Ulva sp. is green macroalgae that very potential for producing food with high nutrients content. This species is found on a coastline in intertidal zone of Indonesia’s waters. There have been several research to this species start from post-harvest handling, nutrition, probiotic, and its ulvaran, however the information of effect of temperature storage to Ulva lactuca freshness is still lack. This study was undergone to evaluate the freshness quality of Ulva lactuca by sensory changes in different temperatures short-term storage. In order to evaluate the effect of the different storage circumstances, the fresh U. lactuca was collected from its natural habitat (intertidal zone of Sepanjang Coast, Yogyakarta Indonesia). It was rinsed from debris and epiphyte, stored in transparent polyethylene bag, and were stored in 4 °C, 15-20 °C and room temperature for five days. Color, pH, ash, moisture, crude protein, chlorophyl, Total Plate Count, sensory analysis was undergone along the storage period. The sensory evaluation score of U. lactuca in 4 °C were more than 6, and better than other storages. The crude protein (U. lactuca stored in 4 °C) decreased significantly on day 4 by 5.53%, it was lower than others. The TPC of all samples varied from 147x103in 0 days of storage to 2,462.5x103 CFU/ml on the last day of storage. In summaries, sensory scores of U. lactuca are more constant and higher in 4 °C than in other storages, despite minor nutrient content deterioration.

HighlightEight species of sea cucumber was found in four intertidal location in Southeast Moluccas and Tual watersHolothuria atra had the highest densitySea cucumber biodiversity in Southeast Moluccas and Tual waters categorized as lowLocal culture can be used for sustainability of sea cucumber resources management AbstractA study on the community structure of sea cucumber in Southeast Moluccas and Tual needs to be done due to the important role of sea cucumber in both ecologically and economically sustainability. This study aimed to investigate the community structure of sea cucumber in this region as one of the supporting information for the utilization and management of the resources. A survey was conducted by sweeping the target area, by walking and also snorkeling. The location where each sea cucumber found was marked using a GPS, the specimen was weighed, and some were preserved for species analysis. Water quality was measured at each location, while the substrate and vegetation were recorded. This study revealed different composition of species in the investigated area. As many as 8 species of sea cucumber were found, in which four were of genus Holothuria, three were of genus Stichopus and the rest were of genus Bohadschia. Species H. atra has the highest density. In general, the diversity index was relatively low (< 2), the evenness index was 0-81 indicating that the community was depressed. Certain species dominated at most of the investigated sites (0.50-1), and a low margalef index is 0-1.7. To conclude, the community structure of sea cucumber in Tual and Southeast Moluccas was in a depressed condition.

Citrus species essential oils (EOs) are significant sources of bioactive compounds and demonstrate diverse therapeutic effects. However, limited documentation exists regarding the phytochemicals associated with their biological activities. This study aims to assess the antioxidant activity, plant inhibitory properties, and brine shrimp cytotoxic effects of EOs derived from three Citrus species: C. sinensis, C. limon, and C. hystrix. Utilizing chemometric analysis and gas chromatography-mass spectrometry (GC-MS) fingerprints, the volatile components contributing to antioxidant activity were elucidated. The peels of the Citrus samples were hydro-distillated to obtain EOs, and subsequently subjected to antioxidant, plant inhibitory, and brine shrimp cytotoxic assays. The results indicated that C. limon EO exhibited the highest antioxidant activity, while C. hystrix and C. sinensis EOs demonstrated pronounced inhibitory effects against Aetrmia salina and Lactuca sativa, respectively. GC-MS analysis facilitated the identification of key compounds in each EO. Principal component analysis (PCA) and hierarchy cluster analysis (HCA) effectively categorized Citrus EOs based on their antioxidant properties, highlighting the proximity of C. limon and C. sinensis. Among the identified compounds, D-limonene, α-Terpineol, Caryophyllene, (+)-3-Carene, β-Pinene, (-)-Spathulenol, trans-p-Mentha-1(7),8-dien-2-ol, and trans-Verbenol were the most discriminating compounds affected the antioxidant activity of C.limon and C. sinensis EOs.