Profile of Fatty Acid and Polycyclic Aromatic Hydrocarbons Smoked Pokea Clam (Batissa violacea celebensis Martens 1897) Produced in North Konawe District, South East Sulawesi

Abstract

Pokea clam (Batissa violacea celebensis Martens 1897) is one of the endemic species in Southeast Sulawesi, which is much fave by local people as one of the daily favorite food menus, and one form of processing is by smoking. However, research on the profile of fatty acids and PAH compounds in smoked pokea clam has not been conducted, so information about these parameters is not yet available. The method used in this research is descriptive, where samples of smoked pokea clam produced from North Konawe District, were analyzed in terms of fatty acid profiles and PAH compounds, with sampling 3 times for 3 consecutive days. The results of the analysis of fatty acids obtained as many as 36 types of fatty acids, with a relative percent range of 0.001 to 98.539. While 5 types of PAH were detected, namely Naphtalene 0.10 ppm; Acenaphthene 0.05 ppm; Phenentrene 0.03 ppm; Fluorantene 0.08 ppm and Pyrene 11.98 ppm.