CLAMdy: MAKING NUTRITIONAL CANDY FROM ANCHOVY (Encrasicholina

Oligobranchus)

Chapter II
REVIEW OF RELATED LITERATURE

Fish can be a significant source of nutrients that are crucial for growth and development.

Children who intentionally refusing to eat fish may face a variety of potential problems due to

missing out on the essential nutrients that fish provide.

Alam et al. (2018) conducted a study with the aim of preparing and comparing ginger

candy made from fresh native ginger and China ginger. The researchers immersed the ginger in

a sugar solution of different concentrations (50%, 60%, and 70%) and analyzed for various

candy characteristics. The moisture, ash, protein, fat, crude fiber, organoleptic quality, and

microbial status of the prepared candy were examined and analyzed. The study revealed that

as the concentration of the sugar solution increased, the moisture, ash protein, fat, and crude

fiber content decreased. The researcher concluded that the ginger candy prepared with 50%

sugar solution exhibited the most desirable characteristics, including the highest nutrient content

and the lowest microbial load than the prepared candy with 60% and 70% sugar solution.

Another study by Neethu et al. (2020) evaluated the development of a new variety of

candy made from calcium-rich fish bones, specifically mackerel fish bones. The researchers

prepared the candy using a combination of ingredients such as palm sugar, corn syrup, fish

bone powder, orange flavor extract and vanilla essence, to enhance the nutritional value and

provide more health benefits to consumers while maintaining its appealing taste. The
researchers tested the moisture of fresh mackerel fish bones using hot air oven drying method.

Sensory analysis was tested by five panelists through organoleptic testing to evaluate the

candy’s appearance, color, taste, texture, and overall acceptability. The researcher also tested

the nutritional analysis to determine the candy’s nutritional content, specifically focusing on the

calcium content derived from mackerel fish bone powder. The researchers concluded that the

calcium-fortified candy shows a higher nutritional value of calcium compared to regular candies.

Furthermore, the study also highlights that the combination of ingredients contributes to the

candy’s desirable taste, flavor, and aroma.

In the study of Anggresani et al. (2022) aimed to develop jelly candy using

hydroxyapatite obtained from mackerel fish bone. The researchers extracted hydroxyapatite

from the bones using a precipitation method and incorporated it into three different jelly candy

formulas at concentrations of 18%, 19%, and 20%. Various tests were performed on the jelly

candy, including organoleptic evaluation, gel strength assessment, weight uniformity analysis,

and tests related to homogeneity and storage. Following the SNI 3547.2-2008 standards, the

researchers confirmed that all jelly candy formulas were safe for consumption. The researcher

also concluded that hydroxyapatite derived from mackerel fish bone was suitable for producing

jelly candy, with the optimal concentration found in formula 1. The research suggests a potential

approach to enhance children's calcium intake through a tasty and enjoyable medium.