The Effect of Different Blanching Methods and Drying Time To The Quality of Dried Scallop (Amusium sp)

Abstract

Scallop is a type of shellfish that have high economic value and plenty in number. Scallop includes one of highly perishable food. Blanching is pre heating treatment that can usually be done by two methods: steaming and boiling. The drying is simple and cheap methods of preservation. The research was aimed to know the effect of different blanching method and drying time to the quality of dried scallop. The different of blanching methods gave very significant effect (p≤0,01) to, protein content, fat content, dan carbohydrate content, but gave only significant effect (p≤0,05) to moisture content and gave bo significant effect (p≥0,05) to ash content.