Karakteristik kimia dan aktivitas antioksidan teripang (Holothuria sp.) segar dan olahan secara tradisional di Papua Barat Chemical characteristics and antioxidant activity of fresh and traditionally processed sea cucumber (Holothuria sp.) in West Papua
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Accepted
15 March 2024
Published
8 April 2024
Keywords:
-
DPPH, boiling, IC50, proximate, smoking
Abstract
Sea cucumbers of the species Holothuria sp. are commonly found in Indonesian waters, particularly in the waters of Papua, and are commonly exported in a dried form for consumption, as they are believed to possess bioactive compounds with health-promoting properties, which may affect the chemical properties and potential biological activity of a food component. The effect of processing sea cucumbers sourced from West Papua waters on their chemical properties and antioxidant activity has not been documented in the existing literature. The objective of this study was to assess the chemical properties and antioxidant potential of raw and conventionally processed sea cucumbers after eliminating their internal organs. Boiled sea cucumbers were prepared by immersing fresh sea cucumbers in seawater and boiling for 15 min. Smoked sea cucumbers, which are sourced from fishermen, are fresh sea cucumbers that have been boiled in seawater for 1.5 to 2 hours, smoked for 8 hours, and dried in the sun for 8 hours. The results of species identification indicate that the fresh and boiled sea cucumbers obtained from the waters of West Papua are Holothuria atra. However, it is challenging to specifically identify smoked sea cucumbers that are classified as Holothuria sp. The water content of sea cucumbers ranges from 10-84%, whereas the protein content ranges from 47-55%. Additionally, the fat content was approximately 3-4%, and the ash content ranges from 27-35%. The water, protein, and fat contents of sea cucumbers diminished following boiling and smoking treatments, while their ash content concurrently increased. The findings of the antioxidant analysis carried out using the DPPH method revealed that fresh sea cucumbers had an IC50 value of 189.3 mg/L, boiled sea cucumbers had an IC50 value of 58.36 mg/L, and smoked sea cucumbers had an IC50 value of 49.28 mg/L. These results suggest that processing sea cucumbers in West Papua can enhance their antioxidant activity.
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Andriamanamisata, R. L. V., & Telesphore, A. F. (2019). The nutritional values of two species of sea cucumbers (Holothuria scabra dan Holothuria lessoni) from Madagascar. African Journal of Food Science, 13(11), 281-286.
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Avigail, Y., Yudiati, E., & Pringgenies, D. (2019). Aktivitas antioksidan dan kandungan total fenolik pada ekstrak teripang di Perairan Karimunjawa, Jepara. Journal of Marine Research, 8(4), 346-354.
Bersuder, P., Hole, M., & Smith, G. (1988). Antioxidants from a heated histidine – glucose model system. Investigation of the antioxidants by high performance liquid chromatogeraphy. Journal of the American Oil Chemist’s Society, 75, 181-187.
Choo, P. S. (2008). Population status, fisheries and trade of sea cucumbers in Asia. In V. Toral-Granda, A. Lovatelli, M. Vasconcellos (Ed.), Sea Cucumbers a Global Review of Fisheries and Trade (pp. 81 – 118). FAO Fisheries and Aquaculture Technical Paper.
Devi, W. S., & Sarojnalini, C. (2014). Effect of cooking on the polyunsaturated fatty acid and antioxidant properties of small indigenous fish species of the Eastern Himalayas. International Journal of Engineering Research and Applications, 4(7), 146-151.
Finarti, Aristawati, A. T., Renol, & Nirtayanti. (2020). Mutu kimia teripang hitam (Holothuria vacabunda) asap pada berbagai larutan konsentrasi garam. Journal of Fisheries, Marine and Aquatic Science, 2(1), 90-95.
Ghaly, A. E., Dave, S., Budge, S., & Brooks, M. S. (2010). Fish spoilage mechanisms and preservation techniques: Review. American Journal of Applied Sciences, 7(7), 859-877.
Hadi, A., Khazanah, W., Andriani, & Husna. (2022). Pengaruh berbagai sumber pengasapan terhadap kadar protein, mikrobiologis dan organoleptik ikan nila (Oreochromis niloticus) asap. Aceh Nutrition Jurnal, 7(2), 179-186.
