Analisis kandungan proksimat Octopus cyanea dari perairan Nusa Tenggara Timur Analysis of the proximat content of Octopus cyanea from the East Nusa Tenggara waters
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Accepted
24 March 2023
Published
27 July 2023
Keywords:
-
Kupang, Maumere, nutritional, octopus, Octopus cyanea
Abstract
Octopus cyanea is widespread in the waters of East Nusa Tenggara, is sold in traditional markets, and is exported to Europe. O. cyanea is traded for consumption, however, there is no adequate nutritional information related to this organism in East Nusa Tenggara. This study aimed to determine the main nutritional content of O. cyanea in the form of water, carbohydrates, fat, protein, ash, and crude fiber. Octopus samples were obtained from fishermen's catches in Kupang Bay anchored in Pasir Panjang, Kupang City, and from Perumaan-Nangahale waters, Sikka Regency. Three samples were collected from different fishing trips at each location. Eight tentacles from each sample were cut, mixed, and crushed for nutrient content analysis. Proximate analysis included fat content using the Soxhlet method, protein content using the Kjeldahl method, and determination of water content, ash content, and crude fiber referring to AOAC. The results showed that the largest components of O. cyanea were water 70.79-74.36%, protein 13.55-18.41%, carbohydrates 5.44-6.37%, ash 2.23-3.43%, fat 2.20-2.22%, and crude fiber 1.51-2.54%. This information can be used by consumers to estimate the risk to certain health conditions. Additionally, it would be beneficial to foster preventive measures against quality degradation.
References
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Lee, P.G. (2010). Nutrition of Chephalopoda: Fueling the System. Marine and Freshwater Behavior Physiology, 25(1-3), 35-51. https://doi.org/10.1080/10236249409378906.
Luo, Q., Wang, W., Li, Z., Zhu, X., Wang, X., Zang, T., Xu, H & Yang, J. (2021). Effect of Diet on the Volatile Flavor and Nutritional Ingredients of Common Octopus (Octopus vulgaris). Journal of Ocean University of China, 20, 393-401. https://doi.org/10.1007/s11802-021-4538-1.
Mauritsen, G., Styrbaek, K. (2008). Cephalopod Gastronomy- A Promise for Future. Review. Frontiers in Communication. Volume 3.38. https://doi.10.3389/fcomm.2018.00038.
Mendes, R., Vieira, H., Pereira, J & Teixeira, B. (2017). Water uptake and cooking losses in Octopus vulgaris during industrial and domestic processing. Lebensmittel-Wissenschaft & Technologie. Food Science Technology, 78, 8–15. https://doi.org/10.1016/j.lwt.2016.11.087.
Millou, H., Fintikaki, M., Tzitzinakis, M., Kountouris, T., Verriopoulos, G. 2006. Fatty Acid Composition Of The Common Octopus, Octopus vulgaris, in Relation to Rearing Temperature and Body Weight. Aquaculture Journal, 256(1-4). 311-322. https://doi.org/10.1016/j.aquaculture.2006.02.050S
Navaro, J.C., Monroig, O & Sykes, A.V. (2014). Nutritional as a Key Factor of Chephalopod Aquculture. Chepalopod Culture. Chapter 5, 77-95, Springer Aquatic. https://doi.10.1007/978-94-017-8685-55.
Olivera, H., Muniz, J.A., Bandarra, N.M., Castanheira, I., Coelho, I.R., Delgado, I., Goncalves, S., Laurenco, H.M., Motta, C., Duarte, M.P., Nunes, M.L & Goncalves, A. (2019). Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris) Foods, 8(9), 411. https://doi.org/10.3390/foods 8090411.
Ozogul, Y., Duysak, O., Ozogul, F., Özkütük, A. S., Türeli, C. (2008). Seasonal Effects In The Nutritional Quality of The Body Structural Tissue of Cephalopods. Food Chemistry Journal, 108, 847–852. doi: 10.1016/j.foodchem.2007.11.048.
