Nutritional Characteristics of Curry fish Sea Cucumber (Stichopus vastus) using Chemicals and Physical Treatment

Indonesia is one of the main sources sea cucumber in world with high total production for domestic consumption and export market. Sea has potential as a source traditional foods, medicine, functional food due to nutritional component cucumbers. The purpose this research was determine different characteristics obtained by chemical (ethanol extractions 20%, 25%, 30%) physical treatment (boiling steaming). results showed that (30% ethanol) had best components being composed protein 77.35%; moisture 9.14%; ash 6.67%; fat 0.10%; carbohydrate 6.18%, while treatment, steaming 61.49% content, 11.53% moisture, 10.76% ash, 2.22% fat, 14.00% carbohydrate. Amino acid profiles treatments were 53.60%, 56.74%, 61.65% respectively, amino steaming) 50.31% 52.96%, respectively. Glycine glutamate acid, non-essential dominated both treatments.