Analysis Of The Quality Of Dried Salted Anchovies Marketed At Baruga Market, Kendari City

Authors

  • Muhammad Fachrizal Universitas Sulawesi Tenggara Author
  • Rustan Ari Universitas Sulawesi Tenggara Author
  • La Oge Universitas Sulawesi Tenggara Author
  • Hastian Hastian Universitas Sulawesi Tenggara Author
  • Handrid Handrid Universitas Sulawesi Tenggara Author
  • Wa Ode Nur Siti Fatimah Universitas Sulawesi Tenggara Author

DOI:

https://doi.org/10.64690/agrones.v2i2.939

Keywords:

Dried Salted Anchovies, Fish Quality, Moisture Content, Salt Content, Organoleptic Characteristics

Abstract

Dried salted anchovies are one of the fishery products widely marketed and consumed by the community; however, their quality may vary due to differences in salting, drying, handling, and storage practices. This study aimed to analyze the quality of dried salted anchovies marketed at Baruga Market, Kendari City, based on organoleptic characteristics, moisture content, and salt (NaCl) content. The study employed a quantitative descriptive approach, with dried salted anchovy samples collected from vendors at Baruga Market. Organoleptic evaluation included texture, color, aroma, and physical appearance, while laboratory analyses included moisture determination using the gravimetric method and salt determination using argentometric titration. The results showed variations in organoleptic characteristics among samples, particularly in the degree of dryness, texture, color, and aroma. Moisture content ranged from 39.22% to 57.46%, with a mean of 49.52%, whereas salt content ranged from 4.38% to 12.38%, with a mean of 7.88%. Samples with lower moisture content descriptively exhibited firmer and drier textures than samples with higher moisture content. Analysis of the relationship between moisture and salt content showed a very weak and statistically nonsignificant correlation (r = 0.130; p = 0.807). Overall, the quality of dried salted anchovies marketed at Baruga Market, Kendari City, varied in terms of physical and chemical characteristics among the samples. These findings highlight the need for greater consistency in salting, drying, handling, and storage practices to maintain product quality.

Downloads

Download data is not yet available.

References

Ahmed, I. S., Amanullah, M., Flowra, F. A., & Islam, M. T. (2023). Effects of modified atmosphere packaging (MAP) on quality and shelf life of dried spotted snakehead (Channa punctatus) products using an improved solar dryer. Journal of the Bangladesh Agricultural University.

Al-Saadi, A. A., Al-Hilphy, A. R. S., Altemimi, A. B., & Al-Haj Ali, S. (2023). Quality improvement of dried anchovies at three solar drying methods. Journal of Food Quality, 2023, Article 4939468. https://doi.org/10.1155/2023/4939468

Anupama, T. K., Laly, S. J., Sankar, T. V., Kumar, K. A., & Panda, S. K. (2022). Quality characteristics of salted dried fish from selected retail markets in Kerala during different seasons. Fishery Technology, 59(4). https://doi.org/10.56093/ft.v59i4.126069

Bau, F. C., Une, S. N., & Antuli, Z. (2023). Pengaruh lama pengeringan terhadap kualitas kimia dan biologis ikan teri asin kering (Stolephorus sp.). Jambura Journal of Food Technology, 5(1). https://ejurnal.ung.ac.id/index.php/jjft/article/view/9246

Creswell, J. W., & Creswell, J. D. (2023). Research Design: Qualitative, Quantitative, and Mixed Methods Approaches (6th ed.). Thousand Oaks, CA: SAGE Publications. https://us.sagepub.com/en-us/nam/research-design/book270550

Daeng, R. A., Onibala, H., & Agustin, A. T. (2016). The use of fish dryer to improve the quality of dry salted anchovy (Stolephorus heterolobus) during storage. Aquatic Science & Management, 4(2). https://doi.org/10.35800/jasm.4.2.2016.14448

Ghozali, I. (2021). Aplikasi Analisis Multivariate dengan Program IBM SPSS 26 (Edisi 10). Semarang: Badan Penerbit Universitas Diponegoro.

Hardani, Auliya, N. H., Andriani, H., Fardani, R. A., Ustiawaty, J., Utami, E. F., Sukmana, D. J., & Istiqomah, R. R. (2020). Metode Penelitian Kualitatif & Kuantitatif. Yogyakarta: CV. Pustaka Ilmu.

Idrus, R., & Karim, M. (2026). The effect of the processing process (blanching) on the microbiological and organoleptic quality of dried anchovies (Stolephorus sp.). Journal of Fisheries and Marine Resource Management, 1(1).

