Nutritional Characteristics of Curry fish Sea Cucumber (Stichopus vastus) using Chemicals and Physical Treatment Karakteristik Gizi Teripang (Stichopus vastus) yang Diberi Perlakuan Kimia dan Fisik
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Accepted
30 November 2022
Published
20 December 2022
Keywords:
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amino acid, boiling, ethanol, proximate, steaming
Abstract
Indonesia is one of the main sources of sea cucumber in the world with high total production for domestic consumption and export market. Sea cucumber has potential as a source of traditional foods, medicine, and functional food due to the high nutritional component in sea cucumbers. The purpose of this research was to determine the different nutritional characteristics of sea cucumber obtained by chemical (ethanol extractions of 20%, 25%, and 30%) and physical treatment (boiling and steaming). The results showed that chemical treatment (30% ethanol) had the best nutritional components being composed of protein 77.35%; moisture 9.14%; ash 6.67%; fat 0.10%; and carbohydrate 6.18%, while in physical treatment, steaming had the best nutritional components in composed of 61.49% protein content, 11.53% moisture, 10.76% ash, 2.22% fat, and 14.00% carbohydrate. Amino acid profiles in chemical treatments (ethanol 20%, 25%, and 30%) were 53.60%, 56.74%, and 61.65% respectively, while the amino acid profiles in physical treatments (boiling and steaming) were 50.31% and 52.96%, respectively. Glycine and glutamate acid, non-essential amino acid, were dominated by both chemical and physical treatments.
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Wen, J., Hu, C., & Fan, S. (2010). Chemical composition and nutritional quality of sea cucumbers. J sci Food Agric, 90(14), 2469 – 2474.
Yang, H., Hamel, J.F., & Mercier, A. (2015). The sea cucumber Apostichopus japonicas: History, Biology, and Aquaculture. Academic Press.
Zhong, Y., Khan, M. A., & Shadidi, F. (2007). Compositional characteristics and antioxidant properties of fresh and processed sea cucumber (Cucumaria frondosa). J Agric Food Chem, 55(4), 1188-1192.
Aryantina, P. L. (2002). Extraction of antibacterial components from sea cucumber (Holothuria vacabunda) and testing its activity as an antibacterial [thesis]. Bogor. Graduate School, Bogor Agricultural University.
Bordbar, S., Anwar, F., & Saari, N. (2011). High value component and bioactives from sea cucumbers from functional foods–A review. Marine Drugs, 9, 1761-1805.
Brown, E., Perez, M., Garces, R., Ragaza, R., Bassig, R., & Zaragoza, E. (2010). Value chain analysis of sea cucumber in the Philipines. World Center.
Chong N. V. W., Pindi, W., Chye F. Y., Shaarani S. M., & Lee, J. S. (2015). Effects of drying methods on the quality of dried sea cucumbers from Sabah – A Review. International Journal of Novel Research in Life Sciences, 2(4), 49–64.
Dobretsov, S., Al-Mammari, I. M., & Soussi, B. (2009). Bioactive compounds from Omani sea cucumbers. Agricultural and Marine Sciences, 14, 49–53.
Fechter, H. (1969). The sea cucumber. Grzimek B, editor. Grzimek’s Animal Life Encyclopedia. Van Nostrand Reinhold Company.
Haugh, T., Anita, K. K., Olaf, B. S., Erling, S., Orjan, M. O., & Klara, S. (2002). Antibacterial activity in Stronglocentrotus droebachoeensis (Echinoidea), Cucumaria frondosa (Holothuroidea), and Asteria rubens (Astroideae). J of Inverteb Pathol, 81, 94-102.
Hartati, R., Widianingsih, & Fatimah, U. (2016). Re-description of sea cucumber Stichopus hermanii from Karimun Jawa Island through a morphological, anatomical, and specularanalysis (Ossicles). Tropical Marine Journal, 18(2), 70-75.
Hutomo, H.D., Swastawati, F., & Rianingsih, L. (2015). Effect of liquid smoke concentration on quality and levels cholesterol eel (Monopterus albus) smoke. Journal of Fishery Products Processing and Biotechnology, 4(1), 7–14.
