Akuatikisle: Jurnal Akuakultur, Pesisir dan Pulau-Pulau Kecil
Full Length Article
Physico-chemical characteristics of sea urchin shell calcium (Diadema setosum) on Barrang Lompo Island
Highlights
Generate NLP AI by Wizdam ID.
Abstract
Calcium is a mineral that can be found in the shells of sea urchins. Calcium supplementation in pill form is commonly encountered within the community, derived from both animal and vegetable sources. The objective of this study is to investigate the physico-chemical properties of calcium derived from the shells of the sea urchin species Diadema setosum. The research was conducted between April 2023 and June 2023, involving sample collection on BarrangLompo Island and subsequent testing at the Chemical Laboratory of Pangkep State Agricultural Polytechnic. The study methodology employed entailed conducting experiments within a controlled laboratory setting where distinct treatment media were utilized. Specifically, the treatments employed were denoted as Treatment A, characterized by a temperature of 1000 °C, and Treatment B, characterized by a temperature of 500 °C.The findings of the study conducted on calcium derived from sea urchin shells (Diadema setosum) revealed that the calcium exhibited two distinct colors, namely dark brown and light brown. Additionally, some samples possessed an odor, while others were odorless. Furthermore, the texture of the calcium was observed to be smooth. The average yield values for treatment A and treatment B were determined to be 1.49 and 1.80, respectively. Moreover, the average water content values for treatment A and treatment B were found to be 1.29 and 1.06, respectively. Lastly, the average calcium content values for treatment A and treatment B were measured to be 83.30 and 78.20, respectively. Based on the results of statistical analysis, it is evident that there is no statistically significant disparity observed in the yield, water content, or calcium content of sea urchin shell calcium flour (Diadema setosum).
Keywords
Introduction
Section snippets
Material and Methods
Materials and methods from the full-text PDF of this article cannot be displayed.
Results
Results from the full-text PDF of this article cannot be displayed.
Discussion
Discussion from the full-text PDF of this article cannot be displayed.
Conclusions
Conclusions from the full-text PDF of this article cannot be displayed.
Acknowledgment
Acknowledgment from the full-text PDF of this article cannot be displayed.
Competing interest
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Conflict of interest
The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
Ethical approval acknowledgements
No ethical approval required for this article. All procedures followed were in accordance with the ethical standards of the responsible committee on human experimentation (institutional and national) and with the Helsinki Declaration of 1975, as revised in 2008 (5)
Supplementary files
Data sharing not applicable to this article as no datasets were generated or analysed during the current study, and/or contains supplementary material, which is available to authorized users.
References (22)
Badan Standar Nasional, 2006. SNI 01-2354-2-2006 Tentang Cara Uji Kimia bagian 2: Penentuan Kadar Air Pada Produk Perikanan, Jakarta
Cahyono, E., 2018. Karakteristik Kitosan Dari Limbah Cangkang Udang Windu (Panaeus monodon) Properties Of Chitosan From Giant Tiger Prawn Exosceleton. 3(2).
Cahyono, E.; Jonas, F. J.; Lalenoh, B. A. & Kota, N., 2019. Karakterisasi Kalsium Karbonat (CaCO3) Dari Cangkang Landak Laut (Diadema setosum). 8(1): 27–33.
Cahyono, E.; Wodi, S. I. M. & Palawe, J. F. P., 2016. Ekstraksi dan Karakterisasi Kalsium dari Limbah Demineralisasi Kitin (Extraction and Characterization of Calcium from Demineralised Chitin Waste). P3M Politeknik Negeri Nusa Utara, 2(1): 47–53.
Fardiaz, S. 1989. Mikrobiologi Pangan. Pusat Antar Universitas Pangan dan Gizi. Bogor (IDN): Institut Pertanian Bogor
Hemung, B.O. 2013. Properties of tilapia bone powder and its calcium bioavailability based on transglutaminase assay. International Journal of Bioscience, Biochemistry and Bioinformatics, 3(4): 306- 309.
Lekahena, V. N. J., 2013. Karakterisasi Sifat Fisikokimia Nanokalsium Hasil Ekstraksi Dari Tulang Ikan Nila (Oreochromis niloticus) Vanessa Natalie Jane Lekahena.
Mulyani, S., Rohmeita, D., Legowo, A.M. 2021. Karakteristik Kalsium Dari Tulang Ikan Bandeng (Chanos chanos) yang Diekstraksi
Nikawanti, G. & Rukman, A., 2021. Ecoliteracy: Membangun Ketahanan Pangan Dari Kekayaan Maritim Indonesia. 2(2): 149–165.
