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@article{riha_Henggu_2023, title={Profil Kimia Tepung Keong Mas (Pomacae sp.) yang berasal dari Perairan Tawar Kelurahan Mauliru}, volume={1}, url={https://www.ojs.unkriswina.ac.id/index.php/PLANET/article/view/503}, DOI={10.58300/planet.v1i01.503}, abstractNote={<p>Keong mas (<em>Pomacae</em> sp.) merupakan keong air tawar yang umumnya terdapat pada daerah rawa-rawa hingga persawahan. Keberadaan keong mas (<em>Pomacae</em> sp) di Indonesia dianggap sebagai hama tanaman pangan. Salah satu pemanfaatan hama keong mas yakni diolah sebagai tepung. Hasil penelitian menunjukkan kandungan proksimat tepung keong mas <em>Pomacae</em> sp) yang diperoleh dari perairan tawar Kelurahan Mauliru yakni protein 74,65%, kadar air 14,81%, kadar abu 6,68%, kadar lemak 3,51% dan karbohidrat 0,17%. Tingginya kadar protein pada tepung keong mas dapat dimanfaatkan sebagai sediaan tepung ikan.</p>}, number={01}, journal={JURNAL PENGOLAHAN PERIKANAN TROPIS}, author={riha, Yustina djati ana and Henggu, Krisman Umbu}, year={2023}, month={Sep.}, pages={01–03} }