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AACL BI OFLUX
Aqu a cu lt u r e , Aqu a r iu m , Con se r va t ion & Le gisla t ion
I n t e r n a t ion a l Jou r n a l of t h e Bioflu x Socie t y
N u t r it ion a l va lue s of t h e I n don e sia n m ole cr a b,
Em e r it a e m e r it u s: a re t he y a ffe ct e d by pr oce ssing
m e t h ods?
1
3
Joko Sant oso, 1 Yulian N. Hanifa, 2 Susi I ndariani, 3 Yusli Wardiat no,
Ali Mashar
1
Depart m ent of Aquat ic Product Technology, Facult y of Fisheries and Marine Sciences,
Bogor Agricult ural Universit y, Bogor, I ndonesia; 2 Biopharm aca Research Cent er, Bogor
Agricult ural Universit y, Bogor, I ndonesia; 3 Departm ent of Aquat ic Resources
Managem ent , Facult y of Fisheries and Marine Sciences, Bogor Agricult ural Universit y,
Bogor, I ndonesia. Corresponding aut hor: J. Sant oso, j oko2209@yahoo.com
Abst r a ct . Mar ine m ole cr abs ( Em er it a em er it us) belong t o a sm all genus of cr ust acean species. They ar e
edible and could be developed t o m eet hum an nut r it ional needs. We det er m ined t he effect s of var ious
pr ocessing m et hods including boiling, st eam ing, and gr illing on m or phology and nut r it ional cont ent s, and
det er m ined t he opt im al pr ocessing m et hod. Fr esh and pr ocessed m arine m ole cr ab sam ples wer e
analyzed for t heir pr oxim at e, m iner al, fat t y acid, cholest er ol, and am ino acid com posit ions. Mole cr abs
ar e t ypically gr ay and have an oval body wit h a car apace lengt h of 29.29 m m , a t elson lengt h of 20.78
m m , a t elson widt h of 10.10 m m , and a weight of 7.34 g. They cont ain 74.90% m oist ur e and 25.1% dr y
m at t er ( 38.52% pr ot ein, 8.76% fat , 35.63% ash, and 17.08% car bohydr at e) . The t hr ee pr ocessing
m et hods had significant ( p < 0.05) effect s on t he pr oxim at e, m icr o- m iner al and sat ur at ed fatt y acid. I n
cont r ast , t hey had no significant ( p > 0.05) effect s on t he m acr o- m iner al, t ot al fat t y acid, poly and
m onounsat ur at ed fat t y acid, t ot al cholest er ol, t ot al am ino acid and am ino acid com position of t he
sam ples. St eam ing was t he opt im al pr ocessing m et hod yielding 25.00 g/ 100 g am ino acids, 11.04 g/ 100
g m iner als, 71.86 g/ 100 g fat t y acids, and 2.11 g/ 100 g cholest er ol
Ke y W or ds: biochem ical com posit ion, hippidae, I ndonesia, m ole cr ab, pr ocessing tr eat m ent .
I n t r odu ct ion. The fisheries and m arine sect or of t he econom y in I ndonesia have great
pot ent ial t o be developed as a source for m eeting com m unit y nut ritional needs. One
fishery com m odit y wit h high nut ritional cont ent is a group of crust acean species such as
t he m arine m ole crab, w hich belongs t o t he Hippidae fam ily and lives in t he int ertidal
zone ( sw ash zone) ( Wardiat no et al 2014) . I n I ndonesia, m arine m ole crabs are found in
sout hern coast al areas of Jaw a I sland such as Sam as and Congot . Mursyidin ( 2007)
identified m arine m ole crabs locat ed in t he coast al areas of Sam as and Congot as Em erit a
t alpoida and Em erit a analoga. How ever, Wardiat no et al ( 2015) discovered six species of
m ole crabs in I ndonesian w at ers. Since m arine m ole crabs cont ain high levels of
nut rient s, t hey could serve as a new food source. Mursyidin ( 2007) show ed t hat E.
t alpoida and E. analoga cont ained 11.80% and 12.94% om ega- 6 fat t y acid from t ot al fat.
Kardaya et al ( 2011) also show ed t hat diet s including 12.5% or 25% m ole crab m eat
reduced cholest erol levels in m ice (Mus m usculus) . These result s indicat e t hat m ole crab
has high pot ent ial as a source of anim al nut rition.
Marine m ole crabs are generally consum ed in t he form of “ rem pey ek” , a deepfried Javanese cracker. The m ost com m only used processing m et hods applied t o aquat ic
organism s include heat ing by boiling, steam ing, roast ing in an oven, frying, or grilling
w it h charcoal ( Garcia- Arias et al 2003) .
Processing fact ors can affect t he nut ritional value of aquat ic product s. Jacoeb et al
( 2008) show ed t hat t he proxim at e and am ino acid cont ent s decreased in t he m antis
shrim p ( Harpiosquilla raphidea) aft er boiling. Devi & Saroj nalini ( 2012) also report ed t hat
t he proxim at e and m ineral cont ent s of Am blypharyngodon m ola decreased after frying,
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st eam ing, and curry- m aking. I n cont rast , Sant oso et al ( 2008) show ed t hat t he solubility
of t he m inerals calcium ( Ca) and zinc ( Zn) increased in vannam ei shrim p ( Lit openaeus
vannam ei) aft er boiling. Sim ilarly, Kocat epe et al ( 2011) show ed t hat t he proxim at e
cont ent of anchovy ( Engraulis encrasicolus) increased aft er roasting, frying, and oven
heat ing. Because inform at ion and dat a related to t he effect s of processing m et hods on
t he nut ritional cont ent of m arine m ole crab are lim it ed, a com parative st udy on t he
effect s of processing m et hods including boiling, steam ing, and grilling w as needed. I n t he
present st udy, w e evaluat ed nut ritional param eters including t he proxim at e, fat t y acid,
am ino acid, m ineral, and cholest erol cont ent s of m arine m ole crabs ( Em erit a em erit us)
before and aft er processing.
M a t e r ial an d Me t h od
Sa m ple m a t e r ia ls. Marine m ole crabs w ere collect ed from t he coast s of Bocor, Bulus
Pesant ren, Kebum en Dist rict in Cent ral Java, I ndonesia ( see Figure 4 in Wardiat no et al
2015) . The m arine m ole crabs w ere cleaned and put in plastic bags before being frozen.
The frozen sam ples w ere t ransport ed using a coolbox cont aining ice and st ored at –18° C
unt il subsequent analysis and processing.
Sa m ple pr e pa ra t ion . Whole m ole crabs w ere divided individually int o four port ions
including a fresh sam ple and port ions t o be boiled, st eam ed, or grilled.
Boiling. Mole crab sam ples w ere boiled in w at er in a pyrex baking pan for 10 m in wit h a
sam ple t o w at er rat io of 1: 4 ( 250 g sam ple: 1000 m L w at er) , and st ored in plastic bags at
–18° C unt il furt her analysis.
St eam ing. Mole crab sam ples ( 300 g) w ere st eam ed in a st ainless st eel st eam er
cont aining boiling w at er for 10 m in, and st ored in plastic bags at –18° C unt il furt her
analysis.
