Air gamat a product derived from sea cucumber is a very well known traditional medicine used by natives Langkawi

to impart the healthy body function. The effect of activated charcoal treatments towards physicochemical properties coelomic Sea Cucumber Water Extract (SCWE) has been studied in order to develop a commercial ready-to-drink product of sea cucumber. Analyses were done to compare composition SCWE before and after treatment. There is significance reduction of color and odor of pre and post treated sample. The pre and post treated SCWE on wet basis contained moisture, ash, protein, lipid and total carbohydrate exhibited 96.66-97.72, 2.74-0.013, 0.0163-0.06, 0.43-2.09 respectively. Isoleucine was the predominant amino acid while elaidic acids was the predominant fatty acid in both samples but the amount increased and decreased respectively. Pre-treated SCWE exhibited radical scavenging property against 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals at 2.04mol GAE/g dry sample while zero activity in post treated sample. There is glycoside compound in pretreated sample at Rf= 0.8 while no detected glycoside in post treated sample. In term of sensory attributes, there is no significance difference at p<0.05 of the two formulation of RTD product developed.
All sea cucumber samples exhibited radical scavenging property against 2,2-azobis(2-aminopropane) dihydrochloride (AAPH) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, with rehydrated samples, especially those with internal organs, possessing higher antioxidant activity than their fresh counterparts.

Air gamat derived from sea cucumber is a very well known medicine used by natives Langkawi. The health functional properties that it has attracted people to study on Sea Cucumber. In this study, the effect of treatments on coelomic Sea Cucumber Water Extract (SCWE) was studied on color, odor, and salt content reduction, amino acid composition, fatty acid composition, proximate composition, DPPH radical scavenging activity, thin layer chromatography, ready-to-drink product formulation and sensory evaluation. From the results obtained, there is a significance difference in L, a and b value of pre and post treated SCWE which shows reduction in color. By zNose analysis the reduction of C16 compound of SCWE is believed contribute to odor reduction. There is 94.74%

reduction of salt from the initial 3.8g/100g solution salt content of SCWE. Thirteen amino acids were detected in pretreated SCW, including 6 essential amino acids (EAA) and 7 nonessential amino acids (NEAA). There were only five essential amino acids (histidine, arginine, methionine, isoleucine and lysine) and three non-essential amino acids (serine, glycine and proline) remained in post treated SCW sample. Isoleucine dominated in both SCE samples but there was increment of amount such of 34.35% in post treated SCW. The fatty acids C8:0, C10:0, C12:0, C14:0, C16:0, C18:0, C18:1, C18:2 and C20:0 constituted the major fatty acids of the SCW samples lipids upon drying. Elaidic acid (C18:1) was the predominant in both samples, comprising 27.36194% in pretreated sample and reduced to 22.26% after treatment. Total carbohydrate, which calculated by difference, of wet basis of both samples was increased from 0.43 + 0.016% up to 2.09 + 0.249% due to the reduced content of ash that signifies the salt content.