ZINC AND PROTEIN LEVELS IN NUGGETS WITH BLOOD CLAM (Anadara granosa) SUBSTITUTION

Nugget is one type of frozen ready-to-eat product, which is a product that has been warmed to half cooked, then frozen. This study aims to determine the analysis of Zinc and Protein nutrients in blood clam nuggets. This research was a pre-experimental study with a Post Test Group design. The results of the nutrient analysis were obtained from laboratory tests. The products were made into four types, namely original 0% (F0), nuggets with blood clam substitution of 30% (F1), nuggets with blood clam substitutes as much as 40% (F2), and nuggets with blood clam substitution by 50% (F3), Blood clam nugget analysis was performed using the Atomic Absorption Spectrophotometry (AAS) Method and for analysis of Zinc and for Proteins using the Kjedhal Method. The results of the analysis of zinc content per 100 grams of 0.6585 mg, F1 (30%) showed an average of 0.956 mg, F2 (40%) showed an average of 1.1095 mg, and F3 (50%) showed an average of 1.952 mg. Analysis of the nutrient content of control blood clam nugget protein showed an average nutritional value per 100 grams of material as much as 16.54 grams, F1 showed an average of 17.2 grams, F2 showed an average of 17.62 grams, and F3 showed an average of 18.395 grams. It is recommended for the next researcher to carry out a test of acceptance to the community, safety level test, test macronutrients namely fat and carbohydrates and test micronutrients such as other vitamins and minerals. Keywords: levels, zinc, protein, nugget, and blood cla