Abstract
Barnacle is commonly known as biofouling marine organisms attached to hard surface material such as vessels, rocks, wood, and shells. Despite being studied as a biological fouler, some villages in Bangka Belitung Islands Provinces process the barnacle meat into one of the fisheries products called Pekasem. Pekasem is a fermented barnacle with a flavor and scent of salt, sugar, and bay leaves. Fresh Barnacle meat fermentation typically lasts 2-4 days in a closed jar at room temperature. This study aimed to determine the proximate composition of food ingredients produced by fisheries from community groups in Permis, South Bangka Regency Bangka Belitung. This information becomes necessary in fisheries food products that must be included in the packaging of Pekasem. The test results showed that 100 g of Pekasem products contain protein 7.88 g, fat 5.53 g, carbohydrate 6.03 g, moisture 72.87 g, and ash 7.69 g.
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