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Judul:	Influence Each Stages By Processed on Quality Dry Sea Cucumber (Holothuria Scabra)
Penulis:	Voulda D. Loupatty, R. V. Tehubijuluw & A. E. de Fretes \|\| email: info@mx.unpatti.ac.id
Jurnal:	Prosiding FMIPA 2016 Vol. 1 no. 1 - hal. 58-64 Tahun 2016 [ Prosiding ]
Keywords:	Processing, quality, Holothuria scabra.
Abstract:	Sea cucumber (Holothuria scabra) is potential marine resource and economic value. The research "Influence Each Stages by Processed On Quality Dry Sea Cucumber (Holothuria scabra)", conducted purpose to study of processing techniques in relation the best quality of sea cucumber (Holothuria scabra) processing stages . The stages of sea cucumber (Holothuria scabra) processing include: raw material handling, boiling, smoking and drying. Parameters were observed include: visual observation (appearance, odor, texture), chemical tests (water, protein, ash and acid insoluble ash) and weight loss. The results showed that the nutritional value of sea cucumber (Holothuria scabra) at each stage of the process are: fresh (after mowing) that is 84.31% water; 2.15% ash ; 0.22% acid-insoluble ash and 4.03% protein. After boiling, 59.27% water; 6.46% ash; 0.32% acid insoluble ash and 12.57% protein. After curing, 42.63% water; 11.74% ash; 0.70% acid insoluble ash and 13.90% protein. After drying, 14.62% water; 14.58% ash; 1.18% acid insoluble ash and 42.06% protein. But weight loss from fresh sea cucumber to dry sea cucumber is 2,89%.
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