The Development on Formulation of Fish Cracker Supplemented with Sacha Peanut Leaf
Keywords:
Sacha Inchi fish cracker, Chemical properties, Sensory evaluationAbstract
Presently, fish crackers which are sold in the market have the low level of antioxidant and fiber
because the main ingredients of the fish crackers are powder and protein. Therefore, the objective of this
study was to develop a mackerel fish crackers product supplemented with Sacha peanut leaf effected with
chemical properties and sensory quality. The study also aimed to analyse the mackerel fish crackers nutrition
compared with original fish ones. The results of this study found that the development of a mackerel fish crackers
product supplemented with Sacha peanut leaf, which was based on the 6th formula showed the highest
score of the sensory quality, 8.47. The moisture value was 7.23% which dry weigh and aw were 0.60 which
conformed to the standard value. Additionally, with regards to the developed fish crackers, the study revealed that the developed fish crackers contain 912.35 mg/kg of Calcium and (EC50) 857.80 ug/mg of the antioxidant. Therefore, based on these findings, it can be noted that the mackerel fish crackers product may upgrade the quality of local fish crackers product by means of adding nutritional values to the product and may respond to the needs of customers who love stay healthy. Most importantly, this product can one of the Halal product.
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