The Uitilzation of Anchovy Head Residues Supplemented with Protein and Calcium in Food Products
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Abstract
This research aimed at exploring the utilization of anchovy heads, which were the residues from local food production. Chemical and microbial properties of the anchovy heads were analyzed before being washed and dried. It was found that moisture, protein, calcium and sodium was 31.07, 36.47, 36.46, 2.70 and 8.65%w/w, respectively. The total bacteria count was 3.3x107 CFU /g but mold and yeast was not detected in the analysis. After that, anchovy heads were washed with water at the ratio of anchovy heads to water at 1:10 and then dried. It was found that moisture content and sodium chloride decreased by 19.11% and 6.80%, respectively. On the contrary, protein and calcium increased by 16.02% and 2.87% respectively. The total bacteria count decreased from 3.3x107 CFU/g to 3.6x103 CFU/g and mold, yeast and E. coli was detected after washing and drying. However, it is still accepted by the standard of local food production. Then, the washed and dried anchovy heads were fortified in three food products: rolled wafer, puffed rice snack and extruded snack. The first two snacks were made in three flavors (original, hot curry, green curry and yellow curry paste) and the extruded was in original and fortified anchovy head flavors. The results also showed that the most satisfied food product among the consumers was anchovy heads with green curry and yellow curry paste when a 5-hedonic scale testing of consumers was used.
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