Immaculate, J. K., Devadason, S., & Jamila, P. (2018). Effect of drying technologies on the biochemical properties of Stolephorus commersonnii. Food Quality and Safety, 2(3), 153–158. https://doi.org/10.1093/fqsafe/fyy010

Mithun, B. D., Hoque, M. S., Van Brakel, M. L., Hasan, M. M., Akter, S., & Islam, M. R. (2021). Comparative quality assessment of traditional vs. improved dried Bombay duck (Harpodon nehereus) under different storage conditions: Solar chimney dryer a low-cost improved approach for nutritional dried fish. Food Science & Nutrition, 9(12), 6794–6805. https://doi.org/10.1002/fsn3.2631

Nielsen, S. S. (2017). Food Analysis (5th ed.). Cham: Springer. https://doi.org/10.1007/978-3-319-45776-5

Pontoh, S., Pandey, E. V., & Palenewen, J. C. V. (2024). Microbiological and organoleptic quality of dried anchovies (Stolephorus sp.) in Tuntung Village. Jurnal Perikanan dan Kelautan Tropis, 12(2), 75–85. https://doi.org/10.35800/jpkt.v12i2.53020

Pratiwi, D. Y., et al. (2019). Pengaruh kandungan asap cair terhadap oksidasi lemak ikan teri galer (Stolephorus indicus) asin kering selama penyimpanan suhu ruang. Jurnal Ilmu dan Teknologi Perikanan, 1(2), 30–38. https://doi.org/10.14710/jitpi.2019.6744

Putalan, R., Ariany, S. P., Kasadi, A., & Hidayat, T. (2022). Optimasi proses penggaraman dan pengeringan ikan nike asin kering dengan metode Response Surface Method. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 345–351. https://doi.org/10.17844/jphpi.v25i2.38398

Savitri, I. K. E., Silaban, B., & Sormin, R. B. D. (2018). Quality of dried anchovy (Stolephorus sp.) from Buru Island produced by using closed sun dryer. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(3), 543–548. https://doi.org/10.17844/jphpi.v21i3.24740

Shikha, F. H., Hossain, M. I., Bejoy, H. H., Islam, A., Rahman, M., Binti, N. T., & Hasan, M. H. (2024). Variability in organoleptic characteristics and proximate composition of three dried fish products from Nazirartek fish drying yard under different storage temperatures. Journal of Agriculture, Food and Environment, 5(4). https://doi.org/10.47440/JAFE.2024.5405

Shiriskar, D. A., Khedkar, G. D., & Sudhakara, N. S. (2010). Preparation of boiled and dried products from anchovies (Stolephorus sp.) and studies on quality changes during storage. Journal of Food Processing and Preservation, 34, 73–86. https://doi.org/10.1111/j.1745-4549.2008.00280.x

Sulaiman, I., & Khairi, I. (2024). Shelf-life measurement of dried fish (Keumamah) using the accelerated shelf-life testing (ASLT) with the Arrhenius model using microwave. Agroindustrial Technology Journal, 8(1), 118–127. https://doi.org/10.21111/atj.v8i1.11955

Sugiyono. (2022). Metode Penelitian Kuantitatif. Bandung: Alfabeta.

Thawonkaew, A., Chantachote, K., Tangwatcharin, P., Ranungrat, N., & Auksornnieum, A. (2021). Development of modified atmosphere packaging (MAP) on shelf-life extension of pla-duk-ra (dried fermented catfish) stored at room temperature. Food Control, 124, 107882. https://doi.org/10.1016/j.foodcont.2021.107882

Downloads

Published

2026-09-24

Issue

Vol. 2 No. 2 (2026): July - September 2026 Edition

Section

Articles

License

Copyright (c) 2026 Muhammad Fachrizal, Rustan Ari, La Oge, Hastian Hastian, Handrid Handrid, Wa Ode Nur Siti Fatimah (Author)

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

How to Cite

Muhammad Fachrizal, Rustan Ari, La Oge, Hastian Hastian, Handrid Handrid, & Wa Ode Nur Siti Fatimah. (2026). Analysis Of The Quality Of Dried Salted Anchovies Marketed At Baruga Market, Kendari City. Journal of Agriculture, Agribusiness, Welfare, Technology, Humanity, Environment, Social, and Economy, 2(2), 22-41. https://doi.org/10.64690/agrones.v2i2.939

Most read articles by the same author(s)