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

The productions of fish cracker from freshwater fish Tilapia (Oreochromis Niloticus) are produced to increase the production of tilapia product. Tilapia fish crackers are the one of innovative product from tilapia that has its own commercial value in linear expansion, oil absorption and hardness of the crackers. The objective of this studied was to examined the effect of Tilapia and tapioca starch ration on linear expansion, oil absorption, and hardness of tilapia crackers. Five different ratios of tilapia to tapioca flour were used in the formulation of tilapia crackers. Besides that, five different ratios of otohimi to tapioca flour were used as the controlled of the experiment. The data was collected and analyzed using the Statistical Package Social Science (SPSS) version 16.00 with One Way Analysis of Varience
(ANOVA) subjected to Turkey’s Multiple Range Test (alpha 0.05). The result showed that the linear expansion and oil absorption increases with the decreases of the tilapia fish ratio. On the other hand, hardness value decreases with the decreases of tilapia fish ratio.