Composition of Amino Acids in Meretrix meretrix from the Intertidal Area of Nangka Island, Central Bangka
Potential for Natural Flavor Enhancer Development
DOI:
https://doi.org/10.52046/agrikan.v19i1.2730Keywords:
Amino Acids, Aspartic Acid, Glutamate, Meretrix meretrix, Nangka IslandAbstract
The aim of this study was to analyze the highest content of several amino acid profiles found in M. meretrix. The method used is to analyze amino acids using High-Performance Liquid Chromatography (HPLC). The amino acid content in the sample was determined from the comparison between the peak area of the chromatogram and the standard α-aminobutyric acid (AABA). The results showed that M. meretrix has 15 types of amino acids, namely essential amino acids: theonine, valine, methionine, ileucine, leucine, phenylalanine, histidine, lysine, arginine, while non-essential amino acids: aspartic acid, serine, glutamate, alanine, lycine, tyrosine. The highest content of essential amino acids is leucine starting at 4.41%, and non-essential ones are the highest: glutamate ranges from 12.21%, and aspartic acid ranges from 7.12%. The content of glutamate and aspartic acid of M. meretrix from Nangka Island is known to have a higher content than Anadara granosa and Geloina erosa from outside Nangka Island. This shows that M. meretrix from Nangka Island can be a priority raw material for making flavor enhancers, and a material for making natural flavorings. Therefore, the Nangka Island area needs to be managed to preserve the M. meretrix population and benefit the community.
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This work is licensed under a Creative Commons Attribution 4.0 International License.