Grilling. Mole crab sam ples ( 300 g) w ere grilled on burning coals for 10 m in and st ored in
plastic bags at –18° C unt il furt her analysis.
M or ph ologica l ch a ra ct e riza t ion . The m orphological param et ers observed in t his st udy
included body shape and color and m orphom et ric m easurem ent s included t elson lengt h,
t elson w idt h, carapace lengt h, and w eight.
Pr ox im a t e a n alysis. The proxim at e chem ical com positions of t he sam ples w ere
det erm ined using a st andard procedure ( AOAC 2005) . The crude prot ein cont ent w as
calculat ed by m ultiplying t he t ot al nit rogen by a fact or. The carbohydrat e cont ent w as
estim at ed by t he difference.
D e t e r m in a t ion of m in e r al con t en t s. Ash w as det erm ined by com bustion of sam ples in
a m uffle furnace at 550° C for 12 h ( AOAC 2005) . The residue w as dissolved in nit ric acid
( HNO3 ) w it h 50 g L- 1 of lant hanum chloride ( LaCl 3 ), and t he m ineral constit uent s w ere
analyzed separat ely using an at om ic absorption spect rophot om et er (Shim adzu AA- 7000) .
Phosphorus ( P) cont ent w as det erm ined by t he phosphom olybdat e m et hod ( AOAC 2005)
using a spect rophot om et er ( UV- VI S Spect rophot om et er 200- RS) .
Fa t t y a cid a n a lysis. The fat t y acid com positions of t he sam ples w ere determ ined using
a gas chrom at ograph ( Shim adzu) ( AOAC 2005) .
Ch ole st er ol a n alysis. Cholest erol analysis w as perform ed by dissolving fat ext ract in
isopropanol before analysis using high perform ance liquid chrom at ography ( HPLC)
( Shim adzu LC- 6A) ( AOAC 2005) .
Am in o a cid a n alysis. The am ino acid com posit ions of t he sam ples w ere det erm ined
using HPLC ( Shim adzu LC- 6A) ( AOAC 2005) .
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St a t ist ica l an a lysis. Each bat ch of product s w as prepared t wice. Det erm inations were
carried out in t riplicat e, and errors w ere reported as t he st andard deviation from t he
m ean. The experim ent al design of t his st udy w as a com plet ely random ized design, and a
relevant st atistic soft w are w as used for analysis. P values less t han 0.05 w ere considered
st atistically significant , and additional analysis w as done using t he advanced Duncan t est .
Re su lt s a n d D iscu ssion
M or ph ology of r a w m a t e r ia ls. The m orphological param eters of m ole crabs exam ined
in t he present st udy were shape, color, and m orphom et ric m easurem ent s including t elson
lengt h, t elson w idt h, carapace lengt h, and w eight . The body of t he m arine m ole crab is
slightly round ( oval) and gray and has a uropod, ant ennae, a bilat erally sym m et ric
abdom en, and a telson under t he t horax t hat is elongat ed and t apered. Average
m orphom et ric values of t he m arine m ole crabs exam ined in t he present st udy included a
carapace lengt h of 29.28± 1.63 m m , a t elson lengt h of 20.78± 1.72 m m , a t elson widt h of
10.10± 0.82 m m , and a w eight of 7.32± 1.05 g. These result s w ere consistent wit h t he
result s of Boonruang & Phasuk ( 1975) , w ho show ed t hat t he carapace lengt hs of fem ale
m ole crabs from t he coast of Thailand ranged from 11–35 m m .
Effe ct s of pr oce ssin g t r e a t m en t s on n u t rit iona l value s
Proxim at e com posit ion. The proxim at e com positions of fresh and processed m arine m ole
crabs are present ed in Table 1. The proxim ate com position of m ole crabs decreased aft er
processing, wit h t he exception of w at er cont ent . The w at er cont ent of boiled m ole crabs
w as higher ( 77.23% ) t han t hat of fresh m ole crabs ( 74.90% ) . These result s are
consist ent wit h t hose of Adeyem i et al ( 2013) for boiled Trachus t rachurus; how ever,
t hey differed from t he results of Marim ut hu et al ( 2012) , w ho show ed t hat t he w at er
cont ent decreased aft er processing. High w at er levels could be influenced by cooking
m et hods. Musaiger & D’Souza ( 2008) report ed t hat t he effect of t he cooking m et hod,
such as boiling, on w at er absorption could cause m uscle tissue in fish fillet s t o be
w eakened so t hat t he w at er level w ould have a high value. The result s of our variance
analysis show ed t hat t he effect s of t he processing m et hods on m oist ure, prot ein, ash, fat,
and carbohydrat es w ere significant ( p < 0.05) .
Table 1
Proxim at e com position of fresh and processed m arine m ole crab (Em erit a em erit us)
Com posit ion
Wat er( % ) 1
Ash ( % ) 2
Fat ( % ) 2
Prot ein ( % ) 2
Carbohydrat e ( % ) ( by differ ence) 2
Marine m ole crab
Fresh
74.90± 0.28 c
35.63± 0.99 b
8.76± 1.09 c
38.52± 1.04 b
17.08± 1.40 a
Boiled
77.23± 0.43 d
34.63± 0.99 b
2.95± 0.49 a
38.40± 0.83 b
24.02± 0.97 b
St eam ed
68.39± 0.23 b
32.50± 1.13 a
4.32± 0.29 ab
37.20± 0.31 b
25.98± 1.21 bc
Grilled
62.67± 0.81 a
31.59± 0.08 a
5.65± 0.95 b
35.13± 1.45 a
27.62± 1.29 c
Not e: Num ber s followed by differ ent super scipt s ( a, b, c) in t he sam e r ow indicat e a significant differ ence
( p < 0.05) ; 1 wet basis; 2 dr y basis.
M in e ra l com posit ion . The higher cont ent of m acro- m inerals t han m icro- m inerals in t he
m ole crabs w as consist ent wit h t he result s of Barrent o et al ( 2009) obt ained for Cancer
pagurus from t he Scot tish Coast and t he English Channel. Our analysis showed t hat t he
processing m et hods used did not have a significant ( p > 0.05) effect on t he t ot al m ineral
cont ent ( Figure 1) .
The highest m acro- m ineral cont ent w as found in t he steam ed m ole crabs
( 10,955.04 m g g - 1 ) and t he low est cont ent w as in t he grilled m ole crabs ( 10,052.60 m g
g - 1 ) ; how ever, t he m acro- m ineral cont ent w as not significantly affected ( p > 0.05) by t he
t hree processing m et hods. The highest m icro- m ineral cont ent w as found in t he st eam ed
m ole crabs ( 81.57 m g g - 1 ) and t he low est cont ent w as in t he fresh m ole crabs ( 43.64 m g
g - 1 ) . The processing m et hods had significant ( p < 0.05) effect s on t he m icro- m ineral
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cont ent s. Additional analysis using Duncan’s t est indicat ed t hat t he effect s of t he boiling,
st eam ing, and grilling m et hods on t he m icro- m ineral cont ent s w ere significant ( p < 0.05)
relative t o t he unprocessed fresh m ole crabs.
