Simatalu Kabupaten Kepulauan Mentawai Provinsi Sumatera Barat

SALEMBEHEU, Bernadus Esli (2021) Uji Kandungan Gizi Tambelo (Bactronophorus Sp.) yang Dibudidayakan di Sungai Simatalu Oleh Masyarakat Desa Simatalu Kabupaten Kepulauan Mentawai Provinsi Sumatera Barat. Undergraduate thesis, Universitas Katolik Widya Mandira.

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Abstract

Nutrition is an important component in food to support human health. One of the foods consumed is traditional food from Simatalu village, namely Tambelo. This typical food of Tambelo is not yet known for its nutritional content. So the purpose of this study was to determine the nutritional content of Tambelo (Bactronophorus sp.) from the cultivation of the Simatalu village community. Fresh Tambelo samples were obtained from the Simataluriver which was the result of cultivation. The samples were then analyzed for the content of carbohydrates, proteins, fats, and minerals carried out at the Laboratory of the Faculty of Mathematics and Natural Sciences, Padang State University. Determination of carbohydrate content was done by using the Spectrophotometric method, protein content was done using the Kjeldahl method, fat content using the Soxhlet method, minerals content using the X-Ray Fluorescence method, and ash content using the Gravimetric method. Furthermore, measurements of abiotic factors were carried out which consisted of testing the water content in Tambelo, water pH, salinity and river water velocity. The results showed that the nutritional content of Tambelo cultivated by the Simatalu village community had an average nutritional percentage of 1.49% carbohydrate, 0.46% protein, 6.4% fat, 99.18% ash content, mineral content (Ca) 65, 84%. Furthermore, the average abiotic factor measurement results in water content in Tambelo were 71.89%, pH 5.3 mg/l sample, water pH 8.3 mg/l, salinity 0.09 mg/l and river water velocity 0.267 m/s. The nutritional content of tambelo cultivated by the Simatalu village community had a low percentage of carbohydrates and protein, this was influenced by the media (wood) factor where the Tambelo lives. The content of ash, fat, and mineral content (Ca) was the highest content in the study of samples of Tambelo cultivated by the Simatalu village community.

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