The effect of sago and cassava starch ration on linear expansion, oil absorption and hardness of tilapia infused fish crackers

• Main Author: Nurul Shafikah Che Pa
• Format: Undergraduate Final Project Report
• Published: 2016
• Online Access: http://discol.umk.edu.my/id/eprint/6402/

Fish cracker or “keropok” is a popular not only in Malaysia but in ASEAN community. They have high potential economic impact and high demand from customers. This experiment used Tilapia fish (Oreochromis Nil0ticus).This study research are conducted for several reasons. First of all, there currently lacking in commercial value and need some form of innovation in order to attract foreign tourists as well as to sustain its market in the future. Also, there still has lacking information about development of tilapia fish in fish crackers industry. The objective of this study was to examine the effect of sago and cassava starch ration on linear expansion, oil absorption and hardness of tilapia infused fish crackers. Besides that, determine whether this research can improve our fish crackers industry. Next, to identify which one are suitable ratio of sago and cassava starch for the product of fish crackers. The results showed that linear expansion and oil absorption increased with the ratio of cassava starch increased but when the ratio of sago starch increased the linear expansion and oil absorption decreased. On the other hand, when the ratio of cassava starch increased the hardness value are decreased and crispiness score is higher but when the ratio of sago starch increased the hardness value also increased and the crispiness score is low. The increasing linear expansion Will increase the crispiness score of fish crackers which means that the product becomes lower hardness value. Ratio in sample A(O:5) to C(2:3) are not suitable but sample D(3:2) to F(5:0) are suitable for making fish cracker.