Calcium ( Ca) and m agnesium ( Mg) w ere t he predom inant m acro- m inerals in m ole
crabs, w hereas t he predom inant m icro- m inerals w ere iron ( Fe) and copper ( Cu) . This
m ineral com position differed from t hose of oct opus, squid, and cut tlefish in w hich only Mg
and Cu w ere predom inant ( Lourenco et al 2009) . The m ineral cont ent s in aquatic
organism s can be affect ed by differences in t he proport ion of food int ake. Wardiat no et al
( 2012) st at ed t hat t he proport ion of food int ake depended on t he physiological needs of
t he invertebrat es or endogenous fact ors such as sex , age, and environm ent al condition
as w ell as m ineral solubility in w at er and food.
Figur e 1. Tot al m ineral cont ent s of fresh and processed m arine m ole crab ( E. em erit us) . Num bers
followed by t he sam e let t ers above t he bars indicat e a non signif icant difference ( p > 0.05) .
The highest levels of Ca and Mg w ere produced by t he st eam ing m et hod; how ever, t he
effect s of t he processing m et hods on t he Ca and Mg levels w ere not significant ( p >
0.05) . Sim ilar result s w ere also show n by Marim ut hu et al ( 2012) , w ho report ed no
significant change in m ineral cont ent in roast ed fish com pared t o fresh fish. Ca plays a
role in bone form ation ( Winarno 2008) and Mg plays a role in t he st ruct ure and function
of t he hum an body. The recom m ended daily consum pt ion of Mg for adult s is 0.25 m m ol
( 6 m g kg - 1 ) body w eight ( Schlingm ann et al 2004) .
The highest Fe cont ent w as produced by t he st eam ing m et hod, w hereas t he
highest Cu cont ent w as found in t he fresh m ole crabs. Fe is t he m ost abundant m icrom ineral in anim als and plant s and funct ions in oxygen t ransport and elect ron t ransfer. Fe
and Cu int eract in Fe- t ransport by ceruloplasm in ( Cu- cont aining prot ein) and Cu and Fe
also int eract in t he int estine wit h t he t ransport com pet ition. Therefore, iron and copper
can not be given at t he sam e t im e because t here w ill be com petition in t he process of
absorpt ion in t he int estine ( Ridw an 2012) . The m axim um m icro- m ineral concent ration
considered accept able for hum an consum pt ion is 500 m g 100 g - 1 ( Oksuz et al 2009) . Fe
cont ent s in t he boiled, st eam ed, and grilled m ole crabs w ere significantly different wit h
t hat of t he fresh crabs. I t m eans t hat t he processing m et hods had significant effect on
t he Fe cont ent .
Fa t t y a cid com posit ion . The fat t y acids det ect ed in t his st udy included sat urat ed,
m onounsat urat ed, and polyunsat urat ed fat t y acids. Our analysis show ed t hat t he t ot al
fat t y acid cont ent w as not significantly affect ed (p > 0.05) by t he processing m et hods.
The highest level of sat urat ed fat t y acids w as found in t he st eam ed m ole crabs, t he
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low est w as in t he grilled m ole crabs, and t he effect s of t he processing m et hods on t he
sat urat ed fat t y acid cont ent w ere significant ( p < 0.05) ( Figure 2) . Alt hough t he
sat urat ed fat t y acid cont ent s of t he boiled and fresh m ole crabs w ere not significantly ( p
> 0.05) different , t he sat urat ed fatt y acid cont ent s of t he st eam ed and t he grilled m ole
crabs w ere significant ly ( p < 0.05) different from t hose of t he fresh and boiled m ole
crabs.
Figur e 2. Sat urat ed and unsat urat ed fat t y acid cont ent s of fresh and processed of t he m ole crab
( Em erit a em erit us) . Num bers follow ed by different let t ers ( a, b, c, d, e) above t he bars indicat e
a signif icant difference ( p < 0.05) .
Myristic acid ( C14: 0) and palm itic acid ( C16: 0) w ere t he predom inant sat urat ed fatt y
acids in m ole crabs. Tsape et al ( 2010) report ed t hat C16: 0 and st earic acid ( C18: 0)
w ere predom inantly found in t he m uscle and cephalot horax of Nephrops norvegicus,
Palinurus vulgaris, and Penaeus kerat hurus. Sat urat ed fat t y acids are present in various
proport ions in different organism s. Ozogul & Ozogul ( 2007) report ed t hat C16: 0 w as t he
m ain constit uent of sat urat ed fat ty acids account ing for 53–65% of t he t ot al sat urat ed
fat t y acids. Rust an & Drevon ( 2005) report ed t hat C16: 0 is found in plant s, anim als, and
m icroorganism s, w hereas C14: 0 is generally t he m ain com ponent in anim als and plant s.
Our result s show ed t hat t he levels of C14: 0 and C16: 0 w ere significantly affect ed ( p <
0.05) by t he t hree processing m et hods.
Palm it oleic acid ( C16: 1) and oleic acid ( C18: 1n9c) w ere t he predom inant
m onounsat urat ed fat t y acids in m ole crabs. The high levels of C16: 1 and C18: 1n9c w ere
sim ilar t o t hose found in shrim p from Brazil ( Sanchez- Cam argo et al 2011) . C16: 1 is
com m only found in anim als, plant s, m icroorganism s, and is a m aj or com ponent in som e
seed oils ( Rust an & Drevon 2005) . C18: 1n9c is an unsat urat ed fatt y acid t hat is
com m only found in food such as m argarine, w hich is approxim at ely 47% C18: 1n9c. I n
addition, C18: 1n9c const it ut es one t hird of chicken m eat fat ( Desnelli & Zainal 2009) .
The C16: 1 and C18: 1n9c cont ent s of m ole crabs w ere not significantly affected ( p >
0.05) by t he processing m et hods.
The polyunsat urat ed fat t y acid cont ent s w ere not significantly affected ( p > 0.05)
by t he processing m et hods ( Figure 2) . Eicosapentaenoic acid ( EPA) and docosahexaenoic
acid ( DHA) w ere t he predom inant polyunsat urat ed fat t y acids present in t he m ole crabs.
Ouij ifard et al ( 2012) show ed t hat t he cont ent s of C18: 1n9, α- linoleic acid ( C18: 3n3) ,
EPA, and DHA w ere higher t han t hose of ot her m onounsat urat ed and polyunsat urat ed
fat t y acids in Lit openaeus vannam ei. The levels of EPA and DHA in m ole crabs w ere not
significantly affect ed ( p > 0.05) by t he processing m et hods.
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Ch ole st er ol com posit ion . Cholest erol is a com plex com pound, 80% of w hich is
produced in t he body and 20% is generat ed out side of t he body. Cholest erol is produced
in t he liver and is used t o build cell w alls. I t consist s of low - densit y lipoprot ein ( LDL) ,
oft en referred t o as bad cholest erol, and high- density lipoprot ein ( HDL) , oft en referred t o
as good cholest erol. The cholesterol com position of m arine m ole crabs is present ed in
Figure 3. The cholest erol levels in m ole crabs w ere reduced by all of t he processing
m et hods, but t he reductions w ere not significant ( p > 0.05) . The low est cholest erol level
w as produced by t he grilling m et hod and t he highest level w as found in t he fresh m ole
crabs. Our result s are consist ent wit h t hose of Savage et al ( 2002) , w ho report ed t hat
cholest erol levels w ere significantly affected by oxidation in m eat , eggs, and processed
seafood.