Noviyanti., Jasruddin., Sujiono, E.H. 2014. Karasterisasi Kalsium Karbonat (Ca(CO3)) dari Batu Kpur Kelurahan Tellu Limpoe Kecematan Suppa. Jurnal Sains dan Pendidikan Fisika, 11(2), 169- 172.
Prinaldi, W. V.; Suptijah, P. & Uju, 2018. Karakteristik Sifat Fisikokimia Nano-Kalsium Ekstrak Tulang (Thunnus albacares). Masyarakat Pengolahan Hasil Perikanan Indonesia, 21: 385–395.
Rohmah, S.; Darmanto, Y. S. & Rianingsih, L., 2019. Penambahan Nanokalsium Dari Jenis Tulang Ikan Yang Berbeda Terhadap Karakteristik Beras Analog Dari Tepung Umbi Garut (Maranta arundinacea) Dan Tepung Gracilaria verrucosa. Jurnal Ilmu dan Teknologi Perikanan, 1(2): 1–11.
Sakti, H.; Lestari, S. & Supriadi, A., 2016. Perubahan Mutu Ikan Gabus (Channa striata) Asap selama Penyimpanan. 5(1): 11–18.
Sinah, N., . 2021. Konsep Zero Waste Dalam Meningkatkan Kesejahteraan Ekonomi Masyarakat Perspektif Ekonomi Islam (Studi Pada Kelompok Harapan Tani 1 Kota Palangka. Available: .
Sugiyono, 2015. Metode Penelitian Kuantitatif, Kualitatif, dan R&D. Bandung: Alfabeta
Sulfiani, N.L., Kurniasiha, R.A., Suharto, S. 2022. Pengaruh Lama Ekstraksi Menggunakan NaOH Terhadap Karakteristik Nanokalsium Dari Tulang Sotong (Sepia sp.). Journal of Fisheries and Marine Research, 6(1), 130-141.
Suptijah, P., Salamah, E., Sumaryanto, H,, Purwaningsih, S., Santoso, J. 1992. Pengaruh berbagai isolasi khitin kulit udang terhadap mutunya. Laporan Penelitian. Bogor (ID): Institut Pertanian Bogor.
Usman, M.R., Nabila, R., Hakiki, L.N. 2020. Ekstraksi Kalsium dari Cangkang Kerang Hijau (Perna viridis L.) dan Kerang Batik (Paphia undulata B.) dengan Metode Kalsinasi sebagai Sediaan Effervescent. Indonesian Journal of Chemical Research, 8(2), 101- 107.
Usman, M. R.; Permana, M. D.; Ardinsyah, A. F.; Wulandari, M. T.; Purwanti, A.; Setyaningrum, L.; Lestari, I. F. & Artemisia, S. D., 2022. Calcium Extract Characterization from Rajungan Crab Shell (Portunus pelagicus) and Bakau Crab Shell (Scylla serrata) using Calcination as Effervescent. 11(May): 122–128, DOI: 10.22487/j24775185.2022.v11.i2.pp122-128.
Winarno, F. G. 1995. Kimia Pangan dan G izi. Gramedia Pustaka Utama. Jakarta.
Yonata, D.; Aminah, S. & Hersoelistyorini, W., 2017. Kadar Kalsium dan Karakteristik Fisik Tepung Cangkang Telur Unggas dengan Perendaman Berbagai Pelarut Calcium Levels and Physical Characteristics of Egg Poultry Shell with Soaking Various Solven t. 7(November): 82–93.
Yusni, Y. & Amiruddin, A., 2020. Efek suplementasi kalsium terhadap kebugaran dan profil kesehatan pada atlet tarung derajat Effects of calcium supplementation on physical fitness and health profile in tarung derajat athletes. 8(1): 42–51.
Bibliographic Information
Cite this article as:
-
Submitted
25 February 2024 -
Accepted
5 March 2024 -
Published
5 March 2024 -
Version of record
20 June 2024 -
Issue date
30 May 2024
-
Academic subject
Fisheries Product Technology; Fisheries Science
Copyright
ZulKhairiyah, Dosen THP ITBM. Program Studi Teknologi Hasil Perikanan, Institut Teknologi dan Bisnis Maritim Balik Diwa, Jl. Perintis Kemerdekaan VIII No.8 Makassar, Sulawesi Selatan, Indonesia.
zul.stitek@gmail.com
Google Scholar Profile Copyright © 2024 Hasrianti, Harianti, Awaluddin, Zul Khairiyah. Sangia Research Media and Publishing. Production and hosting by Sangia (SRM™). 
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Comments on this article
By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.