Abstract:
This study was conducted to development of Haruan (Channa Striatus) cracker. Objectives of the study are to study the development of Haruan cracker and also to study the chemical and physical characteristic as well as the sensory attributes of the Haruan cracker using differences formulation. This study also being conducted to compare between the commercial cracker with the Haruan cracker. There were four formulation was carry out for this study which the different among the formulations are different amount of flour and fish content. The Haruan cracker were check for proximate analysis for moisture content, crude fat, crude protein and carbohydrate using ventricell oven for moisture analysis, Soxhlet extractor for the fat and Foss Tecator ,Kjeltex System (Sweden) for protein analysis. For physical analysis attributes such as color, fracturability and hardness has been tested. Overall, for protein, fat and carbohydrate content, sample A with 55% of fish and 45% of flour scored the highest percentage of fat, protein and carbohydrate content compared to the others.
