Analysis of Nutritional Content of Fresh Sea Worm Honingka (Siphonosoma australe-australe) as a Potential Food Source for Communities

Rahayu, Rahmi; Hudha, Atok Miftachul; Sukarsono,; Hardian, Hardian

doi:10.1088/1755-1315/276/1/012026

Cited by 2 publications

(4 citation statements)

References 14 publications

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“…Sipuncula berperanan penting dalam terjadinya bioturbasi sedimen dan menjadi sumber makanan bagi organisme yang berada di tingkat trofik lebih tinggi (Kedra & Wlodarska-Kowalczuk 2008;Mark & Monika 2009). Selain itu, hewan ini mendistribusikan bahan organik dari permukaan ke dasar sedimen, sekaligus dapat dan mempengaruhi distribusi mikroorganisme pengurai di sedimen (Li et al 2015;2018).…”

Section: Pendahuluanunclassified

“…Keberadaan cacing kacang di Pantai Toronipa (Wati et al 2021;Nurhikma et al 2017) dan perairan lainnya di seluruh Indonesia (Ferdinandus et al 2022;Silaban & Rieuwpassa, 2019;Rahayu et al 2019;Rahayu 2018;Fakhrurrozi, 2011;Pradina 1993) bahkan di seluruh dunia (Li et al 2019;Nam et al 2019;Li et al 2017;Zhang et al 2011) ditandai oleh munculnya gundukan-gundukan (mounds) di ekosistem lamun (seagrass beds) dan terlihat jelas pada saat kondisi perairan sedang surut (low tide). Setiap gundukan dihuni oleh satu (individu) cacing kacang, dengan kedalaman liang berkisar 50-200 mm (Wati et al 2021).…”

Section: Tektur Substratunclassified

“…Kegiatan penangkapan cacing kacang secara intensif dilakukan oleh nelayan di pesisir Pantai Toronipa karena ketersediaan pasar dengan harga yang cukup menjanjikan dan khasiat cacing kacang atau sipou (nama lokal cacing kacang di Toronipa) yang dipercaya mampu mengembalikan stamina tubuh. Kondisi yang sama juga ditemukan pada daerah lainnya di Sulawesi Tenggara, seperti Wakatobi (pesisir Sombu) (Rahayu 2018;Rahayu et al 2019), dan Buton Utara . Begitu pula di beberapa bagian di wilayah Indonesia, cacing ini ditemukan (Fakhrurrozi 2011;Pradina 1993;Leiwakabessy et al 2017;Silaban et al 2019;Ferdinandus et al 2022).…”

Section: Tektur Substratunclassified

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Variasi Spasial Kepadatan Cacing Kacang di Pantai Toronipa Sulawesi Tenggara

Bahtiar,

Purnama,

Trisnawati

et al. 2024

J. Ilmu. Pertan. Indones.

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The density of peanut worms is concentrated in the subtidal zone and is closely related to the substrate where they live. This research aims to determine spatial variations in peanut worm density. This research was carried out at Toronipa Beach, Southeast Sulawesi from June 2020 to February 2021. Peanut worms were collected using a hand scoop to a depth of ±10 cm in a 10x10 m2 quadrat transect at each station. Data were analyzed using standard formulas and tested using Mann-Whitney and linear regression. The results showed that the highest density of peanut worms was found at station II with a mean value of 12±104 ind/10m2 which was significantly different from stations I and III with densities of 9±52 ind/10m2 and 7±124 ind/10m2 respectively. Five types of seagrass were identified, namely Cymodocea rotundata, Enhalus acoroides, Halodule uninervis, Halophila minor, and Thalassia hemprichii. The number of seagrass species found at stations I, II, and III were 1, 2, and 5, respectively. Peanut worm density was positively correlated with seagrass density with a coefficient of determination of 86.45%. Water quality tends to be the same at all stations, except that organic matter is higher than at stations I and II. The dominant fine sand fraction was found at stations I and III, while very coarse sand was dominantly found at station II. The density of peanut worms on Toronipa Beach is determined by a combination of seagrass density, high levels of organic matter, and the dominant texture of the coarse sand substrate. Keywords: peanut worm, spatial density, Sulawesi, water quality

