<![CDATA[Dried salted anchovies are one of the fishery products widely marketed and consumed by the community; however, their quality may vary due to differences in salting, drying, handling, and storage practices. This study aimed to analyze the quality of dried salted anchovies marketed at Baruga Market, Kendari City, based on organoleptic characteristics, moisture content, and salt (NaCl) content. The study employed a quantitative descriptive approach, with dried salted anchovy samples collected from vendors at Baruga Market. Organoleptic evaluation included texture, color, aroma, and physical appearance, while laboratory analyses included moisture determination using the gravimetric method and salt determination using argentometric titration. The results showed variations in organoleptic characteristics among samples, particularly in the degree of dryness, texture, color, and aroma. Moisture content ranged from 39.22% to 57.46%, with a mean of 49.52%, whereas salt content ranged from 4.38% to 12.38%, with a mean of 7.88%. Samples with lower moisture content descriptively exhibited firmer and drier textures than samples with higher moisture content. Analysis of the relationship between moisture and salt content showed a very weak and statistically nonsignificant correlation (r = 0.130; p = 0.807). Overall, the quality of dried salted anchovies marketed at Baruga Market, Kendari City, varied in terms of physical and chemical characteristics among the samples. These findings highlight the need for greater consistency in salting, drying, handling, and storage practices to maintain product quality.]]>
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