Abstract
Sea urchin (Diadema setosum) is one type of marine biota that can be used as a food source. The processing of sea urchins as fermented food, especially soy sauce products, has not been reported until now, while it is known that sea urchins have good nutrition. The purpose of this study was to evaluate chemical compositions such as pH, moisture content, ash content, fat content, protein content, carbohydrates in sea urchin soy sauce with different fermentation times. The results showed that the chemical composition of sea urchin (Diadema setosum) with different fermentation time had a pH value of 5.54 - 6.57, water content of 86.35 % - 87.28%, ash content of 3.55% - 3.64%, fat content of 3.78%. - 4.81%, protein content of 3.60% - 4.07%, and carbohydrates of 0.98%. Thus, this sea urchin soy sauce has the potential to be developed as a food additive
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