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Section: Pendahuluanunclassified

Section: Tektur Substratunclassified

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Variasi Spasial Kepadatan Cacing Kacang di Pantai Toronipa Sulawesi Tenggara

Bahtiar,

Purnama,

Trisnawati

et al. 2024

J. Ilmu. Pertan. Indones.

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“…Tingginya kadar protein dari gelatin sipou dapat bersumber dari bahan baku yang digunakan. Cacing sipou memiliki kandungan protein 17,288% (Rahayu et al, 2019), 16,88 -17,13% (Silaban dan Nanlohy, 2011, kandungan protein sipou segar 10,11±0,80% dan sipou dengan freese dry 56,35%.…”

Section: Kadar Proteinunclassified

KARAKTERISTIK FISIKO-KIMIA GELATIN DARI SIPOU (Siphonosoma australe-australe) ASAL SULAWESI TENGGARA

Suwarjoyowirayatno

Sakir²,

Inthe³

et al. 2019

Fish, Protech

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Physico-Chemical Characterization of Sipou Gelatin (Siphonosoma australe-australe) from Southeast SulawesiABSTRACT Nowadays people's concern about healthy and halal sources of gelatin is being discussed. Gelatin source development is currently underway, especially gelatin from fisheries products. The aim of this study was to determine the physical and chemical characteristics of gelatin from sipou from Southeast Sulawesi. Gelatin extraction used acid and base treatment, each treatment was three times replication. The analysis carried out by measuring the yield value, viscosity, water content, protein content, ash content, and fat content. The results of physical test of sipou gelatin showed that soaking with acid and base solution gave a yield value of 8.15 ± 0.014% - 9.10 ± 0.028% and a viscosity value of 2.47 ± 0.013 cP - 3.48 ± 0.042 cP. The chemical test of sipou gelatin showed that the value of water content, protein, ash, and fat are 8.40 ± 0.003 - 9.57 ± 0.271%, 79.85 ± 0.07 - 80.89 ± 1.08, 1.65 ± 0.005 - 3.67 ± 0.046, and 1.05 ± 0.07 - 2.75 ± 0.07 respectively.Keywords: Acid-base processes, bean worms, gelatin, halal, sipou.ABSTRAKSaat ini kekhawatiran masyarakat akan sumber gelatin yang sehat dan halal ramai diperbincangkan. Pengembangan sumber gelatin saat ini sedang dilakukan, khususnya gelatin yang bersumber dari hasil perikanan. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisik dan kimia gelatin dari sipou asal Sulawesi Tenggara. Ekstraksi gelatin menggunakan perlakuan asam dan basa, masing-masing perlakuan dilakukan pengulangan sebanyak tiga kali. Analisis yang dilakukan yaitu mengukur nilai rendemen, viskositas, kadar air, kadar protein, kadar abu, dan kadar lemak. Hasil analisis dibahas secara deskriptif. Hasil pengujian fisik gelatin sipou menunjukkan bahwa perendaman dengan larutan asam dan basa memberikan nilai rendemen 8,15±0,014% - 9,10±0,028% serta nilai viskositas 2,47±0,013 cP - 3,48±0,042 cP. Pengujian kimia gelatin sipou menunjukkan nilai kadar air 8,40±0,003 - 9,57±0,271%, kadar protein 79,85±0,07 - 80,89±1,08, kadar abu 1,65±0,005 - 3,67±0,046, dan kadar lemak 1,05±0,07 - 2,75±0,07.Kata kunci: Cacing kacang, gelatin, halal, proses asam basa, sipou

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Analysis of Nutritional Content of Fresh Sea Worm Honingka (Siphonosoma australe-australe) as a Potential Food Source for Communities

Cited by 2 publications

References 14 publications

Variasi Spasial Kepadatan Cacing Kacang di Pantai Toronipa Sulawesi Tenggara

Variasi Spasial Kepadatan Cacing Kacang di Pantai Toronipa Sulawesi Tenggara

KARAKTERISTIK FISIKO-KIMIA GELATIN DARI SIPOU (Siphonosoma australe-australe) ASAL SULAWESI TENGGARA

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