Composition of Nutritional Content of Sea Cucumbers (Holothuroidea) in Mania Waters, Sabu Raijua Regency, East Nusa Tenggara

Oedjoe, Marcelien Dj Ratoe

doi:10.4172/2155-9546.1000502

Cited by 3 publications

(1 citation statement)

References 5 publications

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“…Tentunya ada faktor yang menyebabkan mengapa kandungan lemak dari setiap spesies itu berbeda. Faktorfaktor tersebut yaitu kondisi perairan, musim, sumber makanan yang dikonsumsi dan tingkah laku dari teripang itu sendiri (Oedjoe, 2017). Lemak merupakan salah satu bahan utama dalam makanan, yang merupakan salah satu sumber energi yang mengandung lemak essensial.…”

Section: Kadar Lemakunclassified

Identifikasi Dan Analisis Proksimat Teripang Thelenota Ananas Asal Pulau Kabung

One

Idiawati

Prayitno

et al. 2021

Nature

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Teripang merupakan salah satu sumber daya laut yang mengandung nilai gizi yang lengkap, ini menjadi dasar bahwa teripang merupakan salah satu biota laut yang berpotensi untuk dikembangkan sebagai salah satu produk. Menurut penelitian yang telah dilakukan, beberapa jenis teripang mengandung tinggi protein dan rendah lemak. Sampel T. ananas yang diperoleh dari Pulau Kabung, Kalimantan Barat dicuci bersih dengan air untuk kemudian diidentifikasi jenisnya dengan panduan dari beberapa literatur. Analisis proksimat dilakukan dengan metode SNI 1-2345-03-2006. Hasil yang diperoleh pada penelitian ini yaitu sampel teripang yang diidentifikasi merupakan teripang T. ananas yang mengandung sebesar 93,55% kadar air, 1,22% kadar abu, 0,36% kadar lemak, 4% kadar protein dan 0,87% kadar karbohidrat.

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Section: Kadar Lemakunclassified

Identifikasi Dan Analisis Proksimat Teripang Thelenota Ananas Asal Pulau Kabung

One

Idiawati

Prayitno

et al. 2021

Nature

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Diversification of Sea Cucumber (Holothuria Scabra) Through Pempek Sensoric Test

Ohoiwutun¹,

Rahantoknam²,

Beruatjaan³

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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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%.

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Bridging the gap between sustainability and profitability: unveiling the untapped potential of sea cucumber viscera

Muhsin,

Fujaya,

Hidayani

et al. 2023

PeerJ

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Sea cucumbers have high economic value, and in most forms of trade, their body wall is typically the only part that is harvested and sold. The organs of the sea cucumber, collectively known as the viscera, are frequently discarded, contributing to land and water pollution. However, discarded sea cucumber viscera contain various nutrients that can be used in many applications. Therefore, this review highlights the biological and economic aspects of sea cucumbers, followed by a critical discussion of the nutritional value of their internal organs and possible applications, including as functional feed additives in the aquaculture industry, sources of natural testosterone for application in sex reversal and production of monosex population, of neuroprotective agents against central nervous system disorders and of cosmetic ingredients, especially for skin whitening and anti-ageing products. The review further highlights the valorisation potential of viscera to maximize their economic potential, thus providing an enormous prospect for reusing sea cucumber waste, thereby reducing the negative impact of the sea cucumber fishery sector on the environment.

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Composition of Nutritional Content of Sea Cucumbers (Holothuroidea) in Mania Waters, Sabu Raijua Regency, East Nusa Tenggara

Cited by 3 publications

References 5 publications

Identifikasi Dan Analisis Proksimat Teripang Thelenota Ananas Asal Pulau Kabung

Identifikasi Dan Analisis Proksimat Teripang Thelenota Ananas Asal Pulau Kabung

Diversification of Sea Cucumber (Holothuria Scabra) Through Pempek Sensoric Test

Bridging the gap between sustainability and profitability: unveiling the untapped potential of sea cucumber viscera

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