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Development of Fish Crackers Incorporated with Lizard Fish (Saurida tumbil)
Aishah Manarina Binti Ahmad Mazli
Supervisor: Dr. Amir Izzwan Bin Zamri
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
The Lizard fish (Saurida tumbil) is commonly available but considered as underutilized
fish species. This research is to determine the ability of lizard fish in fish cracker
production as replacement to common fishes such as Ikan Tamban, Ikan Parang and
Ikan Selayang. Fish crackers are made of fish flesh together with sago flour, water and
seasonings. The S. tumbil will be incorporated in fish cracker formulations. The ratio of
S. tumbil to otoshimi 10:90, 20:80, 30:70, 40:60 and 50:50 will be used in the
formulations. Physicochemical properties of the fish cracker will be determined by
chemical analysis (proximate analysis) and physical analysis (texture analysis, colour
analysis, linear expansion and oil absorption). Sensory evaluation will be carried out to
determine the acceptability of the fish cracker. The expected result will be at least one of
the formulation will be accepted.
1232 | UMT UNDERGRADUATE RESEARCH DAY