Abstract:
The objective of this study was to develop instant 'Keropok Lekor' powder and to
examine the effect of different ratios of tapioca flour to sago flour on physical, chemical
and sensory characteristic of fried 'Keropok Lekor' made using the developed instant
'Keropok Lekor' powder. Five different ratios of tapioca to sago starch were used in the
formulation of instant 'Keropok Lekor' powder which are 80:20, 60:40, 50:50 (Control),
40:60 and 20:80 respectively. In order to study the physical properties of instant
'Keropok Lekor' powder, color analysis, water activity test and cold water solubility test
were carried out. Next to study the physical properties of fried 'Keropok Lekor' made
from the developed instant 'Keropok Lekor' powder, percentage of expansion, texture
profile analysis and color analysis were carried out. Other than that, chemical properties
like protein content, fat content, ash content, moisture content and carbohydrate content
were also carried out. Lastly sensory testing (acceptance test) was carried to investigate
the sensory acceptance of fried 'Keropok Lekor'. Color analysis done on instant
'Keropok Lekor' powder revealed that the L*, a* and b* value were 81.49-85.98, (-0.26)
(- 0.55), and 16.87- 19.24 respectively. Water activity and cold water solubility were
found to be 0.22-0.23 and 6.22-13.99 respectively. As for the physical analysis of fried
'Keropok Lekor', the L*, a* and b* value were 37.52-46.68, 6.05-8.45 and 20.98-31.59
respectively. Percentage of expansion was in the range of 4.73% to 16.03%. For texture
profile analysis, only hardness show most significant value in the range of 2500g-11000g.
The results of chemical analysis showed that ash, protein and fat were significantly
different among samples. They are 1.41% to 3.25% for ash content, 7.88% to 10.44% for
protein and 9.37% to 12.87% for fat content. As for sensory evaluation, formulation B
( 60% tapioca flour: 400/o sago flour ratio) have the highest score among all formulation
although only moderate acceptance was obtained from the panel.