Figur e 3. Tot al cholest erol cont ent s of fresh and processed of t he m ole crab ( E. em erit us) . Num bers
followed by t he sam e let t ers above t he bars indicat e a non signif icant difference ( p > 0.05) .
Am in o a cid com posit ion . Am ino acids include non- essent ial, sem i- essential, and
essential am ino acids. Non- essential am ino acids can be produced by t he body, but
essential am ino acids are obt ained from foods t hat cont ain prot ein ( Winarno 2008) . The
t ot al am ino acid cont ent of m ole crabs increased aft er boiling and st eam ing, but
decreased aft er grilling. The decrease in am ino acid cont ent could be caused by prot ein
denat urat ion during processing and t he use of high t em perat ure ( Basm al et al 1997) . The
levels of t ot al am ino acids in m ole crabs w ere not affect ed significantly by t he processing
m et hods. The essential am ino acid cont ent w as the highest in t he boiled m ole crabs and
t he low est in t he grilled m ole crabs ( Figure 4) . The processing m et hods did not have
significant ( p > 0.05) effect s on t he levels of essent ial am ino acids. Leucine and lysine
w ere t he predom inant essential am ino acids, and t heir levels w ere not significantly
affect ed ( p > 0.05) by t he processing m et hods.
A sem i- essential am ino acid can substit ut e for an essential am ino acid, but does
not replace it perfectly. The level of sem i- essential am ino acids w as highest in t he boiled
m ole crabs and low est in t he grilled m ole crabs ( Figure 4) . The t ot al sem i- essential am ino
acid cont ent w as not significantly affect ed ( p > 0.05) by t he processing m et hods. The
sem i- essential am ino acids det ected in t his st udy included histidine and arginine, w hich
are beneficial for t he hum an body. Popovic et al ( 2007) suggest ed t hat hist idine helps in
t he form at ion of red and w hite blood cells, w hereas arginine is com m only found in m eat
and beans. The histidine and arginine levels in m ole crabs w ere not significantly affect ed
( p > 0.05) by t he processing m et hods.
The t ot al non- essential am ino acid cont ent s in m ole crabs w ere not significantly
affect ed ( p > 0.05) by t he processing m et hods ( Figure 4) . The predom inant non- essent ial
am ino acids w ere glut am ic and aspartic acids. Glut am ic acid is oft en used as a flavoring
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because it cont ains m onosodium glut am at e, a salt derivative of glut am ic acid, w hich can
be used as a flavor enhancer ( Ardyant o 2004) . Aspart ic acid is useful in t he biosynt hesis
of urea, glucogenic precursor, and pyrim idine ( Linder 2010) . The aspartic and glut am ic
acid levels in m ole crabs were not significantly affect ed ( p > 0.05) by t he processing
m et hods.
The cooking processes t ended t o increase t he am ino acid cont ent . This effect can
be influenced by t he heating m et hod used. Odur o et al ( 2011) report ed t hat am ino acid
residues t hat w ere sensitive t o decom position tem perat ures w ould generally increase
w it h increased t em perat ure, oxygen availability, and reduced saccharide cont ent in t he
m at erial.
Figur e 4. Am ino acid cont ent s of fresh and processed m arine m ole crabs ( E. em erit us) . Num bers
followed by different let t ers ( a, b, c) above t he bars indicat e a significant difference ( p < 0.05) .
Con clusion s. Marine m ole crab has a slightly round ( oval) body t hat is gray and has a
uropod, ant ennae, a bilat erally sym m et ric abdom en, and a t elson under t he t horax w hich
is elongat ed and t apered. The m arine m ole crabs exam ined in t his st udy had an average
carapace lengt h of 29.28 m m , t elson lengt h of 20.78 m m , t elson widt h of 10.10 m m , and
t elson w eight of 7.4 g. Our results show ed t hat processing m et hods had significant ( p <
0.05) effect s on t he proxim at e, m icro- m ineral, and sat urat ed fat t y acid com position.
How ever, no significant ( p > 0.05) differences in the m acro- m ineral, t ot al fat ty acid, poly
and m onounsat urat ed fat t y acid, t ot al cholest erol, am ino acid cont ent and am ino acid
com position w ere caused by t he processing m et hods. The st eam ing m et hod w as t he
opt im al processing m et hod. Furt her research should be direct ed t ow ards identifying t he
digestibilit y of fat ty acids and am ino acids and m ineral solubilit y. St udies addressing t he
cont ent of ot her nut rient s, such as vit am ins, and bioactive com ponent s t hat can be used
as healt h supplem ent product s, w ould also be valuable.
Ack n ow le dge m e n t s. The research w as partly funded by I ndonesian Governm ent
t hrough Direct orat e General of Higher Educat ion, Minist ry of Educat ion and Cult ure from
Fiscal Year 2013. Dr. CB Boyko is t hanked for his help in identifying som e specim ens.
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Received: 23 June 2015. Accept ed: 23 July 2015. Published online: 06 August 2015.
Aut hor s:
Joko Sant oso, Depar t m ent of Aquat ic Pr oduct Technology, Facult y of Fisher ies and Mar ine Science, Bogor
Agr icult ur al Univer sit y ( I PB) , FPI K Bld. 3 r d Floor , Kam pus I PB Dr am aga, Bogor 16680, I ndonesia, e- m ail:
j oko2209@yahoo.com
Yulian Nur Hanifa, Depar t m ent of Aquat ic Pr oduct Technology, Facult y of Fisher ies and Mar ine Science, Bogor
Agr icult ur al Univer sit y ( I PB) , FPI K Bld. 3 r d Floor , Kam pus I PB Dr am aga, Bogor 16680, I ndonesia, e- m ail:
hanifayul@gm ail.com
Susi I ndar iani, Biophar m aca Resear ch Cent er , Bogor Agr icult ural Univer sit y, Kam pus I PB Bar anangsiang, Bogor
16128, I ndonesia, e- m ail: indar iani@gm ail.com
Yusli War diat no, Depar t m ent of Aquat ic Resour ces Managem ent , Facult y of Fisher ies and Mar ine Science, Bogor
Agr icult ur al Univer sit y ( I PB) , FPI K Bld. 3 r d Floor , Kam pus I PB Dr am aga, Bogor 16680, I ndonesia, e- m ail:
yusli@ipb.ac.id
Ali Mashar , Depar t m ent of Aquat ic Resour ces Managem ent , Facult y of Fisher ies and Mar ine Science, Bogor
Agr icult ur al Univer sit y ( I PB) , FPI K Bld. 3 r d Floor , Kam pus I PB Dr am aga, Bogor 16680, I ndonesia, e- m ail:
alim ashar 75@gm ail.com
This is an open- access ar t icle distr ibut ed under t he t er m s of t he Cr eat ive Com m ons At t r ibut ion License, which
per m it s unr estr ict ed use, dist r ibution and r epr oduct ion in any m edium , pr ovided t he or iginal aut hor and sour ce
ar e cr edit ed.
How t o cit e t his ar t icle:
Sant oso J., Hanifa Y. N., I ndar iani S., War diat no Y., Mashar A., 2015 Nut r it ional values of t he I ndonesian m ole
cr ab, Em er it a em er it us: ar e t hey affect ed by pr ocessing m et hods? AACL Bioflux 8( 4) : 579- 587.