Harahap, M., Sulardiono, B., & Suprapto, D. (2018). Analisis tingkat kematangan gonad teripang keling (Holothuria atra) di perairan Menjangan Kecil, Karimun Jawa. Journal of Maquares, 7(3), 263-269.
Herliany, N.E., Nofridiansyah, E., & Sasongko, B. (2016). Studi pengolahan teripang kering. Jurnal Enggano, 1(2), 11-19.
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Holma, K., Ayinsa, & Maaleku, B. K. (2013). Effect of traditional fish processing methods on the proximate composition of red fish stored under ambient room conditions. American Journal of Food and Nutrition, 3, 73-82.
Hossain, A., Dave, D., & Shahidi F. (2022). Antioxidant potential of sea cucumbers and their beneficial effects on human health. Marine Drugs, 20(8), 1-22.
Ibrahim, M. Y., Elamin, S. M., Gideiri, Y. B. A., & Ali, S. M. (2015). Proximate composition and the nutritional value of some sea cucumber species inhabiting the Sundanese Red Sea. Food Science and Quality Management, 41, 11-16.
Jusman, Haslianti, & Suwarjoyoeirayatno. (2021). Pengaruh cara pengukusan dan pengeringan terhadap kandungan senyawa fitokimia dan aktivitas antioksidan teripang keeling (Holothuria atra) dari perairan Desa Ulusawa, Kecamatan Laonti, Kabupaten Konawe Selatan. Journal Fish Protech 2021, 4(2), 121-129.
Kartika, A. G. D., Pratiwi, W. S. W., Indriyawati, N., & Jayanthi, O. W. (2019). Analisis kadar magnesium dan kalium pada garam rich minerals. Rekayasa, 12(1), 1-4.
Kedare, S. B., & Singh, R. P. (2011). Genesis and development of DPPH method of antioxidant assay. Journal of Food Science and Technology, 48(4), 412-422.
Litaay, C., Jaya, I., Trilaksani, W., Setiawan, W., & Deswati, R. (2022). Pengaruh perbedaan suhu dan lama pengasapan terhadap kadar air, lemak dan garam ikan nila (Oreochromis niloticus) asap. Jurnal Ilmu dan Teknologi Kelautan Tropis, 14(2), 179-190.
Matjik, A. A., & Sumertajaya, I. M. (2000). Perancangan Percobaan dengan Aplikasi SAS dan Minitab. IPB Press.
Mojisola, O. (2014). The effect of different processing methods on nutritional quality and microbiological status of cat fish (Clarias lezera). Journal of Food Processing and Technology, 5(6), 1-7.
Molyneux, P. (2004). The use of stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal Sciences Technology, 26(2), 211-219.
Muflihunna, A., Mu’nisa, A., Hala, Y., & Hasri. (2021). Gas chromatography-mass spectrometry (GC-MS) analysis and antioxidant activity of sea-cucumber (Holothurian atra and Holothurian edulis) from Selayar Island. Journal of Physiscs, 1752, 1-5.
Murda, Y. K., Husni, A., Budhiyanti, S. A., & Herwati, E. R. N. (2016). Karakteristik kimia dan mikrobiologi filet lele dumbo asap berbumbu dalam kaleng. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(2), 140-147.
Nurhamzah, L. Y., Agustini, T. W., & Fahmi, A. S. (2022). Stabilitas antioksidan ekstrak teripang hitam (Holothuria atra) terhadap suhu dan lama pemanasan. Nutrition Scientific Journal, 1(1), 8-20.
Pangestuti, R., & Arifin, Z. (2018). Medicinal and health benefit effects of functional sea cucumbers. Journal of Traditional and Complementary Medicine, 8(3), 341-351.
Patantis, G., Dewi, A., Yusro, N., Fawzya, & Nursid, M. (2019). Identification of beche-de-mers from Indonesia by molecular approach. Biodiversitas, 20(2), 537-543.
Payung, W. C. L. L., Haslianti, & Huli, L. O. (2022). Uji proksimat, senyawa fitokimia dan kandungan aktivitas antioksidan teripang keeling (Holothuria atra) segar, kukus dan kering dan perairan Desa Batu Jaya Kecamatan Laonti Kabupaten Konawe Selatan. Journal Fish Ptotect, 5(1), 23-32.
