Evaluation and Reformulation of Ingredients the Indigenous Tumpi Product

Abstract

The aim of the study was to evaluate and formulate the ingredients of tuna tumpi products, indigenous traditional foods from South and West Sulawesi of Indonesia. This study has analyzed the effect of fish cooking methods and coconut maturity level on the sensory quality of the products produced. The effect of the treatment of grated coconut and the duration of the frying pan on the level of maturity of the tumpi product have also been studied. Reformulation of constituent materials and nutritional value of tuna tumpi products have been carried out. The results showed that the tumpi product made from grilled fish mixed with half-old coconut was the best product and the most preferred by consumers. Cooked tumpi or cooked perfectly product from grated Coconut not squeezed with a frying duration of 60-100 s are the products most preferred by consumers. The best composition of the ingredients for the best tuna tumpi products are 65% fish, 15% grated coconut, 5% tapioca, and 15 seasoning. With serving size 100 g, this product contribute 50%, 18% and 5% Indonesian Recommended Daily Allowance for protein, fats, and carbohydrate, resfectivly, and release 277 cal.