Nutritional and Functional Characterization of the Anchovy (Stolephorus indicus) Powder Produced by Conventional Drying and Foam Mat Drying

¹ Doctoral Student at Faculty of Public Health, Universitas Indonesia, Depok, Indonesia
² Research Center for Food Processing Technology, BRIN, KST BJ Habibie Serpong, Indonesia.
³ Department of Public Health Nutrition, Faculty of Public Health, Universitas Indonesia, Depok, Indonesia.

^* Corresponding author: retnowindya23@gmail.com

Abstract

Anchovies (Stolephorus indicus) are abundant in both macro and micronutrients, including protein, carbohydrates, fat, and calcium. Their rich nutritive value has led to numerous applications in the food industry, particularly in fortifying food products for vulnerable groups. Proximate analysis is indispensable in the food industry for product development and quality control. The objectives of this study were to assess the proximate composition and functional properties of anchovy powder obtained through oven drying and foam mat drying. The characterization of anchovy powder encompassed functional properties, such as water solubility index, water absorption capacity, and physical parameters like colour and bulk density, as well as proximate chemical parameters. The results demonstrated that the protein content of anchovy powder obtained through oven drying was significantly higher than that from foam mat drying (p<0.05). The primary component of fish powders was protein (71.43±0.14%), followed by lipids (4.45±0.06%), ash (14.59±0.09%), moisture (8.55±0.01%), and carbohydrates (1.00±0.01%). Nevertheless, increasing the quantity of foaming agent did not enhance the solubility or water absorption capacity of the anchovy powder, despite the concurrent increase in its protein content.