Development and nutritional value of instant anchovy (Stolephorus indicus) soup as vitamin D-rich meal for pregnant women

Retno Windya Kusumaningtyas (), Trini Sudiarti () and Noer Laily ()

Journal of Food Technology Research, 2025, vol. 12, issue 2, 102-113

Abstract: Indian anchovy (Stolephorus indicus) is widely used as a raw material for sauces, salted fish, food flavoring, and side dishes in Southeast Asia due to its abundant macro and micronutrients, including protein, fat-soluble vitamins A, D, and E, as well as high levels of calcium and iron. Therefore, this study aimed to develop an instant anchovy soup formula to meet the daily vitamin D adequacy of pregnant women. Physicochemical characterization was performed to evaluate the properties of anchovy flour (AF) and the instant anchovy soup formula. The characterization included the assessment of the water solubility index, water absorption capacity, color and bulk density, proximate compositions, as well as calcium, iron, and vitamin D content. Additionally, a sensory evaluation was conducted to determine the best instant soup formula. F2 was selected as the most preferred instant soup formula based on sensory parameters. The nutritional values of F2 comprised protein 12.11%, fat 2.18%, ash 7.78%, moisture 6.79%, carbohydrates 71.14%, iron 9.76 mg/100g, Ca 519.67 mg/100g, and vitamin D 47.2 mcg/100g.

Keywords: Anchovy; Formulation; Instant soup; Vitamin D. (search for similar items in EconPapers)
Date: 2025
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