Physical, chemical, and sensory characteristics of catfish karak crackers as nutrition value added

Abstract

Traditional Karak crackers made from rice with an addition of salt and "bleng". Bleng (borax) is a prohibited food additive. The purpose of this research was to know the effect of the addition of catfish to the sensory, chemical, physical characteristics, and yield. This research used Completely Randomized Design with one factor that is the amount of catfish addition. There were two experiments, the addition of raw catfish and steamed catfish. The research results would be analyzed statistically by using oneway ANOVA. If the result showed the difference then proceed using Duncan's Multiple Range Test (DMRT) with significance level α = 0,05. The results showed that the addition of catfish affects the characteristics of sensory, chemical, physical and yield of Karak. The higher the concentration of raw catfish in the making of the Karak, then the lower the panelist's preference toward the color, texture, and overall parameters. The higher the concentration of steamed catfish in the making of the Karak, then the lower the panelist's preference toward the color and overall parameters. The best formula based on weighting test that is the Karak with the addition of steamed catfish amounted to 10% w/w.