Development of keropok lekor from eel (Monopterus albus)

Abstract

Keropok lekor is a popular and most favorite snack eaten as fried snack. Monopterus a/bus also known as asian swamp eel, rice eel, eel or paddy field eel. This species typically lives in freshwater area, but it also can be found in sea area is generally known as delicacies food and have high nutritional value. This study was carried out to produce keropok lekor from eel (Monopterus a/bus) by the combination between of eel fillet, sago flour and starch flour as main ingredient. The interrelations of the proximate analysis, physical analysis and sensory evaluation have been studied. There were five formulations with level of percentage of Monopterus a/bus fillet ( 50.4 %, 58.8 %, 67.2 % ,75.6 %eel with 24.4% , and 84 % ) and five level of percentages of mixed flour (49.6%, 41.2 %, 32.8%, 24.4% and 16 %) used this study. The result for proximate analysis showed that moisture content, ash content, crude fat content, and protein content increased with the increased proportion of eel fillet. On the other hand, the physical analysis was colour and texture analysis. The result for colour analysis showed no significant different (p>0.05) between each sample. The result of texture analysis showed no significant difference (p>0.05) between the attribute firmness and toughness in the sample A.B and E. However, there were significantly difference (p<0.05) between sample C and D. The sensory evaluation shows that the most acceptances sample compared to others was sample D. There were high acceptance level for each attribute being test and the product has high potential for commercialization.