AACL Bioflux , 2015, Volum e 8, I ssue 4.
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Aqu a cu lt u r e , Aqu a r iu m , Con se r va t ion & Le gisla t ion
I n t e r n a t ion a l Jou r n a l of t h e Bioflu x Socie t y
N u t r it ion a l va lue s of t h e I n don e sia n m ole cr a b,
Em e r it a e m e r it u s: a re t he y a ffe ct e d by pr oce ssing
m e t h ods?
1
3
Joko Sant oso, 1 Yulian N. Hanifa, 2 Susi I ndariani, 3 Yusli Wardiat no,
Ali Mashar
1
Depart m ent of Aquat ic Product Technology, Facult y of Fisheries and Marine Sciences,
Bogor Agricult ural Universit y, Bogor, I ndonesia; 2 Biopharm aca Research Cent er, Bogor
Agricult ural Universit y, Bogor, I ndonesia; 3 Departm ent of Aquat ic Resources
Managem ent , Facult y of Fisheries and Marine Sciences, Bogor Agricult ural Universit y,
Bogor, I ndonesia. Corresponding aut hor: J. Sant oso, j oko2209@yahoo.com
Abst r a ct . Mar ine m ole cr abs ( Em er it a em er it us) belong t o a sm all genus of cr ust acean species. They ar e
edible and could be developed t o m eet hum an nut r it ional needs. We det er m ined t he effect s of var ious
pr ocessing m et hods including boiling, st eam ing, and gr illing on m or phology and nut r it ional cont ent s, and
det er m ined t he opt im al pr ocessing m et hod. Fr esh and pr ocessed m arine m ole cr ab sam ples wer e
analyzed for t heir pr oxim at e, m iner al, fat t y acid, cholest er ol, and am ino acid com posit ions. Mole cr abs
ar e t ypically gr ay and have an oval body wit h a car apace lengt h of 29.29 m m , a t elson lengt h of 20.78
m m , a t elson widt h of 10.10 m m , and a weight of 7.34 g. They cont ain 74.90% m oist ur e and 25.1% dr y
m at t er ( 38.52% pr ot ein, 8.76% fat , 35.63% ash, and 17.08% car bohydr at e) . The t hr ee pr ocessing
m et hods had significant ( p < 0.05) effect s on t he pr oxim at e, m icr o- m iner al and sat ur at ed fatt y acid. I n
cont r ast , t hey had no significant ( p > 0.05) effect s on t he m acr o- m iner al, t ot al fat t y acid, poly and
m onounsat ur at ed fat t y acid, t ot al cholest er ol, t ot al am ino acid and am ino acid com position of t he
sam ples. St eam ing was t he opt im al pr ocessing m et hod yielding 25.00 g/ 100 g am ino acids, 11.04 g/ 100
g m iner als, 71.86 g/ 100 g fat t y acids, and 2.11 g/ 100 g cholest er ol
Ke y W or ds: biochem ical com posit ion, hippidae, I ndonesia, m ole cr ab, pr ocessing tr eat m ent .
I n t r odu ct ion. The fisheries and m arine sect or of t he econom y in I ndonesia have great
pot ent ial t o be developed as a source for m eeting com m unit y nut ritional needs. One
fishery com m odit y wit h high nut ritional cont ent is a group of crust acean species such as
t he m arine m ole crab, w hich belongs t o t he Hippidae fam ily and lives in t he int ertidal
zone ( sw ash zone) ( Wardiat no et al 2014) . I n I ndonesia, m arine m ole crabs are found in
sout hern coast al areas of Jaw a I sland such as Sam as and Congot . Mursyidin ( 2007)
identified m arine m ole crabs locat ed in t he coast al areas of Sam as and Congot as Em erit a
t alpoida and Em erit a analoga. How ever, Wardiat no et al ( 2015) discovered six species of
m ole crabs in I ndonesian w at ers. Since m arine m ole crabs cont ain high levels of
nut rient s, t hey could serve as a new food source. Mursyidin ( 2007) show ed t hat E.
t alpoida and E. analoga cont ained 11.80% and 12.94% om ega- 6 fat t y acid from t ot al fat.
Kardaya et al ( 2011) also show ed t hat diet s including 12.5% or 25% m ole crab m eat
reduced cholest erol levels in m ice (Mus m usculus) . These result s indicat e t hat m ole crab
has high pot ent ial as a source of anim al nut rition.
Marine m ole crabs are generally consum ed in t he form of “ rem pey ek” , a deepfried Javanese cracker. The m ost com m only used processing m et hods applied t o aquat ic
organism s include heat ing by boiling, steam ing, roast ing in an oven, frying, or grilling
w it h charcoal ( Garcia- Arias et al 2003) .
Processing fact ors can affect t he nut ritional value of aquat ic product s. Jacoeb et al
( 2008) show ed t hat t he proxim at e and am ino acid cont ent s decreased in t he m antis
shrim p ( Harpiosquilla raphidea) aft er boiling. Devi & Saroj nalini ( 2012) also report ed t hat
t he proxim at e and m ineral cont ent s of Am blypharyngodon m ola decreased after frying,
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st eam ing, and curry- m aking. I n cont rast , Sant oso et al ( 2008) show ed t hat t he solubility
of t he m inerals calcium ( Ca) and zinc ( Zn) increased in vannam ei shrim p ( Lit openaeus
vannam ei) aft er boiling. Sim ilarly, Kocat epe et al ( 2011) show ed t hat t he proxim at e
cont ent of anchovy ( Engraulis encrasicolus) increased aft er roasting, frying, and oven
heat ing. Because inform at ion and dat a related to t he effect s of processing m et hods on
t he nut ritional cont ent of m arine m ole crab are lim it ed, a com parative st udy on t he
effect s of processing m et hods including boiling, steam ing, and grilling w as needed. I n t he
present st udy, w e evaluat ed nut ritional param eters including t he proxim at e, fat t y acid,
am ino acid, m ineral, and cholest erol cont ent s of m arine m ole crabs ( Em erit a em erit us)
before and aft er processing.
M a t e r ial an d Me t h od
Sa m ple m a t e r ia ls. Marine m ole crabs w ere collect ed from t he coast s of Bocor, Bulus
Pesant ren, Kebum en Dist rict in Cent ral Java, I ndonesia ( see Figure 4 in Wardiat no et al
2015) . The m arine m ole crabs w ere cleaned and put in plastic bags before being frozen.
The frozen sam ples w ere t ransport ed using a coolbox cont aining ice and st ored at –18° C
unt il subsequent analysis and processing.
Sa m ple pr e pa ra t ion . Whole m ole crabs w ere divided individually int o four port ions
including a fresh sam ple and port ions t o be boiled, st eam ed, or grilled.
Boiling. Mole crab sam ples w ere boiled in w at er in a pyrex baking pan for 10 m in wit h a
sam ple t o w at er rat io of 1: 4 ( 250 g sam ple: 1000 m L w at er) , and st ored in plastic bags at
–18° C unt il furt her analysis.
St eam ing. Mole crab sam ples ( 300 g) w ere st eam ed in a st ainless st eel st eam er
cont aining boiling w at er for 10 m in, and st ored in plastic bags at –18° C unt il furt her
analysis.
