Development of Sawai fish (Pangasianodon hypophthalmus) Cracker with Laab flavor

Abstract

This study aimed to achieve two primary objectives: 1) Determine the optimal ratio of Sawai fish meat for the development of fish crackers, and 2) Develop flavors and assess consumer preferences for Sawai fish crackers with Laab flavor. The research findings indicated that the most suitable ratio for the basic formula in producing fish crackers consists of 30% Sawai fish meat and 70% tapioca starch, garnering an acceptance score of 6.76, falling within the range of slight to moderate preference. Subsequently, the flavor profile was enhanced to create Pangasius fish crackers with a Laab flavor. Regarding the physicochemical properties, Sawai fish crackers with the control formula exhibited higher swelling values compared to those with the herb Laab flavor formula and the Laab seasoning formula. However, consumer acceptance was assessed through a study involving 200 participants, revealing that 70% of the consumers expressed an interest in purchasing Sawai fish crackers with the herb Laab flavor formula. The product received an overall acceptance score with an average rating of 7.26, indicating a moderate level of overall liking