The value of the nutritional composition of fresh fish and flour-anchovy

Abstract Anchovy provides benefits in increasing bone density and preventing bone loss (osteoporosis) because it contains a lot of calcium and phosphorus. The aim of this study was to determine the value nutritional composition of anchovy after the immersion method. The fish was immersion in differe...

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Bibliographic Details
Published inIOP conference series. Earth and environmental science Vol. 1273; no. 1; pp. 12074 - 12079
Main Authors Litaay, C, Indriawati, Nuraini, L, Anggara, C E W, Sriharti, Triyono, A, Hidayat, T
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.12.2023
Subjects
Anchovies
Ashes
Bone composition
Bone density
Bone loss
Calcium
Calcium phosphates
Composition
Fish
Flour
Immersion
Nutrient content
Osteoporosis
Phosphorus
Protein composition
Proteins
Submerging
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Summary:Abstract Anchovy provides benefits in increasing bone density and preventing bone loss (osteoporosis) because it contains a lot of calcium and phosphorus. The aim of this study was to determine the value nutritional composition of anchovy after the immersion method. The fish was immersion in different methods of fresh anchovy, flour-anchovy water method, and flour-anchovy alkaline for 1 hour. The value of nutritional composition showed that protein, ash, fat, water, phosphate content, and calcium content were affected by water or alkaline immersion methods. Anchovy flour produced by immersion water for 1 hour showed the best composition value with an ash content of 17.45%, protein content of 74.08%, phosphorus 33948.87 mg/kg, and calcium 6466.51 mg/100g.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1273/1/012074