Ramsami, P., Subhapradha, N., Sadhasiuam, S & Seedevi, P. (2012). Nutritional Evaluation of the Different Body Parts of Cuttlefish Sephia kobiensis Holey, 1885. African Journal of food Science, 6(22), 535-538. https://doi.org/10.5897/AJFS12.069.
Riyanto, B., Trilaksani, W & Lestari, R. (2016). Minuman Nutrisi Olah Raga Berbasis Hidrolisat Protein Gurita. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(3), 339-347. https://doi.org/10.17844/jphpi.2016.19.3.339.
Rosa, R., Costa, P.R & Nunes, M.L. (2004). Effect of sexual maturation on the tissue biochemical composition of Octopus vulgaris and O. defilippi (Mollusca: Cephalopoda). Marine Biology, 145, 563–574. https://doi.org/10.1007/s00227-004-1390-8.
Roper, C.L., Sweeney, M.J & Nauen, C.E. (1984). Species catalog. Cephalopods of the World. An anottated and ilustrated catalogue of species of interest to fiheries. FAO Synopsis nomor 125 Volume 13.
Teixera, B., Viera, H., Martins, S & Mendes, R. (2022). Quantifitation of Water Addition in Octopus Using Time Reflectometry (TDR): Development of Rapid and Nondestructive Food. Analysis Method. Multidiciplinary Digital Publishing Institute Food Journal, 11(6), 791. https://doi.org/10.3390/foods11060791.
Torrinha, A., Crus, R., Gomes, F., Mendes, E., Casal, S., Morais, S. (2014). Octopus Lipid and Vitamin E Composition, Interspecies, Interorigin and Nutritional Variability. Journal of Agriculture and Food Chemistry, 62.33, 8505-8517. https://doi.org/10.1021/jf502502b.
Youssef, B.S., Selmi, S., Ezzeddine-Najai, S., Sadok, S. (2008). Total Lipid and Fatty Acid Composition of the Coastal and the Deep-Sea Common Octopus (Octopus vulgaris) Populations: A Comparative Study. Nutrition and Health Journal, 19(3), 195-201. https://doi.10.1177/026010600801900306
Zlatanos, S., Laskaridis, K., Feist, C (2006). Proximate Composition, Fatty Acid Analysis and Protein Digestibility-Corrected Amino Acid Score of Three Mediterranean Cephalopods. Molecular Nutrition Food Research, 50, 967–970. https://doi.org/10.1002/mnfr.200600003.
Alvarez, A.O., de Juan, S., Pita, P., Ainsworth, G.B., Matos, F.L., Pita, C., & villas ante, S. (2022). A Network Analysis of Global Chephalopod Trade. Scientifif Report, 12, 322. https://doi.org/10.1038/s41598-021-03777-9.
Association of Official Analytical Chemists. (2005). Official Methods of Analysis of AOAC International. 18th edition. Edited by Horwitz W and Latimer Jr G.W.
Cabello, A.M., Lezama, R.V., Garcia, B.E., Marcano, M.C., Figueroa, Y.D & Gonzalez, M.V. (2004). Freshness Parameters of Mollusks. Revista Cientifica de Veterinaria, 14(5), 457-466. ID: Lil-423475.
Cha, S.H., Han, E.J., Ahn, G., Jun, H.S. (2019). Taurine-Containing Hot Water Extract of Octopus ocullatus Meat Prevent Methylglyoxal-Induced Vascular Damage. Part of The Advances in Experimental and Biology. Book series. Volume 1155. 471-482.
Dalsgaard, J., John, St.M., Kattner, G., Navarra, M.D., Hagen, W. (2003). Fatty Acid Tropic Waters In The Pelagic Marine Enviroment. A Advances in Marine Biology. Volume 46.225-340. https://doi.org/10.1016/S0065-2881(03)-46005-7
De Rosary, E. (2022). Potensi Gurita Menjanjikan, sayangnya Nelayan Ende Masih Gunakan Alat Tangkap Seadanya. https://www.mongabay.co.id/2022/05/09/
Food and Agriculture Organization of the United Nations. (1989). Yield an Nutritional Value of the Commercially More Important Fish Species. FAO Fisheries Technical Paper. No 139. 187p. Rome.