Pujimulyani, D., Raharjo, S., Marsono, Y., & Sanoso, U. (2010). Aktivitas antioksidan dan kadar senyawa fenolik pada kunir putih (Curcuma manga Val.) segar dam setelah blanching. Agritech, 30(2), 68-75.
Purwaningsih, S., Sallamah, E., & Dewantoro, R. (2014). Komposisi kimia dan asam lemak ikan glodok akibat pengolahan suhu tinggi. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(2), 165-174. https://doi.org/10.17844/jphpi.v20i1.16399
Putram, N. M., Setyaningsih, I., Tarman, K., & Nursid, M. (2017). Aktivitas antikanker fraksi aktif teripang. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(1), 53-62.
Rasyid, A., Putra, M. Y., & Yasman. (2023). Antibacterial and antioxidant activity of sea cucumbers extracts collected from Lampung waters, Indonesia. Kuwait Journal of Science, 50(4), 615-621.
Rowe, F. W. E. (1969). A review of the family Holothuriidae (Holothuroidea, Aspidochirotida). Zoology, 18, 217-250.
Sadili, D., Sarmintohadi, Ramli, I., Setyastuti, A., & Hartati, S. T. (2015). Pedoman umum identifikasi dan monitoring populasi teripang. Kementerian Kelautan dan Perikanan.
Setyastuti, A., Wirawati, I., Permadi, S., & Vimono, I.B. (2019). Teripang indonesia: jenis, sebaran dan status nilai ekonomi. PT Media Sains Nasional.
Sjafrie, N. D. M., & Setyastuti, A. (2020). Pemanfaatan teripang di Kabupaten Kaimana Provinsi Papua Barat. Oseanologi dan Limnologi di Indonesia, 5(2), 121-134.
Sukmiwati, M., Diharmi, A., Mora, E., & Susanti, E. (2018). Aktivitas antimikroba teripang kasur (Stichopus vastus Sluiter) dari Perairan Natuna Kepulauan Riau. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2), 328-335. https://doi.org/10.17844/jphpi.v21i2.23088
Sukmiwati, M., Sumarto, Sidauruk, S. W., & Ibrahim, I. (2022). Nutritional characteristics of sea cucumber (Stichopus vastus) using chemicals and physical treatment. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(3), 457-463.
Sukmiwati, M., Karnila, R., & Putri, D. A. (2024). Potensi antioksidan dari teripang berunok (Paracaudina australis). Jurnal Pengolahan Hasil Perikanan Indonesia, 27(2), 124-131. http://dx.doi.org/10.17844/jphpi.v27i2.46969
Sukmiwati, M., Karnila, R., & Putri, D. A. (2024). Potensi antioksidan dari teripang berunok (Paracaudina australis). Jurnal Pengolahan Hasil Perikanan Indonesia, 27(2), 124-131. http://dx.doi.org/10.17844/jphpi.v27i2.46969
Sulthoniyah, S. T. M., Titik, D. S., & Eddy, S. (2013). Pengaruh suhu pengukusan terhadap kandungan gizi dan organoleptik abon ikan gabus (Ophiocephalus striatus). THPi Student Journal, 1(1), 33-45
Sundari, D., Almasyhuri, & Lamid, A. (2015). Pengaruh proses pemasakan terhadap komposisi zat gizi bahan pangan sumber protein. Media Litbangkes, 25(4), 235-242.
Swastawati, F., Susanto, E., Cahyono, B., & Trilaksono, W. A. (2012). Sensory evaluation and chemical charakteristics of smoked stingray (Dayastis blekeery) processed by using two different liquid smoke. International Journal of Bioscience, 2(3), 212-216.
Wirawati, I., Jasmadi, Pratiwi, R., Widyastuti, E., & Ibrahim, P.S. (2021). Commercial sea cucumber trading status in Indonesia. AACL Bioflux, 14 (6), 3204-3216.
Wulandari, D. A., Murniasih, T., Sari, M., Syahputra, G., Rasyid, A., Septiana, E., Untrai, F., Harahap, I. A., Adriansyah, A., Gustini, N., & Putra, M. Y. (November 16-17, 2021). Characterization, antioxidant and antibacterial activity of cultivated sea cucumbers from Bali, Indonesia [Conference session]. IOP Conference Series: Earth and Environmental Science, Volume 744, International Symposium on Aquatic Sciences and Resources Management 16-17 November 2020, Bogor, West Java, Indonesia. http://dx.doi.org/10.1088/1755-1315/744/1/012102
Aberoumand, A. (2014). Studies on effects of processing on food quantity of two selected consumed marine fishes in Iran. International Food Research Journal, 21(4), 1429-1432.
