The effect of kind of flour and fish processing to the quality of sala lauk flour

Abstract

Sala lauk is a specific food of Pariaman City of West Sumatera which is made from rice flour, fish, chilli and other spices, then mixed together, cooked with low heat until smooth. The dough was formed into small balls and then fried. It is now available sala lauk flour mixed with spices, but chilli and fish are not included in the mixture and the flour still has short shelf life. The research was conducted to enrich the nutrients in the sala lauk by adding fish as a protein source. Completely randomized design (CRD) in factorial was used to see the effect of the use of flour, rice flour 100{%}, rice flour 95{%} and glutinous rice flour 5{%}, rice flour 95{%} and tapioca flour 5{%} and the variation of fish treatment that was directly dried, cooked in a pressure cooker and steamed. The result showed that sala lauk flour using rice flour 95{%} and glutinous rice flour 5{%} with directly dried fish gave preferred result in terms of organoleptic (taste, colour, flavour, and texture), with water content was 8.97{%}, acid degree was 0.35{%}, and protein content was 71.31{%}. Mold/yeast, salmonella and other bacteria were not found and the product had shelf life for 3 months.