Analysis of proximate, amino acid and fatty acid on Phyrella sp. (sea cucumber) from Demak waters, Central Java, Indonesia

Abstract

Sea cucumbers are marine organisms that the community has widely used as foodstuffs and medicine. One type of sea cucumber used is Phyrella. This research was conducted to determine the nutritional content (proximate, amino acid, and fatty acid) found in Phyrella sea cucumber to increase knowledge for the public. The procedure used in this study used two stages, including preparing Phyrella sea cucumber tissues and analyzing the proximate content, amino acids, and fatty acids. Phyrella tissues proximate analysis produced the highest values in ash content at 50.94%, protein at 37.28%, carbohydrates at 5.57%, moisture at 5.45%, and fat at 0.77%. The highest essential amino acids are produced by threonine (20195.595±22.380 mg/kg), leucine (17128.75±23.731 mg/kg), and valine (13389.465±18.760 mg/kg), and the lowest is produced by tryptophan (1176.000±0.778 mg/kg). The highest non-essential amino acids are produced by glycine (73405.095±123.058 mg/kg), glutamate acid (45620.42±59.326 mg/kg), and arginine (37542.3±22.840 mg/kg). At the same time, the lowest result was produced by cystine (8818.905±11.929 mg/kg). The results obtained from the highest fatty acids were unsaturated fats (0.3902±0.0051%), saturated fatty acids (0.3798±0.0091%), and polyunsaturated fats (0.23855±0.0025%). Meanwhile, the lowest fatty acid yield was found in erucic acid at 0.0095±0.0003%. The research results indicate that Phyrella sea cucumber can be a food ingredient, as it contains essential nutrients for the body.