Isabel C.G., Ana G.M.R., & Fernando, P.G.R. (2015). Effect of six different cooking techniques in the nutritional composition of two species previously selected as optimal for renal patient’s diet. J Food Sci Technol, 52(7), 4196-4205.
Karnila R. (2012). The hypoglycemic activity of protein hydrolysate, concentrate, and isolate of sea cucumber (Holothuria scraba J) in rats [dissertation]. IPB University.
Kristinsson H.G., & Rasco, B. A. (2000). Protein hydrolysates; production, biochemical, and functional properties. Critical Reviews in Food Science and Nutrition. 40(1): 43-81.
Martoyo, J., Nugroho, A., & Tjahy, W. (2007). Sea cucumber cultivation. Penebar Swadaya.
Mulloy, B., Mourao, P. A. S., & Gray. (2000). Structure function studies of anticoagulant sulphated polysaccarides using nmr. J Biotech, 77(1), 123- 135.
Murray, R.K., Granner, D. K., Mayes, P. A., & Rodwel, V. N. (2000). Biochemistry, diterjemahkan oleh Andry Hartono, Penerbit Buku Kedokteran EGC. Jakarta.
Nurjanah, S. (2008). Identification of sand (Holothuria scraba) steroids and bioassay of sand products as natural aphrodisiac for Increasing Its Value Added [dissertation]. IPB University, Bogor.
Purwaningsih, S., Suseno, S. H., Salama, E., Mulyaningtyas, J. R., & Dewi, Y. P. (2015). Effect of boiling and steaming on the profile fatty acids and cholesterol in muscle tissue of molluscs. International Food Research Journal, 22(3), 1087-1094.
Sicuro, B., Piccino, M., Gai, F., Abete, M. C., Danieli, M., Dapra, F., Mioletti, S., & Vilella, S. (2012). Food quality and safety of Mediterranean sea cucumbers Holothuria tubulosa and Holothuria polli in southern Adriatic Sea. Asian Journal of Animal and Veterinary Advances, 7(9), 851-859.
Sulardiono, B. (2012). Gonadal maturity of commercial species of Stichopus vastus sea cucumber (Holothurriidea: Sthichopodisae) in Karimun jawa Waters, Jepara Districs, Central Java. J. Series Saintec, 7(1), 24-31.
Suryaningrum, T. D., & Syamdidi. (2013). Quality changes of boiled salted carp (Cyprinus carpio) using steaming and boiling methods, during chilling storage. Squalen Bulletin of Marine & Fisheries Postharvest and Biotechnology. 8(2): 77-86.
Susanto, R., Karnila, R., & Sukmiwati, M. (2014). The effect of the using of extraction solution HCl at different concentrations on the mineral content of black sea cucumber (Holothuria edulis). JOM, 1,1-12.
Tamrin, & Prayitno, L. (2008). Effect of boiling and soaking time on water content and softness level of kolangkaling. Proceedings of the National Seminar on Science and Technology II 2008. University of Lampung, November 17-18, 2008.
Tapotubun, A. M., Nanlohy, E. E. E. M., & Louhenapessy, J. M. (2008). Effect of heating time on pressure quality of several types of fish. Ichthyos Journal, 7(2), 65-70.
Wen, J., Hu, C., & Fan, S. (2010). Chemical composition and nutritional quality of sea cucumbers. J sci Food Agric, 90(14), 2469 – 2474.
Yang, H., Hamel, J.F., & Mercier, A. (2015). The sea cucumber Apostichopus japonicas: History, Biology, and Aquaculture. Academic Press.
Zhong, Y., Khan, M. A., & Shadidi, F. (2007). Compositional characteristics and antioxidant properties of fresh and processed sea cucumber (Cucumaria frondosa). J Agric Food Chem, 55(4), 1188-1192.
Authors
SukmiwatiM., SumartoS., SidaurukS. W., & IbrahimI. (2022). Nutritional Characteristics of Curry fish Sea Cucumber (Stichopus vastus) using Chemicals and Physical Treatment: Karakteristik Gizi Teripang (Stichopus vastus) yang Diberi Perlakuan Kimia dan Fisik. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(3), 457-463. https://doi.org/10.17844/jphpi.v25i3.41550
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