The Effect of Low Salt Concentration on The Quality of Dry Salted Anchovy: A Case Study of Sungsang Village, South Sumatera, Indonesia

Abstract Sungsang village is well known as coastal village in South Sumatera, Indonesia. One of the products is salted dry anchovy. Salted dried anchovies are made without standard processes and produced the unequal product. This study objective is to evaluate the low salt concentration’s effect on characteristics of dried salted anchovy. The product was made by traditionally way at Bagan. The parameters were physical and chemical analyses include colour test, proximate, salt content; and sensory analysis parameters were appearance, flavor, texture, and colour. The treatments were 0%, 2.5%, 5%, 7.5% and 10% (brine) with 3 replications. The data analyses have been done by randomized block design ANOVA and Tukey’s HSD test. The result showed that low salt concentration have been significantly affected the yield, water, ash, protein and salt content. Otherwise, the treatments did not affect the colour and acid insoluble ash content. Based on the sensory analysis, the treatments also showed no significantly change on final product. The best product is 5% salt concentration (brine).