Food and Agriculture Organization of the United Nations. (2018a). FAO Yearbook. Fishery and Aquaculture Statistics 2016; FAO: Rome, Italy, Available online: http://www.fao.org/3/i9942t/I9942T.pdf.
Food and Agriculture Organization of the United Nations. (2018b). Globefish Higlights. A Quality Update, With Annual 2017 Statistic. 2nd Issue 2018.
Food and Agriculture Organization of the United Nations. (2019). Globefish Higlights. A Quality Update, With Annual 2017 Statistic. 3nd Issue 2018.
Food and Agriculture Organization of the United Nations. (2021). Globefish Higlights. A Quality Update, With Annual 2017 Statistic. 2nd Issue 2018.
Garcia, S.M & Rosenberg, A.A. (2010). Food Security and Marine Capture Fisheries: SM dan Characteristic, Trends, Drivers and Future Perspectives. Philosophical Transcaction of the Royal Society B. Biology Science, 365 (2010), 2869-2880. https://doi.org/10.1098/rstb.2010.0171.
Kawarazuka, N., Bene, C. (2010) Linking Small -Scale Fisheries and Aquaculture to Household Nutritional Security: An Overview. Food Security Journal, (2), 343-357.
Kementerian Kelautan dan Perikanan. (2019). NTT Ekspor 24 Ton Gurita ke Tiongkok. Badan Karantina Ikan, Pengendalian Mutu dan Keamanan Hasil Perikanan. Kupang.
Kementerian Kelautan dan Perikanan. (2022a). Menteri Trenggono Bawa Sektor Kelautan dan Perikanan Catat Kinerja Positif di Triwulan 2022. Direktorat Jenderal Penguatan Daya Saing Produk Kelautan dan Perikanan (PDSPKP).
Kementerian Kelautan dan Perikanan. (2022b). Statistik-KKP. Data Ekspor dan Produksi Perikanan. https://statistik.kkp.go.id.
Kholilah, N., Afiat,i N & Subagyo. (2021). Characterization of Some Commercially Important Octopus (Mollusca: Cephalopoda) from Indonesian Waters using Mitochondrial DNA Cytochrome Oxidase Sub-Unit I (Mt-DNA COI). Indonesian Journal of Marine Science, 26(1), 17-26. https://doi.org/10.14710/jkt.v24i.10190.
Laurenco, S., Roura, A., Reiriz, M.J.F., Narciso, L., Gonzales, A.F. (2017). Feeding Relationship Between octopus vulgaris (Cuvier, 1797) Early Life-Cycle Stages and their Prey In The Western Iberian Upwelling System: Correlation of Reciprocal Lipid and Fatty Acid Content. Frontiers in Physiologis, 8, 467. https://doi.103389/fphys.2017.00467.
Lee, P.G. (2010). Nutrition of Chephalopoda: Fueling the System. Marine and Freshwater Behavior Physiology, 25(1-3), 35-51. https://doi.org/10.1080/10236249409378906.
Luo, Q., Wang, W., Li, Z., Zhu, X., Wang, X., Zang, T., Xu, H & Yang, J. (2021). Effect of Diet on the Volatile Flavor and Nutritional Ingredients of Common Octopus (Octopus vulgaris). Journal of Ocean University of China, 20, 393-401. https://doi.org/10.1007/s11802-021-4538-1.
Mauritsen, G., Styrbaek, K. (2008). Cephalopod Gastronomy- A Promise for Future. Review. Frontiers in Communication. Volume 3.38. https://doi.10.3389/fcomm.2018.00038.
Mendes, R., Vieira, H., Pereira, J & Teixeira, B. (2017). Water uptake and cooking losses in Octopus vulgaris during industrial and domestic processing. Lebensmittel-Wissenschaft & Technologie. Food Science Technology, 78, 8–15. https://doi.org/10.1016/j.lwt.2016.11.087.
