@article{Litaay_Indriati_Mayasti_Anggara_Astro_2021, place={Bogor, ID}, title={Pengaruh Perendaman Natrium Bikarbonat terhadap Karakteristik Tepung Ikan Teri sebagai Sumber Fosfor dan Kalsium : Effects of Sodium Bicarbonate Immersion on Characteristics of Anchovy Flour as a Source of Phosphorus and Calcium}, volume={24}, url={https://journal.ipb.ac.id/index.php/jphpi/article/view/33756}, DOI={10.17844/jphpi.v24i2.33756}, abstractNote={<p>Anchovy is an important source of nutrients and of high economic value, however they are currently being underutilized. Anchovy can be processed into flour and becomes a source of protein, calcium, and phosphorus. This study was aimed to determine the effect of immersion times in 0.8% sodium bicarbonate on the calcium and phosphor content of the anchovy flour. Three immersion times (15 minutes (D1), 30 minutes (D2), and 45 minutes (D3)) were evaluated for their effect on the ash content, water content, protein content, fat content, calcium content, and phosphorus content. The 30-minute immersion time resulted the highest levels of calcium and phosphorus with &nbsp;content of 6,136.33±53.85 mg/100 g (db) dan 31,915.20±235.30 mg/kg (db), respectively and protein content of 66.25±0.01% (db).</p&gt;}, number={2}, journal={Jurnal Pengolahan Hasil Perikanan Indonesia}, author={Litaay, Christina and IndriatiAshri and MayastiNur Kartika Indah and AnggaraCahya Edi Wahyu and AstroHendarwin M}, year={2021}, month={Jul.}, pages={148-159} }