PROPOSED PROCESSING APPROACHES FOR INVASIVE MUSSELS (Sinanodonta woodiana): FROM MEAT CHARACTERISTICS TO MARKET FEASIBILITY

Abstract

The Chinese pond mussel (Sinanodonta woodiana) is an invasive species in Indonesian waters with potential utilization as a food source, particularly as a by-product of freshwater pearl aquaculture in the future. However, most studies on clam processing in Indonesia have focused on the local species Pilsbryoconcha exilis, while research on S. woodiana remains limited. This article aims to review the meat characteristics of S. woodiana and to propose strategies for developing potential processed products. The study was conducted through a literature review complemented by preliminary observations of locally caught samples. The findings indicate that clam meat tends to become tough after heating and undergoes high cooking loss, consistent with previous studies. Earlier processing attempts, such as meatballs, nuggets, crackers, and shredded meat, have not penetrated modern markets due to technical constraints, negative consumer perceptions, and the absence of sustainable business models. To address these challenges, this article highlights four products considered most promising: clam meatballs and nuggets (previously explored) and two new proposals, namely ready-to-cook frozen clam and crispy whole clam. These products are considered aligned with market trends, technologically simple, and potentially supportive of MSME development within a zero-waste framework.