Grilling. Mole crab sam ples ( 300 g) w ere grilled on burning coals for 10 m in and st ored in
plastic bags at –18° C unt il furt her analysis.
M or ph ologica l ch a ra ct e riza t ion . The m orphological param et ers observed in t his st udy
included body shape and color and m orphom et ric m easurem ent s included t elson lengt h,
t elson w idt h, carapace lengt h, and w eight.
Pr ox im a t e a n alysis. The proxim at e chem ical com positions of t he sam ples w ere
det erm ined using a st andard procedure ( AOAC 2005) . The crude prot ein cont ent w as
calculat ed by m ultiplying t he t ot al nit rogen by a fact or. The carbohydrat e cont ent w as
estim at ed by t he difference.
D e t e r m in a t ion of m in e r al con t en t s. Ash w as det erm ined by com bustion of sam ples in
a m uffle furnace at 550° C for 12 h ( AOAC 2005) . The residue w as dissolved in nit ric acid
( HNO3 ) w it h 50 g L- 1 of lant hanum chloride ( LaCl 3 ), and t he m ineral constit uent s w ere
analyzed separat ely using an at om ic absorption spect rophot om et er (Shim adzu AA- 7000) .
Phosphorus ( P) cont ent w as det erm ined by t he phosphom olybdat e m et hod ( AOAC 2005)
using a spect rophot om et er ( UV- VI S Spect rophot om et er 200- RS) .
Fa t t y a cid a n a lysis. The fat t y acid com positions of t he sam ples w ere determ ined using
a gas chrom at ograph ( Shim adzu) ( AOAC 2005) .
Ch ole st er ol a n alysis. Cholest erol analysis w as perform ed by dissolving fat ext ract in
isopropanol before analysis using high perform ance liquid chrom at ography ( HPLC)
( Shim adzu LC- 6A) ( AOAC 2005) .
Am in o a cid a n alysis. The am ino acid com posit ions of t he sam ples w ere det erm ined
using HPLC ( Shim adzu LC- 6A) ( AOAC 2005) .
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St a t ist ica l an a lysis. Each bat ch of product s w as prepared t wice. Det erm inations were
carried out in t riplicat e, and errors w ere reported as t he st andard deviation from t he
m ean. The experim ent al design of t his st udy w as a com plet ely random ized design, and a
relevant st atistic soft w are w as used for analysis. P values less t han 0.05 w ere considered
st atistically significant , and additional analysis w as done using t he advanced Duncan t est .
Re su lt s a n d D iscu ssion
M or ph ology of r a w m a t e r ia ls. The m orphological param eters of m ole crabs exam ined
in t he present st udy were shape, color, and m orphom et ric m easurem ent s including t elson
lengt h, t elson w idt h, carapace lengt h, and w eight . The body of t he m arine m ole crab is
slightly round ( oval) and gray and has a uropod, ant ennae, a bilat erally sym m et ric
abdom en, and a telson under t he t horax t hat is elongat ed and t apered. Average
m orphom et ric values of t he m arine m ole crabs exam ined in t he present st udy included a
carapace lengt h of 29.28± 1.63 m m , a t elson lengt h of 20.78± 1.72 m m , a t elson widt h of
10.10± 0.82 m m , and a w eight of 7.32± 1.05 g. These result s w ere consistent wit h t he
result s of Boonruang & Phasuk ( 1975) , w ho show ed t hat t he carapace lengt hs of fem ale
m ole crabs from t he coast of Thailand ranged from 11–35 m m .
Effe ct s of pr oce ssin g t r e a t m en t s on n u t rit iona l value s
Proxim at e com posit ion. The proxim at e com positions of fresh and processed m arine m ole
crabs are present ed in Table 1. The proxim ate com position of m ole crabs decreased aft er
processing, wit h t he exception of w at er cont ent . The w at er cont ent of boiled m ole crabs
w as higher ( 77.23% ) t han t hat of fresh m ole crabs ( 74.90% ) . These result s are
consist ent wit h t hose of Adeyem i et al ( 2013) for boiled Trachus t rachurus; how ever,
t hey differed from t he results of Marim ut hu et al ( 2012) , w ho show ed t hat t he w at er
cont ent decreased aft er processing. High w at er levels could be influenced by cooking
m et hods. Musaiger & D’Souza ( 2008) report ed t hat t he effect of t he cooking m et hod,
such as boiling, on w at er absorption could cause m uscle tissue in fish fillet s t o be
w eakened so t hat t he w at er level w ould have a high value. The result s of our variance
analysis show ed t hat t he effect s of t he processing m et hods on m oist ure, prot ein, ash, fat,
and carbohydrat es w ere significant ( p < 0.05) .
Table 1
Proxim at e com position of fresh and processed m arine m ole crab (Em erit a em erit us)
Com posit ion
Wat er( % ) 1
Ash ( % ) 2
Fat ( % ) 2
Prot ein ( % ) 2
Carbohydrat e ( % ) ( by differ ence) 2
Marine m ole crab
Fresh
74.90± 0.28 c
35.63± 0.99 b
8.76± 1.09 c
38.52± 1.04 b
17.08± 1.40 a
Boiled
77.23± 0.43 d
34.63± 0.99 b
2.95± 0.49 a
38.40± 0.83 b
24.02± 0.97 b
St eam ed
68.39± 0.23 b
32.50± 1.13 a
4.32± 0.29 ab
37.20± 0.31 b
25.98± 1.21 bc
Grilled
62.67± 0.81 a
31.59± 0.08 a
5.65± 0.95 b
35.13± 1.45 a
27.62± 1.29 c
Not e: Num ber s followed by differ ent super scipt s ( a, b, c) in t he sam e r ow indicat e a significant differ ence
( p < 0.05) ; 1 wet basis; 2 dr y basis.
M in e ra l com posit ion . The higher cont ent of m acro- m inerals t han m icro- m inerals in t he
m ole crabs w as consist ent wit h t he result s of Barrent o et al ( 2009) obt ained for Cancer
pagurus from t he Scot tish Coast and t he English Channel. Our analysis showed t hat t he
processing m et hods used did not have a significant ( p > 0.05) effect on t he t ot al m ineral
cont ent ( Figure 1) .
The highest m acro- m ineral cont ent w as found in t he steam ed m ole crabs
( 10,955.04 m g g - 1 ) and t he low est cont ent w as in t he grilled m ole crabs ( 10,052.60 m g
g - 1 ) ; how ever, t he m acro- m ineral cont ent w as not significantly affected ( p > 0.05) by t he
t hree processing m et hods. The highest m icro- m ineral cont ent w as found in t he st eam ed
m ole crabs ( 81.57 m g g - 1 ) and t he low est cont ent w as in t he fresh m ole crabs ( 43.64 m g
g - 1 ) . The processing m et hods had significant ( p < 0.05) effect s on t he m icro- m ineral
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cont ent s. Additional analysis using Duncan’s t est indicat ed t hat t he effect s of t he boiling,
st eam ing, and grilling m et hods on t he m icro- m ineral cont ent s w ere significant ( p < 0.05)
relative t o t he unprocessed fresh m ole crabs.
