Pengaruh substitusi ikan bulan-bulan (Megalops crypinoides) dan lama pengukusan adonan terhadap kualitas kerupuk ikan

Abstract

Kerupuk (cracker) is a snack product made from tapioca starch mixed with other allowed ingredients. It is rich in carbohydrate, but low in protein content. In this study, we used oxeye herring fish to increase protein content of cracker. The fish has protein content of about 20%. However, it is rarely consumed since very bony. The purpose of this study was to determine substitution effect of oxeye herring fish in tapioca flour, and steaming time on physico-chemical and sensory properties of fish cracker. The results showed that the fish substitution affected significantly on physico-chemical of fish cracker, i.e. moisture and protein content of un-fried cracker, as well as the protein content of fried cracker and expansion power. However, it affected insignificantly on sensory properties of the puffed cracker.