Instant seasoning is made by mixing several ingredients and mashing it according to the desired composition. What is offered spices to enhance the flavor and aroma of these herbs. “Soto Madura” needs to be considered to determine the proper packaging and storage process. The spices are then made an analysis of the nutritional content of the spices. The spices were made repeatedly as many 3 times so the repeat data obtained. The analysis carried out includes proximate analysis, analysis of fat damage, and microbilogical content of herbs. The results of the analysis showed the instant seasoning “Soto Madura” contained water of 7,42±0,066%; ash by 1,18±0,056%; protein of 59,04±0,085%; fat 7,77±0,152%; carbohydrates 25,46±0,531%; acid number 0,507±0,035 mg/g; peroxide rate 4,063±0,066 Meg/1000g; free fat (FFA) 0,22±0,036%. For microbiological content, the content of microorganisms in the spices was 1,11x108 colonies; mold 7,9x106 colonies; and coliforn 8,6x106 colonies.
EFFECTS OF CADMIUM EXPOSURE ON PROXIMATE ANALYSIS AND METALLIC ELEMENT CONTENTS OF WEDGE CLAM (DONAX TRUNCULUS)