Akerina, F.O., & Anggari, K. I. D. (2021). Eksplorasi senyawa bioaktif, toksisitas, dan aktivitas teripang Stichopus horrens di Desa Tegalaya dan Tolonuo, Halmahera Utara. Jurnal Agribisnis Perikanan, 14(2), 514-518.
Alshallash, K. S., Shahat, M., Ibrahim, M. I., Hegazy, A. I., Hamdy, A. E., Elnaggar, I. A., El-Wahed, A. E. N. A., & Taha, I. M. (2023). The effect of different processing methods on the behaviour of minerals content in food products. Journal of Engineering, 24(3), 263-275.
Andriamanamisata, R. L. V., & Telesphore, A. F. (2019). The nutritional values of two species of sea cucumbers (Holothuria scabra dan Holothuria lessoni) from Madagascar. African Journal of Food Science, 13(11), 281-286.
Arafat, G., Gunawan, B., & Iskandar. (2022). Pengelolaan sumberdaya teripang berbasis masyarakat di kampung Malaumkarta, Kabupaten Sorong, Papua Barat. Jurnal Kebijakan Perikanan Indonesia, 14(1), 47-58.
Avigail, Y., Yudiati, E., & Pringgenies, D. (2019). Aktivitas antioksidan dan kandungan total fenolik pada ekstrak teripang di Perairan Karimunjawa, Jepara. Journal of Marine Research, 8(4), 346-354.
Bersuder, P., Hole, M., & Smith, G. (1988). Antioxidants from a heated histidine – glucose model system. Investigation of the antioxidants by high performance liquid chromatogeraphy. Journal of the American Oil Chemist’s Society, 75, 181-187.
Choo, P. S. (2008). Population status, fisheries and trade of sea cucumbers in Asia. In V. Toral-Granda, A. Lovatelli, M. Vasconcellos (Ed.), Sea Cucumbers a Global Review of Fisheries and Trade (pp. 81 – 118). FAO Fisheries and Aquaculture Technical Paper.
Devi, W. S., & Sarojnalini, C. (2014). Effect of cooking on the polyunsaturated fatty acid and antioxidant properties of small indigenous fish species of the Eastern Himalayas. International Journal of Engineering Research and Applications, 4(7), 146-151.
Finarti, Aristawati, A. T., Renol, & Nirtayanti. (2020). Mutu kimia teripang hitam (Holothuria vacabunda) asap pada berbagai larutan konsentrasi garam. Journal of Fisheries, Marine and Aquatic Science, 2(1), 90-95.
Ghaly, A. E., Dave, S., Budge, S., & Brooks, M. S. (2010). Fish spoilage mechanisms and preservation techniques: Review. American Journal of Applied Sciences, 7(7), 859-877.
Hadi, A., Khazanah, W., Andriani, & Husna. (2022). Pengaruh berbagai sumber pengasapan terhadap kadar protein, mikrobiologis dan organoleptik ikan nila (Oreochromis niloticus) asap. Aceh Nutrition Jurnal, 7(2), 179-186.
Harahap, M., Sulardiono, B., & Suprapto, D. (2018). Analisis tingkat kematangan gonad teripang keling (Holothuria atra) di perairan Menjangan Kecil, Karimun Jawa. Journal of Maquares, 7(3), 263-269.
Herliany, N.E., Nofridiansyah, E., & Sasongko, B. (2016). Studi pengolahan teripang kering. Jurnal Enggano, 1(2), 11-19.
Hidayat, T., Nurjanah, Jacoeb, A. M., & Putera, B. A. (2020). Aktivitas antioksidan Caulerpa sp. segar dan rebus. Jurnal Pengolahan Perikanan Hasil Indonesia, 23(3), 566-575.
Holma, K., Ayinsa, & Maaleku, B. K. (2013). Effect of traditional fish processing methods on the proximate composition of red fish stored under ambient room conditions. American Journal of Food and Nutrition, 3, 73-82.
