Penentuan Asam Amino dan Taurin Ubur-ubur (Aurelia aurita) Segar dan Kering

Abstract

Jellyfish is one of aquatic product comodity that found in virtually any Indonesian waters. The jellyfish is expected has a high nutrition contents. The purpose of this research is to determine the compisition of nutrition, amino acids and taurin in fresh and dried jellyfish (Aurelia aurita). The essential amino acids that contained in jellyfish are arginine, leucine, valine, threonine, lysine, isoleucine, phenylalanine, methionine, and histidine, whereas non essential amino acidsare glutamic acid, glysine, aspartic acid, serine, alanine, and tyrosine. The amino acids content are lower in dried jellyfish. The highest of essential amino acid content in fresh and dried jellyfish is arginine, 1.72% (db) and 1.44% (db), and the lowest is histidine, 0.19% (db) and 0.13% (db). The highest of non essential amino acid content in fresh and dried jellyfish are glutamic acid and glysin, 3.26% (db) and 2.62% (db), and the lowest is tyrosine, 0.38% (db) and 0.41% (db). The content of taurine in fresh jellyfish umbrella is 2.68% (db) and dried jellyfish 0.67% (db).