Proximate Analysis of Fisheries Dried Products from Mamuju Traditional Market Post-Earthquake Disaster

Abstract

The earthquake in West Sulawesi that occurred in the last few months has disrupted several fishing facilities and activities. Public buildings and facilities were damaged, which caused deep trauma to the communities in Mamuju and Majene. This research was conducted during the recovery of post-earthquake conditions in Mamuju, West Sulawesi. Proximate analysis was carried out on three traditional processed products of the Mamuju community, which can be found in the traditional market of the Mamuju Seaport in the form of 2 dried anchovies and one dried shrimp product. The test results on the three products showed that the protein content was 43.22-44.03% and fat 2.92-3.14%, which indicated the quality of the processed product was quite good. Furthermore, the dried shrimp product contains protein, fat, 37.0% and 0.39%, respectively. This fishery product is quite potential for preparing nutritious food ingredients, but product packaging is still minimal and allows for a faster quality deterioration process. In addition, government support through related agencies in the form of assistance in improving the quality of processed products in Mamuju must be increased. The fishery resources in West Sulawesi is generally very potential to be developed as a source of income for regional development in the future.