Development of instant 'keropok lekor' powder from different ratio of rapioca and sago flour

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.