Physicochemical Characteristics, Calcium Content, and Storage Stability of Anchovy (Stolephorus commersonnii) Extract Gummy Candies

Abstract

Calcium is an essential micronutrient for bone growth and development during childhood. Anchovy (Stolephorus commersonnii) is a local marine resource containing calcium and protein and may be incorporated into food products. This study aimed to evaluate the physicochemical characteristics, calcium content and proximate composition, microbiological quality, heavy metal contamination, and storage stability of anchovy extract gummy candies. Anchovy powder was prepared by drying and milling, followed by aqueous maceration extraction. Gummy candies were formulated using gelatin and taro starch as gelling agents. Five formulations were prepared, and the formulation with the most favorable physical characteristics was selected for further evaluation. The selected formulation contained 25% gelatin and 7.5% taro starch and exhibited a chewy texture, acceptable aroma, and pH of 4.7. The product remained physically stable during 14 days of refrigerated storage at 8–15°C, whereas softening, liquefaction, and fungal growth were observed at room and elevated temperatures. Proximate analysis showed moisture content of 54.42–54.68%, protein content of 31.68–31.96%, carbohydrate content of 13.01%, ash content of 0.61–0.63%, and calcium content of 28.15–28.44 mg/100 g. Lead and mercury were not detected, while total plate count and yeast and mold counts were within the applicable limits under the tested conditions. These findings demonstrate the feasibility of incorporating anchovy extract into a gummy candy matrix with measurable calcium and protein content; however, further optimization is required to increase calcium content and improve stability at room temperature.