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Analysis of Chemical Quality of Dried Sendeish Sea Cucumber (Holothuria scabra) using Different Enzyment Methods

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Date

2021

Author

Kristhina Priskila Rahael, Santi Penina Tua Rahantoknam, Syahibul Kahfi Hamid

Abstract. Dried sandfish sea cucumber is one of the export commodities in the international market. Since ancient times, sea cucumbers have been used as medicines and foodstuffs. Certain nutritional content can be lost if there is an error in processing. The exact method used to remove calcium content is important because it can also affect the quality of sea cucumbers. Sea cucumbers can experience a decrease in quality so that it can have an impact on the price of sea cucumbers in the market. The purpose of this study was to determine the best method of processing dried sea cucumbers by using the enzyme papain from papaya fruit and leaves and its impact on the chemical quality of dried sea cucumbers. This study used a completely randomized design (CRD) with 2 treatments and continued with the Dunchan multiple range test at the level of α = 0.05 if the treatment had a significant effect (p <0.01). This study used 2 treatments, namely treatment A which is the method of giving the enzyme, consisting of 3 levels, namely: A1 = initial immersion together with the papain enzyme (after washing sea cucumbers soaked in papain enzyme ± 30 minutes, before boiling 1). A2 = boiling the papain enzyme together (after washing, the sea cucumber is immediately cooked together with the papain enzyme). A3 = Stirring with the papain enzyme after boiling 1 (boiled sea cucumbers are stirred with the papain enzyme in a hot state). Treatment B, namely the part of papaya which is the source of the enzyme, consists of 2 levels, namely: B1 = sliced papaya leaves and B2 = sliced papaya fruit. Data were analyzed by ANOVA. From the analysis, the lowest water content in the boiling method together with the enzyme from papaya fruit was 12.48%, the highest ash content in the boiling method together with the enzyme from papaya leaves was 4.32, the highest protein content in the initial soaking method along with the enzyme from papaya fruit was 74.03 %, the highest fat content in the method of giving the enzyme from papaya leaves after boiling 1 was 2.14%, and the highest carbohydrate content in the boiling method together with the enzyme from papaya leaves was 9.02%. The results of statistical tests showed that there was no significant difference between the enzymes from the leaves and papaya fruit on the chemical quality of dried sea cucumbers and the boiling method together with the enzymes from papaya fruit was the best treatment because it had the best chemical quality characteristics. 

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