Sea cucumber cultivation is an alternative to anticipate the continuity of production due to overfishing. Maintenance environmental factors are important factors to consider in sea cucumber cultivation. A suitable location really supports the success of sea cucumber cultivation. This study aims to identify the main habitat and indicators in determining a suitable location for cultivation of Holothuria scabra. The study was located in the intertidal zone of the Watuar village seagrass ecosystem during May 2020 to October 2020. The results showed that the location of the Watuar village seagrass beds was suitable to be developed as a sea cucumber cultivation location with three main indicators, namely 35 cm depth (at low tide) and 195 cm (at the highest tide), the condition of the seagrass vegetation is moderate and is the natural habitat of H. scabra with the dominance of the seagrass Enhalus acoroides, Cymodocea rotundata, Cymodocea serrulata, Thalassia hemprecchii with moderate density and the bottom substrate is muddy sand with particle size 100 µm of 96.7%.

A person's level of preference for a food product is largely determined by the raw materials and processing methods. One of the food products with high economic value and potential nutritional value is the sea cucumber Holothuria scabra. H. scabra has potential nutritional value to be developed as a [1] healthy food. So far, sea cucumber products are only processed in dry form. This study aims to study the process of processing pempek made from fresh sea cucumbers (wet) and determine the level of preference of the panelists through a sensory test of pempek made from fresh sea cucumbers. Holothuria scabra used is H. scabra. This research method is an experimental method using Independent Samples T Test analysis. Sensory testing was carried out using a hedonic scale [2] using 30 untrained panelists. Assessment parameters include: appearance, smell, taste, and texture. The rating scale used is 9 = like very much, 8 = like very much, 7 = like, 6 = like somewhat, and 5 are neutral. The results showed that the sea cucumber pempek was highly favored by the panelists. The level of preference for the appearance of pempek sea cucumbers at the Watuar location was 8.3% and the Tutrean location was 8.27%; the smell of sea cucumber pempek at Watuar and Tutrean locations 8%; the taste of sea cucumber pempek at the Watuar location was 8.3% and the Tutrean location was 8.2%; and the texture of the sea cucumber pempek at the Watuar location 8.03% and the Tutrean location 8.17%.