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The Effect of Addition Tapioca Flour and Egg White Powder on
Physicochemical and Sensory Characteristic of Fish Cracker Made From
Frozen Spratelloides Sp.
Wajihah Abawiyah Binti Mohd Ishak
Supervisor Name: Dr. Fisal Bin Haji Ahmad
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Fish cracker “keropok ikan” is one of popular snack in Malaysia. In this study, two types
of ingredients are selected to enhance the quality of fish cracker which is tapioca flour
and egg white powder. These two ingredients is classified as among major factor that
influencing the physical characteristic of fish cracker especially in gel forming and linear
expansion. Together with other ingredients, these crackers will be prepare using standard
formulation given by entrepreneur of fish cracker in Kemaman as a control along with
five other formulations with different ratio of tapioca starch and egg white powder (80:20,
85:15, 90:10, 95:5, 100:0). These crackers will be tested in laboratory for their
physicochemical and sensory characteristics. Sensory analysis for overall acceptability will
be carry out among untrained panelist in the school. The cracker that will be made is
expected to give a good quality in term of physicochemical and sensory characteristic.
1316 | UMT UNDERGRADUATE RESEARCH DAY