Calcium ( Ca) and m agnesium ( Mg) w ere t he predom inant m acro- m inerals in m ole
crabs, w hereas t he predom inant m icro- m inerals w ere iron ( Fe) and copper ( Cu) . This
m ineral com position differed from t hose of oct opus, squid, and cut tlefish in w hich only Mg
and Cu w ere predom inant ( Lourenco et al 2009) . The m ineral cont ent s in aquatic
organism s can be affect ed by differences in t he proport ion of food int ake. Wardiat no et al
( 2012) st at ed t hat t he proport ion of food int ake depended on t he physiological needs of
t he invertebrat es or endogenous fact ors such as sex , age, and environm ent al condition
as w ell as m ineral solubility in w at er and food.
Figur e 1. Tot al m ineral cont ent s of fresh and processed m arine m ole crab ( E. em erit us) . Num bers
followed by t he sam e let t ers above t he bars indicat e a non signif icant difference ( p > 0.05) .
The highest levels of Ca and Mg w ere produced by t he st eam ing m et hod; how ever, t he
effect s of t he processing m et hods on t he Ca and Mg levels w ere not significant ( p >
0.05) . Sim ilar result s w ere also show n by Marim ut hu et al ( 2012) , w ho report ed no
significant change in m ineral cont ent in roast ed fish com pared t o fresh fish. Ca plays a
role in bone form ation ( Winarno 2008) and Mg plays a role in t he st ruct ure and function
of t he hum an body. The recom m ended daily consum pt ion of Mg for adult s is 0.25 m m ol
( 6 m g kg - 1 ) body w eight ( Schlingm ann et al 2004) .
The highest Fe cont ent w as produced by t he st eam ing m et hod, w hereas t he
highest Cu cont ent w as found in t he fresh m ole crabs. Fe is t he m ost abundant m icrom ineral in anim als and plant s and funct ions in oxygen t ransport and elect ron t ransfer. Fe
and Cu int eract in Fe- t ransport by ceruloplasm in ( Cu- cont aining prot ein) and Cu and Fe
also int eract in t he int estine wit h t he t ransport com pet ition. Therefore, iron and copper
can not be given at t he sam e t im e because t here w ill be com petition in t he process of
absorpt ion in t he int estine ( Ridw an 2012) . The m axim um m icro- m ineral concent ration
considered accept able for hum an consum pt ion is 500 m g 100 g - 1 ( Oksuz et al 2009) . Fe
cont ent s in t he boiled, st eam ed, and grilled m ole crabs w ere significantly different wit h
t hat of t he fresh crabs. I t m eans t hat t he processing m et hods had significant effect on
t he Fe cont ent .
Fa t t y a cid com posit ion . The fat t y acids det ect ed in t his st udy included sat urat ed,
m onounsat urat ed, and polyunsat urat ed fat t y acids. Our analysis show ed t hat t he t ot al
fat t y acid cont ent w as not significantly affect ed (p > 0.05) by t he processing m et hods.
The highest level of sat urat ed fat t y acids w as found in t he st eam ed m ole crabs, t he
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low est w as in t he grilled m ole crabs, and t he effect s of t he processing m et hods on t he
sat urat ed fat t y acid cont ent w ere significant ( p < 0.05) ( Figure 2) . Alt hough t he
sat urat ed fat t y acid cont ent s of t he boiled and fresh m ole crabs w ere not significantly ( p
> 0.05) different , t he sat urat ed fatt y acid cont ent s of t he st eam ed and t he grilled m ole
crabs w ere significant ly ( p < 0.05) different from t hose of t he fresh and boiled m ole
crabs.
Figur e 2. Sat urat ed and unsat urat ed fat t y acid cont ent s of fresh and processed of t he m ole crab
( Em erit a em erit us) . Num bers follow ed by different let t ers ( a, b, c, d, e) above t he bars indicat e
a signif icant difference ( p < 0.05) .
Myristic acid ( C14: 0) and palm itic acid ( C16: 0) w ere t he predom inant sat urat ed fatt y
acids in m ole crabs. Tsape et al ( 2010) report ed t hat C16: 0 and st earic acid ( C18: 0)
w ere predom inantly found in t he m uscle and cephalot horax of Nephrops norvegicus,
Palinurus vulgaris, and Penaeus kerat hurus. Sat urat ed fat t y acids are present in various
proport ions in different organism s. Ozogul & Ozogul ( 2007) report ed t hat C16: 0 w as t he
m ain constit uent of sat urat ed fat ty acids account ing for 53–65% of t he t ot al sat urat ed
fat t y acids. Rust an & Drevon ( 2005) report ed t hat C16: 0 is found in plant s, anim als, and
m icroorganism s, w hereas C14: 0 is generally t he m ain com ponent in anim als and plant s.
Our result s show ed t hat t he levels of C14: 0 and C16: 0 w ere significantly affect ed ( p <
0.05) by t he t hree processing m et hods.
Palm it oleic acid ( C16: 1) and oleic acid ( C18: 1n9c) w ere t he predom inant
m onounsat urat ed fat t y acids in m ole crabs. The high levels of C16: 1 and C18: 1n9c w ere
sim ilar t o t hose found in shrim p from Brazil ( Sanchez- Cam argo et al 2011) . C16: 1 is
com m only found in anim als, plant s, m icroorganism s, and is a m aj or com ponent in som e
seed oils ( Rust an & Drevon 2005) . C18: 1n9c is an unsat urat ed fatt y acid t hat is
com m only found in food such as m argarine, w hich is approxim at ely 47% C18: 1n9c. I n
addition, C18: 1n9c const it ut es one t hird of chicken m eat fat ( Desnelli & Zainal 2009) .
The C16: 1 and C18: 1n9c cont ent s of m ole crabs w ere not significantly affected ( p >
0.05) by t he processing m et hods.
The polyunsat urat ed fat t y acid cont ent s w ere not significantly affected ( p > 0.05)
by t he processing m et hods ( Figure 2) . Eicosapentaenoic acid ( EPA) and docosahexaenoic
acid ( DHA) w ere t he predom inant polyunsat urat ed fat t y acids present in t he m ole crabs.
Ouij ifard et al ( 2012) show ed t hat t he cont ent s of C18: 1n9, α- linoleic acid ( C18: 3n3) ,
EPA, and DHA w ere higher t han t hose of ot her m onounsat urat ed and polyunsat urat ed
fat t y acids in Lit openaeus vannam ei. The levels of EPA and DHA in m ole crabs w ere not
significantly affect ed ( p > 0.05) by t he processing m et hods.
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Ch ole st er ol com posit ion . Cholest erol is a com plex com pound, 80% of w hich is
produced in t he body and 20% is generat ed out side of t he body. Cholest erol is produced
in t he liver and is used t o build cell w alls. I t consist s of low - densit y lipoprot ein ( LDL) ,
oft en referred t o as bad cholest erol, and high- density lipoprot ein ( HDL) , oft en referred t o
as good cholest erol. The cholesterol com position of m arine m ole crabs is present ed in
Figure 3. The cholest erol levels in m ole crabs w ere reduced by all of t he processing
m et hods, but t he reductions w ere not significant ( p > 0.05) . The low est cholest erol level
w as produced by t he grilling m et hod and t he highest level w as found in t he fresh m ole
crabs. Our result s are consist ent wit h t hose of Savage et al ( 2002) , w ho report ed t hat
cholest erol levels w ere significantly affected by oxidation in m eat , eggs, and processed
seafood.
