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Survey on the salt usage among fish cracker (keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia

Fish crackers (keropok lekor) are known for their tastiness. Although rich in protein and iodine, it contains a high amount of salt or sodium. Therefore, this study aimed to determine the manufacturers’ practice in the preparation of keropok lekor, perception and challenges concerning salt usage, an...

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Main Authors: Qurratul Aeina Faizi Faizul,, Suzana Shahar,, Zaliha Harun,, Mohd Noor Hidayat Adenan,, Hasnah Haron,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2024
Online Access:http://journalarticle.ukm.my/24735/1/MAT%207.pdf
http://journalarticle.ukm.my/24735/
https://jms.mabjournal.com/index.php/mab/issue/view/60
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spelling my-ukm.journal.247352025-01-17T04:10:42Z http://journalarticle.ukm.my/24735/ Survey on the salt usage among fish cracker (keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia Qurratul Aeina Faizi Faizul, Suzana Shahar, Zaliha Harun, Mohd Noor Hidayat Adenan, Hasnah Haron, Fish crackers (keropok lekor) are known for their tastiness. Although rich in protein and iodine, it contains a high amount of salt or sodium. Therefore, this study aimed to determine the manufacturers’ practice in the preparation of keropok lekor, perception and challenges concerning salt usage, and motivation to reduce salt content. This study also aimed to estimate the sodium content in keropok lekor. Seven manufacturers of keropok lekor in Terengganu were interviewed either face-to-face or online to obtain relevant information. All interviews were recorded, transcribed, and analyzed based on a thematic analysis framework. The recipes of keropok lekor were analyzed using the Nutritionist Pro software to determine the nutritional and sodium content, calculated based on the Malaysian and ASEAN Food Composition Tables. Based on the interviews, most manufacturers (90%) supported the effort to reduce salt in keropok lekor. However, the effort was met with several challenges, such as customer acceptance and negative perception of the taste, decreased sales, and increased material costs. The enabling factors include maintaining the original flavor of keropok lekor, customer requests, marketing opportunities, and the availability of salt substitutes. Support for marketing and financial technology know-how is also necessary. An estimate of 606.43 mg/100g of sodium content in keropok lekor was obtained in this study, which was mainly derived from the usage of sodium chloride and monosodium glutamate (MSG) during the preparation. This study revealed the high salt content in keropok lekor due to the addition of salt and seasonings. There is a potential to reduce salt content in keropok lekor with appropriate support provided to the manufacturers. Nevertheless, further research is needed to produce keropok lekor with reduced salt content, improved sensory, and enhanced microbial and physicochemical characteristics, which can improve customer perception. Penerbit Universiti Kebangsaan Malaysia 2024 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/24735/1/MAT%207.pdf Qurratul Aeina Faizi Faizul, and Suzana Shahar, and Zaliha Harun, and Mohd Noor Hidayat Adenan, and Hasnah Haron, (2024) Survey on the salt usage among fish cracker (keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia. Malaysian Applied Biology, 53 (3). pp. 71-82. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/issue/view/60
institution Universiti Kebangsaan Malaysia
building Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description Fish crackers (keropok lekor) are known for their tastiness. Although rich in protein and iodine, it contains a high amount of salt or sodium. Therefore, this study aimed to determine the manufacturers’ practice in the preparation of keropok lekor, perception and challenges concerning salt usage, and motivation to reduce salt content. This study also aimed to estimate the sodium content in keropok lekor. Seven manufacturers of keropok lekor in Terengganu were interviewed either face-to-face or online to obtain relevant information. All interviews were recorded, transcribed, and analyzed based on a thematic analysis framework. The recipes of keropok lekor were analyzed using the Nutritionist Pro software to determine the nutritional and sodium content, calculated based on the Malaysian and ASEAN Food Composition Tables. Based on the interviews, most manufacturers (90%) supported the effort to reduce salt in keropok lekor. However, the effort was met with several challenges, such as customer acceptance and negative perception of the taste, decreased sales, and increased material costs. The enabling factors include maintaining the original flavor of keropok lekor, customer requests, marketing opportunities, and the availability of salt substitutes. Support for marketing and financial technology know-how is also necessary. An estimate of 606.43 mg/100g of sodium content in keropok lekor was obtained in this study, which was mainly derived from the usage of sodium chloride and monosodium glutamate (MSG) during the preparation. This study revealed the high salt content in keropok lekor due to the addition of salt and seasonings. There is a potential to reduce salt content in keropok lekor with appropriate support provided to the manufacturers. Nevertheless, further research is needed to produce keropok lekor with reduced salt content, improved sensory, and enhanced microbial and physicochemical characteristics, which can improve customer perception.
format Article
author Qurratul Aeina Faizi Faizul,
Suzana Shahar,
Zaliha Harun,
Mohd Noor Hidayat Adenan,
Hasnah Haron,
spellingShingle Qurratul Aeina Faizi Faizul,
Suzana Shahar,
Zaliha Harun,
Mohd Noor Hidayat Adenan,
Hasnah Haron,
Survey on the salt usage among fish cracker (keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia
author_facet Qurratul Aeina Faizi Faizul,
Suzana Shahar,
Zaliha Harun,
Mohd Noor Hidayat Adenan,
Hasnah Haron,
author_sort Qurratul Aeina Faizi Faizul,
title Survey on the salt usage among fish cracker (keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia
title_short Survey on the salt usage among fish cracker (keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia
title_full Survey on the salt usage among fish cracker (keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia
title_fullStr Survey on the salt usage among fish cracker (keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia
title_full_unstemmed Survey on the salt usage among fish cracker (keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia
title_sort survey on the salt usage among fish cracker (keropok lekor) manufacturers in several districts of kuala terengganu, malaysia
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2024
url http://journalarticle.ukm.my/24735/1/MAT%207.pdf
http://journalarticle.ukm.my/24735/
https://jms.mabjournal.com/index.php/mab/issue/view/60
_version_ 1823091742837047296
score 13.23648

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