Abstract:
This study was conducted to develop laksam's gravy in powder form. This food items was
subjected to chemical, physical as well as comparative sensory evaluation characteristics.
Five formulations were produced and the differences were based on the amount of
coconut milk and selayang fish being added into each formulation. Formulation 1 (70%
coconut milk, 30% selayang fish), formulation 2 (75% coconut milk, 25% selayang fish),
formulation 3 (80% coconut milk, 20% selayang fish), formulation 4 (85% coconut milk,
15% selayang fish), and formulation 5 (90% coconut milk, 10% selayang fish). Fat,
protein, carbohydrate, ash, moisture and fiber content were determined in chemical
analysis. There was significant different (p<0.05) among all formulations of laksam's
gravy powder in term of chemical composition. However, fat was the highest composition
in this product and followed by protein. Physical analysis that were tested are color
profile (L*, a*, b*) and viscosity (mPas- 1 ). Physical analysis was done for both the
powder and after rehydration (liquid) form. There were significant different (p<0.05) in
term of color and viscosity among all formulations. The sensory evaluation was done to
five formulations and a control. Attributes of evaluation were appearance, color, odor,
taste and overall acceptance. However, results revealed that laksam's gravy powder was
the most accepted based on attribute of overall acceptance. Total 40 panels had greater
preference on laksam's gravy powder made from formulation 3 than other formulations
(mean score was 4.63).