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

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 l...

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Main Author: Nurul Shafikah Che Pa
Format: Undergraduate Final Project Report
Published: 2016
Online Access:http://discol.umk.edu.my/id/eprint/6402/
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spelling my.umk.eprints.64022022-05-23T08:47:00Z http://discol.umk.edu.my/id/eprint/6402/ The effect of sago and cassava starch ration on linear expansion, oil absorption and hardness of tilapia infused fish crackers Nurul Shafikah Che Pa 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. 2016 Undergraduate Final Project Report NonPeerReviewed Nurul Shafikah Che Pa (2016) The effect of sago and cassava starch ration on linear expansion, oil absorption and hardness of tilapia infused fish crackers. Undergraduate Final Project Report thesis, Faculty of Agro - Based Industry. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
description 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.
format Undergraduate Final Project Report
author Nurul Shafikah Che Pa
spellingShingle Nurul Shafikah Che Pa
The effect of sago and cassava starch ration on linear expansion, oil absorption and hardness of tilapia infused fish crackers
author_facet Nurul Shafikah Che Pa
author_sort Nurul Shafikah Che Pa
title The effect of sago and cassava starch ration on linear expansion, oil absorption and hardness of tilapia infused fish crackers
title_short The effect of sago and cassava starch ration on linear expansion, oil absorption and hardness of tilapia infused fish crackers
title_full The effect of sago and cassava starch ration on linear expansion, oil absorption and hardness of tilapia infused fish crackers
title_fullStr The effect of sago and cassava starch ration on linear expansion, oil absorption and hardness of tilapia infused fish crackers
title_full_unstemmed The effect of sago and cassava starch ration on linear expansion, oil absorption and hardness of tilapia infused fish crackers
title_sort effect of sago and cassava starch ration on linear expansion, oil absorption and hardness of tilapia infused fish crackers
publishDate 2016
url http://discol.umk.edu.my/id/eprint/6402/
_version_ 1763303691585060864
score 13.211869