Figur e 3. Tot al cholest erol cont ent s of fresh and processed of t he m ole crab ( E. em erit us) . Num bers
followed by t he sam e let t ers above t he bars indicat e a non signif icant difference ( p > 0.05) .
Am in o a cid com posit ion . Am ino acids include non- essent ial, sem i- essential, and
essential am ino acids. Non- essential am ino acids can be produced by t he body, but
essential am ino acids are obt ained from foods t hat cont ain prot ein ( Winarno 2008) . The
t ot al am ino acid cont ent of m ole crabs increased aft er boiling and st eam ing, but
decreased aft er grilling. The decrease in am ino acid cont ent could be caused by prot ein
denat urat ion during processing and t he use of high t em perat ure ( Basm al et al 1997) . The
levels of t ot al am ino acids in m ole crabs w ere not affect ed significantly by t he processing
m et hods. The essential am ino acid cont ent w as the highest in t he boiled m ole crabs and
t he low est in t he grilled m ole crabs ( Figure 4) . The processing m et hods did not have
significant ( p > 0.05) effect s on t he levels of essent ial am ino acids. Leucine and lysine
w ere t he predom inant essential am ino acids, and t heir levels w ere not significantly
affect ed ( p > 0.05) by t he processing m et hods.
A sem i- essential am ino acid can substit ut e for an essential am ino acid, but does
not replace it perfectly. The level of sem i- essential am ino acids w as highest in t he boiled
m ole crabs and low est in t he grilled m ole crabs ( Figure 4) . The t ot al sem i- essential am ino
acid cont ent w as not significantly affect ed ( p > 0.05) by t he processing m et hods. The
sem i- essential am ino acids det ected in t his st udy included histidine and arginine, w hich
are beneficial for t he hum an body. Popovic et al ( 2007) suggest ed t hat hist idine helps in
t he form at ion of red and w hite blood cells, w hereas arginine is com m only found in m eat
and beans. The histidine and arginine levels in m ole crabs w ere not significantly affect ed
( p > 0.05) by t he processing m et hods.
The t ot al non- essential am ino acid cont ent s in m ole crabs w ere not significantly
affect ed ( p > 0.05) by t he processing m et hods ( Figure 4) . The predom inant non- essent ial
am ino acids w ere glut am ic and aspartic acids. Glut am ic acid is oft en used as a flavoring
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because it cont ains m onosodium glut am at e, a salt derivative of glut am ic acid, w hich can
be used as a flavor enhancer ( Ardyant o 2004) . Aspart ic acid is useful in t he biosynt hesis
of urea, glucogenic precursor, and pyrim idine ( Linder 2010) . The aspartic and glut am ic
acid levels in m ole crabs were not significantly affect ed ( p > 0.05) by t he processing
m et hods.
The cooking processes t ended t o increase t he am ino acid cont ent . This effect can
be influenced by t he heating m et hod used. Odur o et al ( 2011) report ed t hat am ino acid
residues t hat w ere sensitive t o decom position tem perat ures w ould generally increase
w it h increased t em perat ure, oxygen availability, and reduced saccharide cont ent in t he
m at erial.
Figur e 4. Am ino acid cont ent s of fresh and processed m arine m ole crabs ( E. em erit us) . Num bers
followed by different let t ers ( a, b, c) above t he bars indicat e a significant difference ( p < 0.05) .
Con clusion s. Marine m ole crab has a slightly round ( oval) body t hat is gray and has a
uropod, ant ennae, a bilat erally sym m et ric abdom en, and a t elson under t he t horax w hich
is elongat ed and t apered. The m arine m ole crabs exam ined in t his st udy had an average
carapace lengt h of 29.28 m m , t elson lengt h of 20.78 m m , t elson widt h of 10.10 m m , and
t elson w eight of 7.4 g. Our results show ed t hat processing m et hods had significant ( p <
0.05) effect s on t he proxim at e, m icro- m ineral, and sat urat ed fat t y acid com position.
How ever, no significant ( p > 0.05) differences in the m acro- m ineral, t ot al fat ty acid, poly
and m onounsat urat ed fat t y acid, t ot al cholest erol, am ino acid cont ent and am ino acid
com position w ere caused by t he processing m et hods. The st eam ing m et hod w as t he
opt im al processing m et hod. Furt her research should be direct ed t ow ards identifying t he
digestibilit y of fat ty acids and am ino acids and m ineral solubilit y. St udies addressing t he
cont ent of ot her nut rient s, such as vit am ins, and bioactive com ponent s t hat can be used
as healt h supplem ent product s, w ould also be valuable.
Ack n ow le dge m e n t s. The research w as partly funded by I ndonesian Governm ent
t hrough Direct orat e General of Higher Educat ion, Minist ry of Educat ion and Cult ure from
Fiscal Year 2013. Dr. CB Boyko is t hanked for his help in identifying som e specim ens.
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Received: 23 June 2015. Accept ed: 23 July 2015. Published online: 06 August 2015.
Aut hor s:
Joko Sant oso, Depar t m ent of Aquat ic Pr oduct Technology, Facult y of Fisher ies and Mar ine Science, Bogor
Agr icult ur al Univer sit y ( I PB) , FPI K Bld. 3 r d Floor , Kam pus I PB Dr am aga, Bogor 16680, I ndonesia, e- m ail:
j oko2209@yahoo.com
Yulian Nur Hanifa, Depar t m ent of Aquat ic Pr oduct Technology, Facult y of Fisher ies and Mar ine Science, Bogor
Agr icult ur al Univer sit y ( I PB) , FPI K Bld. 3 r d Floor , Kam pus I PB Dr am aga, Bogor 16680, I ndonesia, e- m ail:
hanifayul@gm ail.com
Susi I ndar iani, Biophar m aca Resear ch Cent er , Bogor Agr icult ural Univer sit y, Kam pus I PB Bar anangsiang, Bogor
16128, I ndonesia, e- m ail: indar iani@gm ail.com
Yusli War diat no, Depar t m ent of Aquat ic Resour ces Managem ent , Facult y of Fisher ies and Mar ine Science, Bogor
Agr icult ur al Univer sit y ( I PB) , FPI K Bld. 3 r d Floor , Kam pus I PB Dr am aga, Bogor 16680, I ndonesia, e- m ail:
yusli@ipb.ac.id
Ali Mashar , Depar t m ent of Aquat ic Resour ces Managem ent , Facult y of Fisher ies and Mar ine Science, Bogor
Agr icult ur al Univer sit y ( I PB) , FPI K Bld. 3 r d Floor , Kam pus I PB Dr am aga, Bogor 16680, I ndonesia, e- m ail:
alim ashar 75@gm ail.com
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How t o cit e t his ar t icle:
Sant oso J., Hanifa Y. N., I ndar iani S., War diat no Y., Mashar A., 2015 Nut r it ional values of t he I ndonesian m ole
cr ab, Em er it a em er it us: ar e t hey affect ed by pr ocessing m et hods? AACL Bioflux 8( 4) : 579- 587.
AACL Bioflux , 2015, Volum e 8, I ssue 4.
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