Detail Cantuman

Abstract
Anchovy is a food that is widely consumed by the people of Indonesia because it has high quality and
affordable prices for the middle and lower economic class. Anchovy as a source of calcium is very good
for preventing osteoporosis, the formation and maintenance of bones and teeth, smooth muscle
function, and the nervous system. The purpose of this study was to determine the calcium levels of wet
anchovies and dried anchovies sold in traditional markets in the city of Bekasi. Determination of calcium
content of wet anchovies and dried anchovies can be determined using atomic absorption
spectrophotometry (AAS). Data were analyzed using descriptive analysis. The results of the analysis of
the highest calcium levels in wet anchovies were 653.05 mg/100g and the lowest was 517.56 mg/100g.
The highest calcium level in dried anchovies is 611.02 mg/100g and the lowest is 148.33 mg/100g. These
results indicate that there are differences in calcium levels in wet anchovies and dried anchovies. This
occurs due to the presence of water content and salt content in anchovy which affects the high and low
calcium results in the analysis.

Keywords: wet anchovies, dried anchovies, calcium, atomic absorption spectrophotometry (AAS)