Effect Ratio of Milkfish Payus with Tapioca Flour and Proportion of Water to Organoleptic, Physical and Chemical Characteristics of Fish Crackers

摘要

SMEs producing fish crackers in Socah, Bangkalan do not have a composition standard for Milkfish Payus and the water proportion. Thus product quality cannot be maintained. Oftentimes, the fish crackers have darker color and harder texture. This research aims to determine the effect of ratio of Milkfish Payus with tapioca flour composition and the proportion of water to organoleptic, physical, and chemical characteristics of the fish crackers. The research design used in this research was a 2x2 factorial design. The data collection technique used in this research was laboratory observation and testing. Observations were done with a questionnaire using a Likert scale, including organoleptic tests (color, aroma, taste) and physical tests (crispness, blooming). The respondents of the research were 30 respondents. The data analysis technique used was the Chi-Square test with SPSS using a significance level below 5% (lower than 0.05). Result of the experiment indicated that ratio of Milkfish Payus fish, tapioca flour, and water have a significant effect on organoleptic properties on the aroma and the physical properties of the crispness and blooming, but have no significant effect on the color and taste of Milkfish Payus fish crackers.