Preparation of Sea Cucumber (Holothuria scabra) Powder: Effect of Pre-treatment on Its Nutritional, Antioxidant Activity and Morphological Characteristics

Ansharullah Ansharullah; Andi Besse Patadjai; Asranudin Asranudin; Tamrin Tamrin

doi:10.2991/absr.k.220102.016

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Preparation of Sea Cucumber (Holothuria scabra) Powder: Effect of Pre-treatment on Its Nutritional, Antioxidant Activity and Morphological Characteristics

Authors

Ansharullah Ansharullah¹^{, *}, Andi Besse Patadjai², Asranudin Asranudin¹, Tamrin Tamrin¹

¹Department of Food Science & Technology, Faculty of Agriculture, Universitas Halu Oleo, Kendari, Indonesia.

²Department of Fisheries Processing Technology, Faculty of Fisheries & Marine Sciences, Universitas Halu Oleo, Kendari, Indonesia.

^*Corresponding author. Email: aansharullah@gmail.com

Corresponding Author

Ansharullah Ansharullah

Available Online 7 January 2022.

DOI: 10.2991/absr.k.220102.016 How to use a DOI?
Keywords: Papaya leaf; Sea cucumber powder; Yam tubers extract
Abstract: Sea cucumber (Holothuria scabra) has a prospect of being one of the nutritious ingredients because it contains complete nutrients, including carbohydrates, essential fatty acids and amino acids, as well as several bioactive components that are believed to have functions as antioxidants, antibacterial, anti-fungal, and anticoagulant. The application of sea cucumber products in the food formulation may be expanded if it is made in the form of powder. This study was aimed to evaluate the application of three pre-treatment in preparing sea cucumber powder, and evaluated the effects on its nutritional content, antioxidant activity, and morphological properties. Three different types of ingredients, namely yam (Dioscorea hispidia Dennst) tuber extract, NaHCO₃ solution, and papaya leaf extract, were added to the fresh sea cucumbers. Then, they were heated at 70°C for 20 minutes in sea water, smoked, dried, and ground into powder. The results showed that the nutritional content of sea cucumber flour that was given papaya leaves extract had a higher protein content (59.33%) and higher ash content (14.71%) compared to the other treatments. The pre-treatment with papaya leaves extract had also given the strongest antioxidant activity. The morphological characteristics were observed with Scanning Electron Microscope (SEM).
Copyright: © 2022 The Authors. Published by Atlantis Press International B.V.
Open Access: This is an open access article under the CC BY-NC license.

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Volume Title: Proceedings of the International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021)
Series: Advances in Biological Sciences Research
Publication Date: 7 January 2022
ISBN: 978-94-6239-510-7
ISSN: 2468-5747
DOI: 10.2991/absr.k.220102.016 How to use a DOI?
Open Access: This is an open access article under the CC BY-NC license.

Cite this article

ris enw bib

TY  - CONF
AU  - Ansharullah Ansharullah
AU  - Andi Besse Patadjai
AU  - Asranudin Asranudin
AU  - Tamrin Tamrin
PY  - 2022
DA  - 2022/01/07
TI  - Preparation of Sea Cucumber (Holothuria scabra) Powder: Effect of Pre-treatment on Its Nutritional, Antioxidant Activity and Morphological Characteristics
BT  - Proceedings of the  International Conference on Tropical Agrifood, Feed and Fuel (ICTAFF 2021)
PB  - Atlantis Press
SP  - 98
EP  - 102
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220102.016
DO  - 10.2991/absr.k.220102.016
ID  - Ansharullah2022
ER  -

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