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Rohama Daud*, Herlinah Jompa and Kamaruddin
Research Institute for Coastal Aquaculture
Jl. Mamur Dg. Sitakka No. 129, Maros, South Sulawesi,
Indonesia, 90512

Mud crab (Scylla spp.) is generally reared for soft-shell crab production because the market demands on this product tend to increase. However, the nutritional values of this product should be considered carefully as shoft-shel crab is seafood. This study was aimed to study the profile of amino and fatty acids contents in soft-shell and hard-shell crabs produced from aquaculture.

A total of 50 mud crabs with initial body weight of 60 grams were reared in 50 separated boxes sized 15 x 18 x 20 cm3. These boxes were then stored in a pond. During the rearing, mud crabs were fed as much as 5% of total body weight per day. The moulting crabs were then harvested and killed before they were dried in oven (60oC). The same treatment was also applied for hard-shell crabs that had the same body weight as the soft-shell crabs.

Concentrations of amino and fatty acids between soft-shell and hard-shell crabs were relatively similar (Table 1 and 2). However, as the soft-shell crabs contained more water (20-30%) then the concentration of amino acids in fresh soft-shell crabs were lower compared to that analyzed on hard-shell crabs. This study also identified amino acids influenced the taste of crab which were serine, glutamatic acid, glycine, alanine, arginine, proline, valine, lysine, isoleusine, dan glycine-betaine. In addition, the study also indicated healthy essential fatty acids contents in crabs.

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