Hossain, A., Dave, D., & Shahidi F. (2022). Antioxidant potential of sea cucumbers and their beneficial effects on human health. Marine Drugs, 20(8), 1-22.
Ibrahim, M. Y., Elamin, S. M., Gideiri, Y. B. A., & Ali, S. M. (2015). Proximate composition and the nutritional value of some sea cucumber species inhabiting the Sundanese Red Sea. Food Science and Quality Management, 41, 11-16.
Jusman, Haslianti, & Suwarjoyoeirayatno. (2021). Pengaruh cara pengukusan dan pengeringan terhadap kandungan senyawa fitokimia dan aktivitas antioksidan teripang keeling (Holothuria atra) dari perairan Desa Ulusawa, Kecamatan Laonti, Kabupaten Konawe Selatan. Journal Fish Protech 2021, 4(2), 121-129.
Kartika, A. G. D., Pratiwi, W. S. W., Indriyawati, N., & Jayanthi, O. W. (2019). Analisis kadar magnesium dan kalium pada garam rich minerals. Rekayasa, 12(1), 1-4.
Kedare, S. B., & Singh, R. P. (2011). Genesis and development of DPPH method of antioxidant assay. Journal of Food Science and Technology, 48(4), 412-422.
Litaay, C., Jaya, I., Trilaksani, W., Setiawan, W., & Deswati, R. (2022). Pengaruh perbedaan suhu dan lama pengasapan terhadap kadar air, lemak dan garam ikan nila (Oreochromis niloticus) asap. Jurnal Ilmu dan Teknologi Kelautan Tropis, 14(2), 179-190.
Matjik, A. A., & Sumertajaya, I. M. (2000). Perancangan Percobaan dengan Aplikasi SAS dan Minitab. IPB Press.
Mojisola, O. (2014). The effect of different processing methods on nutritional quality and microbiological status of cat fish (Clarias lezera). Journal of Food Processing and Technology, 5(6), 1-7.
Molyneux, P. (2004). The use of stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal Sciences Technology, 26(2), 211-219.
Muflihunna, A., Mu’nisa, A., Hala, Y., & Hasri. (2021). Gas chromatography-mass spectrometry (GC-MS) analysis and antioxidant activity of sea-cucumber (Holothurian atra and Holothurian edulis) from Selayar Island. Journal of Physiscs, 1752, 1-5.
Murda, Y. K., Husni, A., Budhiyanti, S. A., & Herwati, E. R. N. (2016). Karakteristik kimia dan mikrobiologi filet lele dumbo asap berbumbu dalam kaleng. Jurnal Pengolahan Hasil Perikanan Indonesia, 19(2), 140-147.
Nurhamzah, L. Y., Agustini, T. W., & Fahmi, A. S. (2022). Stabilitas antioksidan ekstrak teripang hitam (Holothuria atra) terhadap suhu dan lama pemanasan. Nutrition Scientific Journal, 1(1), 8-20.
Pangestuti, R., & Arifin, Z. (2018). Medicinal and health benefit effects of functional sea cucumbers. Journal of Traditional and Complementary Medicine, 8(3), 341-351.
Patantis, G., Dewi, A., Yusro, N., Fawzya, & Nursid, M. (2019). Identification of beche-de-mers from Indonesia by molecular approach. Biodiversitas, 20(2), 537-543.
Payung, W. C. L. L., Haslianti, & Huli, L. O. (2022). Uji proksimat, senyawa fitokimia dan kandungan aktivitas antioksidan teripang keeling (Holothuria atra) segar, kukus dan kering dan perairan Desa Batu Jaya Kecamatan Laonti Kabupaten Konawe Selatan. Journal Fish Ptotect, 5(1), 23-32.
Pujimulyani, D., Raharjo, S., Marsono, Y., & Sanoso, U. (2010). Aktivitas antioksidan dan kadar senyawa fenolik pada kunir putih (Curcuma manga Val.) segar dam setelah blanching. Agritech, 30(2), 68-75.
Purwaningsih, S., Sallamah, E., & Dewantoro, R. (2014). Komposisi kimia dan asam lemak ikan glodok akibat pengolahan suhu tinggi. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(2), 165-174. https://doi.org/10.17844/jphpi.v20i1.16399
Putram, N. M., Setyaningsih, I., Tarman, K., & Nursid, M. (2017). Aktivitas antikanker fraksi aktif teripang. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(1), 53-62.
