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Physicochemical and Sensory Acceptance of ‘Satar’ incorporated with shrimp
Nur Auni ‘Azyyati Binti Azhair
Supervisor: Dr. Fisal bin Ahmad
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
‘Satar’ is among the famous cuisine in Terengganu. This study will be conducted to
develop ‘satar’ incorporated with shrimp to get the best formulation and produce variety
of ‘satar’ because there is no previous study. Six formulations of ‘satar’ that incorporated
with shrimp of 0%, 10%, 20%, 30%, 40% and 50% will be performed. Besides that, this
study is to identify its physicochemical properties and also its sensory acceptance. The
physicochemical analysis in term of moisture content, crude fat, crude protein, fat
content, total carbohydrate content, texture, colour and as well as the sensory
acceptance of ‘satar’ will be carried out. There will be 30 panels involved in the sensory
acceptance test which will be performed by using 7-hedonic scale. The expected result is
from the six formulations that will be performed, there will be one formulation that has
the most suitable for developing of ‘satar’ incorporated with shrimp.
1269 | UMT UNDERGRADUATE RESEARCH DAY