and, of, the Morphometric Analysis and Proximate Composition of Mole Crabs (Hippidae) from the Tial Coastal Area as a Potential Source of Functional Food

Nunun Ainun Putri Sari Kaliky; Muhammad Fatratullah Muhsin; Hartono Nurlette; Saiful Alimudin; Shafinaz Abubakar; Anugerah Saputra; Marlina Achmad

doi:10.35911/torani.v9i1.46801

Authors

Nunun Ainun Putri Sari Kaliky Universitas Hasanuddin
Muhammad Fatratullah Muhsin Program Studi Budi Daya Laut dan Pantai, Fakultas Vokasi, Universitas Hasanuddin
Hartono Nurlette Program Studi Budi Daya Laut dan Pantai, Fakultas Vokasi, Universitas Hasanuddin
Saiful Alimudin Program Studi Budi Daya Laut dan Pantai, Fakultas Vokasi, Universitas Hasanuddin
Shafinaz Abubakar Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu
Anugerah Saputra Program Studi Budi Daya Laut dan Pantai, Fakultas Vokasi, Universitas Hasanuddin
Marlina Achmad Fakultas Ilmu Kelautan dan Perikanan, Universitas Hasanuddin

DOI:

https://doi.org/10.35911/torani.v9i1.46801

Keywords:

Hippidae, Hippa marmorata morphometrics, proximate, functional food, Tial Beach

Abstract

Sea anthills (Hippidae) are a class of crustaceans that live in tidal zones, with sandy substrates and have the potential to be used as an alternative food source. This research was conducted in November 2023 on Tial beach. Specifically, Tial beach is located east of Ambon Island with fine to medium sandy substrates. This research aims to identify the morphological characteristics of Hippidae, as well as analyze their nutritional content. The data collection method used 5 quadrant transects measuring 2 x 2 m with a distance of 8 m in each quadrant. The results showed that there were Hippidae species found, namely Hippa marmorata with a total of 49 individuals/50m2 with a carapace length ranging from 0.8 cm - 4 cm and a body weight of 0.49 gr - 6.58 gr. Morphometric analysis showed a very strong level of relationship between Hippa marmorata and its growth pattern is positive allometric. The proximate content shows that Hippa marmorata contains protein and fat to support its use as a functional food. These data provide important insights into the morphometric aspects and nutritional value of Hippa marmorata. The results support the use of Hippa marmorata as a low-fat and ecologically potent seafood source.

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