Profile of sodium chloride levels and proximate value in salt fortification with knife clams (Solen spp.) as dietary salt from Madura Waters

¹ Department of Marine Sciences, Faculty of Agriculture, University of Trunojoyo Madura, 69162 Bangkalan, Indonesia
² Master of Economics, Department of Economic Development, University of Trunojoyo Madura, 69162 Bangkalan, Indonesia

^* Corresponding author: eka.asih@trunojoyo.ac.id

Abstract

The abundance of Solen spp. in Madura waters contains essential macronutrients for the body, which have the potential to be used as innovative nutritious food products, for example fortified salt with knife clams. The aims of this research were to determine the best formula for adding knife clams flour to salt on the NaCl content and proximate value as dietary salt, and analyze the effect of different concentrations of salt and knife clams powder in the product formulation on the NaCl and proximate level. Focus of this research was to determine the treatment differences F1 (5:95); F2 (10:90); F3 (15:85); F4 (20:80); F5 (25:75); F6 (50:50); FC (100% Salt) to test NaCl levels and proximate values. The research results showed that the best product NaCl content was found in F6 (52.25%±0.06%) with a drying time 30 minutes and temperature 95 ^oC. Proximate values at F6 including water 6.61± 0.04%, protein 42.11±0.38%, fat 0.98±0.01%, ash 46.60±7.85% and carbohydrates 3.7±1.8%. The results of the statistic test show that NaCl, water, protein, fat, ash, and carbohydrates have a significance value (p<0.05). The salt formulation had a real influence on the protein and ash of each treatment, but no significant influenced on the water, fat and carbohydrate.