The effect of the tilapia and otoshimi ration on the linear expansion, oil absorption and hardness of sago fish cracker

The objective of this study was to determine the suitable ration of the Tilapia and Otoshimi of sago fish crackers. Tilapia is chosen because product from tilapia continue to increase in availability and variety due to high demand from global market. Apart from that, Tilapia haves high potential industry such as sell as fresh frozen food (fish ball), tilapia product (fresh and frozen fillets, whole and gutted fish). Tilapia fish crackers are another product from tilapia that can be selling at international market. Nine different ratios of fish (Tilapia and Otoshimi) to sago flour were used in the formulation of the fish crackers. The result showed the ratio were significantly different (p<0.05) in their linear expansion, oil absorption and hardness of sago fish crackers for ratio (A), (B) and (C). The linear expansion range from O to 2.12% and 2.29 to 2.83%, respectively. Whereas oil absorption range between 2.68 — 6.53%. Hardness range from 5431 to 5961.3 N/cm² and 6124.2 to 7221.8 N/cm². From the result, tilapia fish with sago flour shown good linear expansion compared with otoshimi and sago flour. Approximately 500g of otoshimi with l000g sago flour has no degree of linear expansion, whereas 500g of tilapia with 1000g of sago flour has a good linear expansion. The result showed that linear expansion, oil absorption decreased with increasing ratio of the tilapia fish. Approximately 500g of tilapia with 500g sago flour have high degree of linear expansion than 100g of tilapia and 500g of sago flour that has low degree of linear expansion.