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Ni Wayan Suriani
Universitas Negeri Manado
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Education Environmental Science Languange, Linguistic, Communication & Media Materials Science & Nanotechnology Mathematics Physics Social Sciences Other

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Journal : International Journal of Science and Environment

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Chemical Composition, Fatty Acid Profile, And Amino Acid Profile of Sahoaki (Tripneustes Gratilla) Gonads From Sangihe Island, Indonesia Suriani, Ni Wayan
International Journal of Science and Environment (IJSE) Vol. 5 No. 4 (2025): November 2025
Publisher : CV. Inara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51601/ijse.v5i4.240

Abstract

Sahoaki (Tripneustes gratilla), abundant in Sangihe Island, is a food ingredient by local people. This study aims to determine the chemical composition, fatty acid profile (bioactive content of omega-3, omega-6, and omega-9 fatty acids), and amino acid profile of the sahoaki gonads from Sangihe Island, Indonesia. The fatty acid profile was tested using the Gas Chromatography method (GC 7890B), while the amino acid profile was tested using Liquid chromatography-mass spectrometry. The results of research on fresh sahoaki gonads showed that the chemical composition: water content (84.24 and 85.99)%, fat (3.77 and 2.67)%, protein (10.12 and 9.34)%, carbohydrates (0.08 and 0.05)%, and ash (3.19 and 2.95)%. Fatty acid profile: there are 14 saturated fatty acid profiles, seven monounsaturated fatty acid profiles, nine polyunsaturated fatty acid profiles, the total content of omega-3 (19.46 and 15.95%), omega-6 (16.25 and 16, 39 %), and omega-9 (12.94 and 13.94%). Seven amino acid profiles were detected, consisting of five essential amino acids and two non-essential amino acids. Sahoaki gonads have good nutritional value because they contain high omega-3, Omega-6, and Omega-9 fatty acids and are equipped with essential amino acids, which have the potential as functional food ingredients.
Co-Authors Agnes Jainef Anggelina Ruitan Alfrits Komansilan Ampel, Rafilah Andini, Ni Wayan Gita Aprilyanto Totopandey Atie, Edwin Brian Ricard Wola Brian Ricard Wola Buarno Refualu Elra Vira Repi Ester Caroline Wowor Fadila Mahmud Fence Artemas Ambalau Fenti Mapaliey Firnalia Arruan Boyong Fransiska Harahap Freetje Waworuntu Girsang, Try Putri Sriayu Grisye Ichnetsya Z. Mirontoneng Jovialine Albertine Rungkat Justitia Mifthania Bulotio Kansil, Kusno S. M. Kiranda Briandy Buyung Kusno S. M. Kansil Laluyan, Meiva Mega Liboba, Devita Lindisya G. Tengor Lumintang, Keren Prily Mamonto, Fujita Manopo, Rama Mapaliey, Fenti Meike Paat Milan Rogahang Milke Milke Moray, Ribka Nisa Ni Wayan Gita Andini Olivia Tatanggihe Rondonuwu, Anneke T Rungkat, Jovialine Albertine Rymond Jusuf Rumampuk Sanci Mangar Sangkong, Rosinta Septiani Ch Palilingan Sidampoi, Tirza Sulaiman, Sunardi Tengor, Lindisya G. Tommy M Palapa Veronika Talumewo Widya Anjelia Tumewu Zusje Wiesje Merry Warouw