Evaluating the Impact of Drying Method on the Active Compound Content of Anchovies Anastasia Elsa Prahasti, Tamara Yuanita, Elline Elline, Eko Fibryanto
Universitas Trisakti
Abstract
Background: Anchovies are a valuable source of calcium and protein, which are known to support tissues healing. Previous experiments have utilized powdered anchovies to explore their potential for vital pulp therapy. Although this study showed more reparative dentin than the control group using calcium hydroxide as the gold standard material, the preparation used sundried anchovies and took two weeks for drying. The method could involve a denaturation process. Objective: This study assesses the effects of oven-dried method on anchovies^ protein and calcium content. Methods: Fresh anchovies were thoroughly washed with running water then oven-dried for six hours at 50 degrees Celcius after being placed on paper towels. The resulting dried anchovies were finely ground into a powder. The protein content was determined using the Kjeldahl method, while the calcium content was analyzed using an atomic absorption spectrophotometer. Results: The powdered anchovies obtained from the drying process exhibited a protein content of 64.5 percent and a calcium content of 28,912 mg/kg, surpassing the levels observed in similar experiments using fresh anchovies. Amino acids profile of the dried anchovies showed superior than fresh anchovies on arginine, proline and tyrosine. This suggests that the drying method does not significantly impact the nutritional value of anchovies, which could have important implications for fields such as dentistry and biology. Conclusion: The findings indicate that the oven-drying process does not compromise anchovies^ protein and calcium content.
