Abstract:
This study was conducted to determine and compare the physicochemical characteristics
of anchovy sauce (budu) produced in Kelantan and Terengganu, since there were only a
few studies on budu produced in Malaysia. Six samples of budu which is three samples
from Kelantan and three samples from Terengganu respectively were collected to be
analyzed. The physical properties, chemical compositions, and the amino acids profile of
budu were investigated in this study. For physical characteristics, the color and viscosity
analyses have been done where as for the chemical compositions analyses, it was
included the analyses of pH, salt content, and proximate (moisture, protein, fat, ash, and
carbohydrate content). Lastly, the amino acids profile analyses was also conducted to
investigate what are the amino acids that available in anchovy sauce. By using HPLC, we
have successfully determined seventeen amino acids that available in anchovy sauce. The
physicochemical characteristics of budu samples were almost similar to most of the data
found in the literature. Budu samples were slightly acidic, with pH between 5.02 and
5. 92. The viscosity of the sample showed the significant different among all the samples,
between 46.15 mPa-s and 112.52 mPa-s. Results showed that budu contained high
amount of salt and protein, average between 38.37% - 51.23%, and 9.69% - 15.02 %,
respectively. The 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 %. 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 the samples in both states. The content of essential amino acids (lysine, leucine,
isoleucine, threonine, and valine) were found to be dominant in budu.