PROXIMATE COMPOSITION OF FRESH AND PROCESSED MANGROVE SNAIL Telescopium telescopium

Abstract

The mangrove snail Telescopium telescopium has long been utilized by communities in Olong Village, Central Maluku, as a food source. However, scientific information regarding the nutritional composition of fresh and processed Telescopium telescopium is still limited. This study aimed to determine the proximate composition of fresh and processed mangrove snail Telescopium telescopium, including crispy fried, pepes, and satay products. This research employed an experimental method. The treatments consisted of fresh Telescopium telescopium (A₀), crispy fried (A₁), pepes (A₂), and satay (A₃). The parameters analyzed included moisture, ash, fat, protein, and carbohydrate contents. The results showed that the proximate composition of fresh mangrove snail consisted of 72.52% moisture, 1.02% ash, 0.70% fat, 23.88% protein, and 1.88% carbohydrates. After processing, changes in proximate composition were observed. The crispy fried contained 28.59% moisture, 4.75% ash, 11.75% fat, 33.03% protein, and 21.88% carbohydrates. The pepes product contained 65.29% moisture, 2.78% ash, 4.76% fat, 24.36% protein, and 2.81% carbohydrates. Meanwhile, the satay product contained 49.10% moisture, 3.22% ash, 8.22% fat, 27.34% protein, and 12.20% carbohydrates. Therefore, processing methods affect the proximate composition of mangrove snail meat Telescopium telescopium.