The effect of tilapia (oreochramis niloticus) and sago starch ration on linear expansion, oil absorption, and hardness of tilapia fish cracker

The production of the fish cracker from the variety of the fish was increases from the one generation to the generation. Various types of fish cracker that was produce by the different type of flavor, fish and flour. The objective of this study was to examine the effect of different ratio of Tilapia fish (Oreochromis Nilozicus) to sago starch on the linear expansion, oil absorption, and hardness of tilapia fish cracker. Five different ratio of the tilapia fish to sago flour were used in the preparation of tilapia fish cracker. The data was collected and analyzed using the Statistical Package Social Science (SPSS) version 16.00 with One Way ANOVA Test. The mean of the each treatment Was showed significant different at (p<0.05) and were subjected to Duncan’s Multiple Range Test. From the results showed that the linear expansion and oil absorption increased With a decrease in the ratio of the tilapia fish. In other hand, hardness was decreased with a decrease in the ratio of the tilapia fish.