Open AccessChemical properties of dried anchovy (Stolephorus sp) from Buru Island
Author(s) -
Imelda Krisanta Enda Savitri,
V D Tohata,
R B D Sormin,
Vonda M.N. Lalopua,
Meigy Nelce Mailoa,
Frets Jonas Rieuwpassa
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/797/1/012022
Subject(s) - valine , leucine , isoleucine , amino acid , methionine , essential amino acid , chemistry , aspartic acid , phenylalanine , biochemistry , threonine , lysine , proximate , food science , serine , enzyme
The objective of this study was determined proximate, amino acid and some minerals of dried anchovy from Kayeli bay Buru Island. Dried anchovy from Buru island has a good quality indexes and a good feasibility business while the nutritional composition unexplored, so determine the proximate, amino acid and ash content are appropriate to complete its nutritional data. Protein in dried anchovy is relatively high, almost 60% and the amino acids profile were Phenylalanine, Valine, Threonine, Isoleucine, Methionine, Histidin, Lysine, Leucine, Arginine, Aspartic, Tyrosine, Serine, Glutamate and Glysine. There are 8 essential amino acids, 1 semy essential amino acid and 6 non essential amino acids and the highest non essential amino acid is Glutamate and followed by Aspartic. Dried anchovy has a good amino acid profile especially essential group with a good taste and also highly Phosphorous, Calcium, Iron and Iodine.