PROFIL ASAM AMINO DAN KANDUNGAN MINERAL IKAN TERI (Stolephorus commersonii) SEGAR DAN KERING DARI DESA SIAHONI KABUPATEN BURU

Anchovy (Stolephorus commersonii) is a fish that is mostly produced in Siahoni Village, both in the form of fresh and dried anchovies which are traditionally dried by direct sun drying. This traditional drying method is unhygienic and easily contaminated, so people have to develop appropriate technology, namely closed sun drying method. The purpose of this study is to examine the amino acid profile and mineral content (Ca, P, Fe, and I) of fresh and dried anchovy (Stolephorus commersonii) from Siahoni Village, Buru Regency. The method used in this study is experimental method and laboratory analysis which includes proximate analysis, amino acid analysis, and mineral analysis (Ca, P, Fe, and I). The Predicted Protein Efficiency Ratio (P-PER) was used for protein quality analysis. The results of this study indicate that based on the proximate value, there is an increase in the protein content of dried anchovy, where the protein content of dried anchovy which is dried in closed sun drying is higher than the protein content of dried anchovy which is traditionally dried. The highest essential amino acid content in fresh anchovy and traditional dried anchovy is lysine, and in sun dried anchovy is arginine. While the highest non-essential amino acid content in fresh anchovies, traditional dried anchovies and solar drying is glutamic acid. The estimated value of the protein efficiency ratio (P-PER) indicates that the protein quality of fresh anchovy is relatively poor, while traditional dried anchovy and solar drying have good protein quality. Fresh anchovies and dried anchovies also contain high and good minerals calcium (Ca), phosphorus (P), iron (Fe), and iodine (I)