Millou, H., Fintikaki, M., Tzitzinakis, M., Kountouris, T., Verriopoulos, G. 2006. Fatty Acid Composition Of The Common Octopus, Octopus vulgaris, in Relation to Rearing Temperature and Body Weight. Aquaculture Journal, 256(1-4). 311-322. https://doi.org/10.1016/j.aquaculture.2006.02.050S
Navaro, J.C., Monroig, O & Sykes, A.V. (2014). Nutritional as a Key Factor of Chephalopod Aquculture. Chepalopod Culture. Chapter 5, 77-95, Springer Aquatic. https://doi.10.1007/978-94-017-8685-55.
Olivera, H., Muniz, J.A., Bandarra, N.M., Castanheira, I., Coelho, I.R., Delgado, I., Goncalves, S., Laurenco, H.M., Motta, C., Duarte, M.P., Nunes, M.L & Goncalves, A. (2019). Effects of Industrial Boiling on the Nutritional Profile of Common Octopus (Octopus vulgaris) Foods, 8(9), 411. https://doi.org/10.3390/foods 8090411.
Ozogul, Y., Duysak, O., Ozogul, F., Özkütük, A. S., Türeli, C. (2008). Seasonal Effects In The Nutritional Quality of The Body Structural Tissue of Cephalopods. Food Chemistry Journal, 108, 847–852. doi: 10.1016/j.foodchem.2007.11.048.
Ramsami, P., Subhapradha, N., Sadhasiuam, S & Seedevi, P. (2012). Nutritional Evaluation of the Different Body Parts of Cuttlefish Sephia kobiensis Holey, 1885. African Journal of food Science, 6(22), 535-538. https://doi.org/10.5897/AJFS12.069.
Riyanto, B., Trilaksani, W & Lestari, R. (2016). Minuman Nutrisi Olah Raga Berbasis Hidrolisat Protein Gurita. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(3), 339-347. https://doi.org/10.17844/jphpi.2016.19.3.339.
Rosa, R., Costa, P.R & Nunes, M.L. (2004). Effect of sexual maturation on the tissue biochemical composition of Octopus vulgaris and O. defilippi (Mollusca: Cephalopoda). Marine Biology, 145, 563–574. https://doi.org/10.1007/s00227-004-1390-8.
Roper, C.L., Sweeney, M.J & Nauen, C.E. (1984). Species catalog. Cephalopods of the World. An anottated and ilustrated catalogue of species of interest to fiheries. FAO Synopsis nomor 125 Volume 13.
Teixera, B., Viera, H., Martins, S & Mendes, R. (2022). Quantifitation of Water Addition in Octopus Using Time Reflectometry (TDR): Development of Rapid and Nondestructive Food. Analysis Method. Multidiciplinary Digital Publishing Institute Food Journal, 11(6), 791. https://doi.org/10.3390/foods11060791.
Torrinha, A., Crus, R., Gomes, F., Mendes, E., Casal, S., Morais, S. (2014). Octopus Lipid and Vitamin E Composition, Interspecies, Interorigin and Nutritional Variability. Journal of Agriculture and Food Chemistry, 62.33, 8505-8517. https://doi.org/10.1021/jf502502b.
Youssef, B.S., Selmi, S., Ezzeddine-Najai, S., Sadok, S. (2008). Total Lipid and Fatty Acid Composition of the Coastal and the Deep-Sea Common Octopus (Octopus vulgaris) Populations: A Comparative Study. Nutrition and Health Journal, 19(3), 195-201. https://doi.10.1177/026010600801900306
Zlatanos, S., Laskaridis, K., Feist, C (2006). Proximate Composition, Fatty Acid Analysis and Protein Digestibility-Corrected Amino Acid Score of Three Mediterranean Cephalopods. Molecular Nutrition Food Research, 50, 967–970. https://doi.org/10.1002/mnfr.200600003.
Authors
SoewarlanC., ToruanL. N. L., & SaraswatiS. A. (2023). Analisis kandungan proksimat Octopus cyanea dari perairan Nusa Tenggara Timur: Analysis of the proximat content of Octopus cyanea from the East Nusa Tenggara waters. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(2), 251-259. https://doi.org/10.17844/jphpi.v26i2.44821
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