PROFILE CHEMISTRY COMPONENT AND HISTOLOGY MEET ANCHOVI ( Stolephorus SP.) WITH FRESH AND FRYING PROCESS

Abstract

Fried Anchovy (Stolephorus sp.) is very popular in Indonesian society due to its good taste and easy to find. This study aimed to determine the best temperature and time well as the characteristics of proximate, fatty acids, cholesterol, and histology of fresh meat and fried anchovies. Frying was done at temperatures 160°C and 180°C for 5, 10, 15, and 20 minutes, respectively. The selected treatment was determined based on the organoleptic test, in addition, the best treatment was analyzed with the fatty acid, proximate, cholesterol, and histology tests. The preferred Selected treatment was frying at 180°C for 15 minutes. The content of cholesterol in the fresh Anchovies and the preferred selected were treated at 180°C for 15 minutes were 0.27 and 0.825 (mg/100 g), respectively. The histology of fresh meat anchovy did not show a compact myomere, and temperature treatment of 180°C for 15 minutes causes the meat to become brittle.