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Development of Keropok Lekor Incorporated with Dorado Fish (Coryphaena
hippurus)
Nor Anis Yasmin Binti Ismail
Supervisor: Dr. Amir Izzwan Bin Zamri
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
This study shows the potential of Dorado fish (Coryphaena hippurus) in the production
of keropok lekor. In this study, Dorado fish will be used to produce or incorporated into
the formulation of keropok lekor. It will give variety types of raw ingredients used in
making keropok lekor and the stress on fish population that always being used in keropok
lekor production such as Ikan Tamban also can be released. Both chemical and physical
analysis will be carried out to obtain the result and effect from the combination of fish
and the other ingredients. There are 6 formulations of keropok lekor that will be produced
and will be analysed for this study. The ratio is Dorado fish to otoshimi which are 0% :
100%, 20% : 80%, 40% : 60%, 60% : 40%, 80% : 20%, and 100% : 0%. For the
chemical analysis, it will include moisture content, ash content, protein content, fat
content and carbohydrate content will be analysed. For the physical analysis, it will include
the colour analysis, texture analysis and linear expansion will be determined. Lastly,
sensory evaluation also will be conducted to determine the perception of panelists toward
the keropok lekor. The expected result from this finding will indicate one formulation that
suit the acceptance levels of keropok lekor among consumers.
1264 | UMT UNDERGRADUATE RESEARCH DAY