KANDUNGAN ASAM AMINO PRODUK FERMENTASI PULAU BANGKA: KECALO TERITIP (Balanus sp)

Abstract

Kecalo of barnacle (Balanus sp) is one of the typical fermented products of the people of Belitung Island. Barnacles, which have been neglected, are used as food products. Until now, the amino acid content of this barnacle-fermented product is unknown. This research aims to determine the composition of amino acids in the fermented product of barnacles and compare it with fishery-based nutritional sources that the people of Bangka also consume. Samples were taken from the fermentation of barnacle processors in Rias, South Bangka Regency. The Kecalo production process goes through the stages of collecting the barnacles from the beach substrate, separating the barnacle meat from the shell, washing, and curing with salt. Amino acids contained in the fermented of barnacle product are Aspartic Acid 2.59%, Glutamic Acid 3.24%, Serine 0.55%, Histidine 0.43%, Glycine 1.69%, Threonine 1.36%, Arginine 0, 96%, Alanine 2.1%, Tyrosine 0.37%, Methionine 0.83%, Valine 1.75%, Phenylalanine 1.26%, Isoleucine 2.15%, and Lysine 1.59%. The essential amino acid content of scalpel barnacles is higher than that of Rusip, Budu, Cuttlefish, Abalone, Tuna Fish, and Tofu Shellfish.