The Characteristics of Mole Crabs (Anomura: Hippidae) and Their Nutritional Composition From the Waters of Rutah Villages, Central Maluku Regency, Indonesia

This study aimed to determine the physical characteristics and nutritional value of mole crabs (Anomura: Hippidae) from the waters of Rutah Village, Central Maluku. Sample testing performed on fresh Mole Crabs included species identification, substrate temperature, pH, salinity, morphometric, fatty acid, and amino acid profiles measurements. Meanwhile, the proximate test was carried out on fresh and processed mole crabs, namely fried, steamed and grilled. The results showed that mole crabs from the waters of the coast of Rutah identified threes species of mole crab, namely Hippa ovalis, Hippa adactyla and Hippa marmorata with varying color characteristics and body size. The dominant color is grayish-black. The average length of the carapace was 1.88cm; the width of the carapace was 1.08cm, while the body weight was 1.90 grams with a negative allometric growth pattern (b< 3). For the substrate, ranges of water temperature, Ph and salinity were recorded with 26.9-27.3ºC, 7.7-7.8 and 32-34ppt, respectively. Fresh sea retreats from Rutah beach contain 13 types of amino acids consisting of 5 types of essential amino acids, 2 semi-essential and 6 non-essential acids with the highest essential amino acid, namely leucine at 7.92%. It contains 11 types of fatty acids consisting of 7 types of saturated fatty acids and 4 unsaturated fatty acids with the highest unsaturated fatty acid, namely oleic acid of 7.53%. Mole crabs that are processed by frying, steaming, and grilling undergo changes in nutritional value from fresh seafood; water and carbohydrate content decreases, fat and protein levels increase, while ash levels fluctuate.