Determination of proximate composition and amino acid profile of Budu from Setiu, Terengganu and Tumpat, Kelantan
Fisal Ahmad1*, Mohamad Fauzi Mahmud1, Nor Suhaida Che Ali1, Mohd Nor Azman Ayub2, Siti Norita Mohamad4, Noraznawati Ismail3, Tuan Zainazor Tuan Chilek1, Amir Izzwan Zamri1, Mohd Ikhsan Khalid1
¹Faculty of Fisheries and Food Science, Universiti Malaysia Terenganu, 21030 Kuala Nerus, Terengganu, Malaysia
²Fisheries Research Institute (FRI) Batu Maung, 11960 Batu Maung, Pulau Pinang, Malaysia
³Institute of Marine Biotechnology, University Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
4Fisheries Research Institute (FRI) Glami-Lemi, 71660 Titi Jelebu, Negeri Sembilan, Malaysia
Abstract
This study was conducted to determine the proximate composition and amino acid profile of anchovy sauce (Budu) produce in Terengganu and Kelantan, since there were only a few studies on this fermented product from Malaysia. Six samples of Budu which is three samples from Setiu (Terengganu) and three samples from Tumpat (Kelantan) respectively were collected and analyzed. Results showed that Budu contained high amount of protein with average between 9.69% – 15.02 %. Present data also indicated that Budu contained low amount of fat and carbohydrate, where fat content was less than 1%, and carbohydrate was between 0.07% and 6.51%. However, salt content were recorded high at around 38 to 51% in all samples. The data also showed that ash and moisture content in Budu were not significantly different. It contained about 15.75% – 18.81% of ash, and 64.27% – 69.46% of moisture. For the amino acids profile, glutamic acid showed the highest concentration in all of the samples from both states. The content of essential amino acids (lysine and leucine) was found to be dominant in Budu. Therefore, these results suggest that Budu can be an important protein supplement in the diet. Keywords: Fermented, Proximate analysis, Acid amino profile, Anchovy sauce
