PHYSICOCHEMICAL ANALYSIS OF CHARRU MUSSEL (Mytella strigata) POWDER AND ITS ACCEPTABILITY AS KROPEK

The study aimed to utilize the abundant and invasive Mytella strigata found in the Panguil Bay area by incorporating their powder into a processed product, kropek. The physicochemical properties of the Mytella strigata powder were analyzed, revealing a pH of 6.32, a bulk density of 0.456 g/cm3, and a moisture content of 5.11%. An experimental research design with 30 respondents was employed to evaluate the sensory qualities of three formulations: (1) 20% Mytella strigata powder and 80% cassava flour, (2) 30% Mytella strigata powder and 70% cassava flour, and (3) 40% Mytella strigata and 60% Cassava powder. The results showed that Formulation 1 was significantly preferred in terms of appearance (F=4.79, p<0.05) and crispiness (F=3.82, p<0.05). While there were no significant differences in aroma, color, or taste, the overall acceptability was higher for Formulation 1. The study suggests that lowering the amount of Mytella strigata powder in the product could further improve its sensory qualities and that determining the shelf-life of the Mytella strigata powder would be necessary for commercial viability. The research study provides a potential solution to address the underutilization of the invasive Mytella strigata by incorporating their powder into a popular local snack, kropek. The findings highlight the feasibility of using Mytella strigata powder in food product development, with further optimization and commercialization opportunities.