lautnusantara.com_Dried anchovy is one of the most popular processed fishery products in Indonesia. Besides its savory flavor and versatility in various dishes, anchovy is also known for its high nutritional value. This product is widely consumed in many regions, either as a main dish, a condiment for chili sauce, or as an ingredient in traditional foods.

Processing of Dried Anchovies

Anchovies are usually caught by fishermen in coastal waters that are rich in small fish resources. After being caught, the fish are cleaned thoroughly and dried under sunlight until their moisture content significantly decreases. This drying process serves to extend the fish’s shelf life while maintaining most of its nutritional value. Some regions also use mechanical drying methods to ensure consistent quality and hygiene.

Nutritional Benefits of Anchovies for Children

The nutrients found in anchovies can support overall health, especially in children. Below are the main nutritional components and their respective benefits:

1. Calcium
   In 100 grams of anchovies, there are about 147 milligrams of calcium—higher than that found in salmon or tuna. Calcium helps build strong bones and teeth, supports heart health, and ensures proper nerve and muscle function. Adequate calcium intake also helps protect children from rickets.

2. Omega-3 Fatty Acids
   Omega-3 is a beneficial fatty acid essential for brain growth and development. It also improves sleep quality, concentration, and may reduce the risk of asthma in children. Surprisingly, 100 grams of anchovies contain about 1 gram of omega-3 fatty acids—comparable to or even exceeding that of many other fish species.

3. Protein
   Anchovies are rich in protein, with around 20 grams per 100 grams of fish. Protein serves as a vital energy source, helps maintain body tissues, supports hair and skin health, and plays a key role in growth and development. However, because anchovies are small, they should be complemented with other protein sources to meet daily needs.

4. Iron
   Iron is essential for producing hemoglobin, a component of red blood cells that carries oxygen throughout the body. A 100-gram portion of anchovies provides about 3 milligrams of iron—higher than the iron content in 100 grams of spinach. This makes anchovies an excellent source of iron for children who may dislike vegetables.

5. Vitamin A
   Anchovies contain around 15 µg of vitamin A per 100 grams. This vitamin supports eye health, tissue and bone repair, and strengthens the immune system to help prevent illness.

6. Vitamin E
   Vitamin E acts as an antioxidant that protects cells from damage caused by free radicals and supports immune health. Though anchovies contain only about 0.6 mg of vitamin E per 100 grams, it still contributes to daily requirements when combined with other nutritious foods.

7. Vitamin K
   While the amount of vitamin K in anchovies is relatively low (0.1 µg per 100 grams), it plays a crucial role in blood clotting and helps stop bleeding from cuts or injuries.

Added Value and Economic Potential

Dried anchovies are not only nutritionally beneficial but also have significant economic value. The drying process allows them to be stored and transported easily across regions and even exported abroad. Many small and medium enterprises (SMEs) in coastal areas rely on anchovy processing as their main source of income.

Innovations in packaging, such as vacuum sealing and ready-to-eat products (like instant fried anchovies), have enhanced their market appeal and selling price. With proper processing and quality control, dried anchovies have strong potential to become one of Indonesia’s leading fishery commodities.

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