Rasyid, A., Putra, M. Y., & Yasman. (2023). Antibacterial and antioxidant activity of sea cucumbers extracts collected from Lampung waters, Indonesia. Kuwait Journal of Science, 50(4), 615-621.
Rowe, F. W. E. (1969). A review of the family Holothuriidae (Holothuroidea, Aspidochirotida). Zoology, 18, 217-250.
Sadili, D., Sarmintohadi, Ramli, I., Setyastuti, A., & Hartati, S. T. (2015). Pedoman umum identifikasi dan monitoring populasi teripang. Kementerian Kelautan dan Perikanan.
Setyastuti, A., Wirawati, I., Permadi, S., & Vimono, I.B. (2019). Teripang indonesia: jenis, sebaran dan status nilai ekonomi. PT Media Sains Nasional.
Sjafrie, N. D. M., & Setyastuti, A. (2020). Pemanfaatan teripang di Kabupaten Kaimana Provinsi Papua Barat. Oseanologi dan Limnologi di Indonesia, 5(2), 121-134.
Sukmiwati, M., Diharmi, A., Mora, E., & Susanti, E. (2018). Aktivitas antimikroba teripang kasur (Stichopus vastus Sluiter) dari Perairan Natuna Kepulauan Riau. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(2), 328-335. https://doi.org/10.17844/jphpi.v21i2.23088
Sukmiwati, M., Sumarto, Sidauruk, S. W., & Ibrahim, I. (2022). Nutritional characteristics of sea cucumber (Stichopus vastus) using chemicals and physical treatment. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(3), 457-463.
Sukmiwati, M., Karnila, R., & Putri, D. A. (2024). Potensi antioksidan dari teripang berunok (Paracaudina australis). Jurnal Pengolahan Hasil Perikanan Indonesia, 27(2), 124-131. http://dx.doi.org/10.17844/jphpi.v27i2.46969
Sukmiwati, M., Karnila, R., & Putri, D. A. (2024). Potensi antioksidan dari teripang berunok (Paracaudina australis). Jurnal Pengolahan Hasil Perikanan Indonesia, 27(2), 124-131. http://dx.doi.org/10.17844/jphpi.v27i2.46969
Sulthoniyah, S. T. M., Titik, D. S., & Eddy, S. (2013). Pengaruh suhu pengukusan terhadap kandungan gizi dan organoleptik abon ikan gabus (Ophiocephalus striatus). THPi Student Journal, 1(1), 33-45
Sundari, D., Almasyhuri, & Lamid, A. (2015). Pengaruh proses pemasakan terhadap komposisi zat gizi bahan pangan sumber protein. Media Litbangkes, 25(4), 235-242.
Swastawati, F., Susanto, E., Cahyono, B., & Trilaksono, W. A. (2012). Sensory evaluation and chemical charakteristics of smoked stingray (Dayastis blekeery) processed by using two different liquid smoke. International Journal of Bioscience, 2(3), 212-216.
Wirawati, I., Jasmadi, Pratiwi, R., Widyastuti, E., & Ibrahim, P.S. (2021). Commercial sea cucumber trading status in Indonesia. AACL Bioflux, 14 (6), 3204-3216.
Wulandari, D. A., Murniasih, T., Sari, M., Syahputra, G., Rasyid, A., Septiana, E., Untrai, F., Harahap, I. A., Adriansyah, A., Gustini, N., & Putra, M. Y. (November 16-17, 2021). Characterization, antioxidant and antibacterial activity of cultivated sea cucumbers from Bali, Indonesia [Conference session]. IOP Conference Series: Earth and Environmental Science, Volume 744, International Symposium on Aquatic Sciences and Resources Management 16-17 November 2020, Bogor, West Java, Indonesia. http://dx.doi.org/10.1088/1755-1315/744/1/012102
Authors
HanifaturahmahF., Dewanti-HariyadiR., HasanahU., & NurilmalaM. (2024). Karakteristik kimia dan aktivitas antioksidan teripang (Holothuria sp.) segar dan olahan secara tradisional di Papua Barat : Chemical characteristics and antioxidant activity of fresh and traditionally processed sea cucumber (Holothuria sp.) in West Papua. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(4), 309-318. https://doi.org/10.17844/jphpi.v27i4.51323
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