Development of lokan (Polymesoda expansa) cracker

Abstract

This research was conducted to develop the lokan (Polymesoda expansa) cracker using different formulation of lokan meat. There were five formulations produced that are 20%, 25%, 30%, 35% and 40% and the manipulated variable was the starch (tapioca and sago flour). The fish cracker was used as control. The objectives of this study are to develop cracker from lokan as well as to determine the physicochemical properties and also to evaluate the sensory acceptance of lokan crackers. Chemical analysis shows that formulation E ( 40% of lokan meat) provides high amount of moisture, ash, protein, fat, oil uptake but lowest in carbohydrate content. There were significant different (p<0.05) for all chemical analysis parameters. The physical analysis was tested on colour and texture profile for both unfried and fried crackers. The texture profile of cracker was tested on hardness and fracturability. For both hardness and fracturability test, there were no significant different for unfried crackers but fried crackers shows significant different (p<0.05). The sensory evaluations for fried crackers were tested on the attributes of colour, odour, oiliness, crispiness, flavour and overall acceptance. The results suggest that the substitution of lokan meat shows significant different (p<0.05) for most of attributes. Based on the overall acceptance, the acceptance level of formulation D (35%) and formulation E (40%) shows equally the same with the control.