Abstract
The purpose of this research is to know the fatty acid composition and heavy metal content of soy sauce snail (Bellamya javanica), which is fermented for seven days with addition of 1.5% bromelin enzyme and papain1% enzyme. The fatty acid composition of soy sauce was analyzed by Chromatography Gas and heavy metal content (Cu and Pb) using AAS. The results showed that the fatty acid component as one of the volatile components in soybean snacks was identified by 8 types of fatty acids, namely caprylic acid, lauric acid, myristic acid, palmitoleic acid, linoleic acid, linolenic acid and dominated by the components of palmiic acid and stearic acid. The soybean snail sauce with a combination of bromelin enzyme treatment of 1.5% and 1% fermented papain enzyme for seven days showed negative contaminated Cu, but positively polluted by Pb 2,285 ppm.
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