## 3 Results
### Nutritional Composition of the HMR Product
[PERSON] et al. [29] reported that amino acids can enhance the immune system and reduce the risk of cardiovascular disease. Moreover, [PERSON] et al. [35] reported that amino acids act to support growth, provide energy, and repair tissue in the human body. The presence of amino acids, namely, glycine, alanine, aspartic acid, and glutamic acid, also contributes to the taste of food [36]. The amino acid content in the test HMR product will also contribute to daily amino acid requirements. Thus, the processed abalone product exhibits high nutritional value for daily life as well as various human health benefits. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Compositions** & **Unit** & **Content** & **Daily Value a** \\ \hline Calories & kcal/100 g & 123.61 & - \\ Carbohydrates & g/100 g & 14.02 & 275 \\ Sugar & g/100 g & 2.27 & 50 \\ Trans fat & g/100 g & 1.13 & 2 \\ Saturated fat & g/100 g & 0.63 & 20 \\ Sodium & g/100 g & 0.50 & 2.3 \\ Cholesterol & mg/100 g & 150 & 300 \\ Crude fat & g/100 g & 1.90 & 78 \\ Protein & g/100 g & 14.34 & 50 \\ Calcium & mg/100 g & 12.03 & 1300 \\ Potassium & mg/100 g & 12.39 & 4700 \\ Dietary fiber & g/100 g & 1.55 & 28 \\ Iron & mg/100 g & 1.24 & 18 \\ \hline \hline \end{tabular} Note. a according to Nutrition Facts Labeling Requirements, US Food and Drug Administration [28].  
\end{table} 
Table 5: Nutritional composition of the HMR product containing roasted abalone with honey butter sauce. \begin{table}
\begin{tabular}{c c} \hline \hline
**Fatty Acids** & **\%** \\ \hline Capric acid (10:0) & 1.72 \\ Lauric acid (12:0) & 2.61 \\ Myristic acid (14:0) & 8.62 \\ Pentadecanoic acid (15:0) & 1.13 \\ Palmitic acid (16:0) & 29.71 \\ Heptadecanoic acid (17:0) & 0.82 \\ Stearic acid (18:0) & 10.51 \\ Behenic acid (20:0) & 0.43 \\ \hline \(\Sigma\) SFA & 55.55 \\ \hline Myristoleic acid (14:1) & 0.51 \\ Pentadecenoic acid (15:1) & 0.74 \\ Oleic acid (18:1) & 19.05 \\ Eicosenoic acid (20:1) & 0.60 \\ \hline \(\Sigma\) MUFA & 20.90 \\ \hline Linoleic acid (18:2) & 10.09 \\ Linolenic acid (18:3) & 1.12 \\ Eicosadinenoic acid (20:4) & 0.40 \\ \hline \(\Sigma\)\(\omega\)6 & 11.61 \\ \hline Palmitoleic acid (16:1) & 1.61 \\ Stearidonic acid (18:4) & 0.66 \\ Eicosadinenoic acid (20:1) & 2.69 \\ EPA (20:5) & 3.38 \\ DPA (22:5) & 1.32 \\ DHA (22:6) & 2.29 \\ \hline \(\Sigma\)\(\omega\)3 & 11.94 \\ \hline \(\Sigma\) PUFA & 23.55 \\ \hline \hline \end{tabular} Note: SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids.  
\end{table} 
Table 6: Fatty acid profile of the HMR product containing roasted abalone with honey butter sauce. \begin{table}
\begin{tabular}{c c} \hline \hline
**Amino Acids** & **\%** \\ \hline Alanine & 6.77 \\ Aspartic acid & 10.48 \\ Cysteine & 1.58 \\ Glutamate & 16.98 \\ Glycine & 7.24 \\ Proline & 4.64 \\ Serine & 5.10 \\ Tyrosine & 2.78 \\ \hline \(\Sigma\) Nonessential amino acids & 55.57 \\ \hline Arginine & 8.07 \\ Histidine & 1.76 \\ Isooleucine & 3.34 \\ Leucine & 7.79 \\ Lysine & 7.70 \\ Methionine & 2.88 \\ Phenylalanine & 3.71 \\ Threonine & 4.36 \\ Tryptophan & 1.02 \\ Valine & 3.80 \\ \hline \(\Sigma\) Essential amino acids & 44.43 \\ \hline \hline \end{tabular}
\end{table} 
Table 7: Amino acid profile of the HMR product containing roasted abalone with honey butter sauce.