Abstract
Local mussel is a type of shellfish which is rich in minerals, fatty acids and essential
 amino acids and has a low cholesterol content. The local gravestone is currently only used as
 food by the local community which is processed by steaming. This study aims to determine the
 chemistry of the local gravestone. The research method used was morphometric, proximate
 analysis, amino acids using HPLC, fatty acids using GC, and minerals using AAS. The
 proximate results showed that the air and fat content decreased, while the ash, protein, and
 carbohydrate content increased due to the steaming process. Saturated fatty acids in local
 mussels tend to rise after steaming, except for palmitic which has decreased, while unsaturated
 fatty acids have decreased after steaming. Protein The salt-soluble content of local mussel is
 higher in air-soluble protein. The highest amino acid content is glutamic acid. The highest macro
 mineral content in local mussel meat is calcium 5,808.85 ppm, and the highest is sodium at
 51.46 ppm, while the highest micro mineral is iron at 445.06 ppm, and the best is copper at 0.16
 ppm . Generally, the chemical composition of local mussels on average decreased after the
 steaming process.
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