Processing and quality characteristics sea cucumber Bohadschia vitiensis at Kambuno Island in Sembilan Islands, Bone Gulf, South Sulawesi, Indonesia

Abstract

Sea cucumber is an Echinoderm which has high economic value due to their high nutritional value and medicinal properties. More than 80% of Indonesia’s sea cucumber productions were exported as dried products. Therefore, before being exported, sea cucumbers go through processing, which was almost carried out on a household scale whose processing and quality were very diverse. This study aims to evaluate the processing and quality characteristics of sea cucumber Bohadschia vitiensis at Kambuno Island in Sembilan Islands, Bone Gulf, South Sulawesi, Indonesia. Sembilan Island is a household scale sea cucumber processing area. This study uses the method of observation, evaluation, and laboratory analyses. B. vitiensis processing method at Kambuno Island uses four stages, namely weeding, salting, boiling, and drying. Quality characteristics observations of B. vitiensis indicated that several parameters did not meet the Indonesian National Standards (INS). The quality parameters that did not meet INS standards were organoleptic and chemical parameters. Organoleptic parameters that less than seven were appearance, odor, and texture. Whereas chemical parameters that did not reach INS were water levels that exceed the maximum limit.

Sea cucumber significance: Drying techniques and India's comprehensive status

“…Sea cucumber processing methods vary among countries like Malaysia, the Philippines, China, Madagascar, and specific Pacific regions, generally involving cleaning, boiling, salting, and drying. In Kambuno Island (Sulawesi) of Indonesia, traditional processing includes weeding, wet salting, dry salting, boiling, and drying, revealing deficiencies in organoleptic aspects and excessive water levels (Amir et al., 2020). Fiji Island's centuries‐old method consists of boiling, cutting, gutting, secondary boiling, smoking, and sun‐drying, requiring continuous attention to high‐quality products (Ram et al., 2016).…”

“…Traditionally processed BDM is generally of lower quality than industrially processed varieties, characterized by higher levels of moisture, crude ash, and crude fat, along with lower protein content (Nishanthan et al., 2018; Ram et al., 2014). Generally, dried sea cucumbers have a water content of 8.9%, protein of 82.0%, fat of 1.7%, ash of 8.0%, and carbohydrate of 4.8% (Amir et al., 2020). The absence of a solid scientific base for determining the optimal boiling level and duration presents challenges for many traditional processors, as overcooking and undercooking can lead to a decline in product quality.…”

“…Additionally, traditional preservation methods such as sun‐drying, smoking, salting, or pickling offer viable alternatives that have been used effectively for centuries to increase the shelf life of sea cucumbers (Amir et al., 2020; Zhang et al., 2021). Moreover, using dry ice or ice packs during transit (Duarte et al., 2020), along with proper shade and ventilation for storage, can help maintain cooler temperatures and extend shelf life.…”

Identifikasi Molekuler, Analisis Profil Asam Amino, dan Asam Lemak dari Beberapa Teripang Asal Perairan Indonesia

“…Sebagai metabolit primer, kandungan asam amino pada teripang tergolong tinggi namun rendah asam lemak. Kandungan asam amino dan asam lemak teripang dari perairan di Indonesia telah banyak dianalisis, seperti teripang Actinopyga lecanora, Bohadschia argus, B. vitiensis, Holothuria fuscogilva, H. scabra, dan Paracaudina australis (Amir et al, 2020;Aprianto et al, 2020;Fawzya et al, 2015;Widianingsih, Zaenuri, Anggoro, & Kusumaningrum, 2016). Berbagai jenis teripang yang berasal dari perairan Indonesia juga memiliki profil asam amino dan asam lemak yang beragam.…”