Abstract:
'Keropok lekor' is a traditional food snack produced in Malaysia and is a very popular
especially in Terengganu. The main purpose of this study was to analyze the percentage
of sodium (Na) release from 'keropok lekor' made of different portions of sago and
tapioca flour and treated with different heat treatments. Besides that, the determination
of properties such as chemical, physical, structural and saltiness perception level of the
'keropok lekor' were also carried out. There were five formulations of 'keropok lekor'
with different ratio of sago and tapioca flour, treated with three different heat
treatments, which were boiled, steamed, and fried. The control formulation used was
50% of tapioca flour mixed with 50% of sago flour. The 'keropok lekor' mixed
contained five different portions of sago and tapioca flour which were I 0:90, 30:70,
50;50 (control), 70;30 and 90: I 0, respectively. It was found that the heat treatment and
flour portion ratio significantly affected the chemical, physical, and structural of
'keropok lekor' (p<0.05). However, no interaction between these factors shown for
protein, fat, hardness, and color properties. Fried cooking method provided high fat
content for all samples with sample A (50% sago:50% tapioca) showed the highest
value (4.7%). Six samples (including control) with low fat and high protein content
were selected for sensory evaluation. Sensory evaluation and instrumental analysis
using Atomic Absorption Spectrophotometer (AAS) indicated that the 'keropok lekor'
with steaming and frying methods and formulation with higher in tapioca or sago flour
portion gained high saltiness perception level. In summary, these formulations with
steamed and fried cooking method were suitable in the production of 'keropok lekor'
using less salt in the ingredient.
