merged

Development of Fish Burger Incorporated with Aya Kurik (Euthynnus Affinis)
Haziqah Binti Johari
Supervisor: Dr Amir Izzuwan Bin Zamri
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Fish provides nutrients and micronutrients that are essential to physical development and
acts as important part of a healthy diet. Mostly, meat products are mainly blame for their
main substitute for high saturated fat content. In Malaysia, most of the tuna caught are
consumed fresh where fish consumption is relatively high and more than 90% of the tuna
landing in Malaysia comprises of the species Aya Kurik (Euthynnus affinis). Therefore,
study of development of fish burger incorporated with Aya kurik (Euthynnus affinis) will
be conducted. There are five different of formulation of fish burger incorporated with Aya
kurik such as 0%, 20%, 40%, 60% and 80%. All of the formulation will be analysed for
chemical analysis, physical analysis and sensory evaluation to produce a good quality and
nutritious of fish burger. Based on this study, at least one of the formulation will be
accepted.
1310 | UMT UNDERGRADUATE RESEARCH DAY