The effect of different ratios of tilapia fish and Otoshimi to tapioca flour on the linear expansion, oil absorption and hardness of fish crackers

The objective of this study was to examine the effect of different ratios of tilapia fish and otoshimi to tapioca flour on the linear expansion, oil expansion and hardness of fish crackers. Tilapia fish was chosen as main ingredient is to improve available product in market since it is among the popular seafood in US. Other than that, this study also to vary the product of tilapia fish which can be accepted by consumer. Tilapia fish industry
can be developing more if we can produce other added value product. Different ratios were made to identify which ratio can be the best ratio for the fish cracker formulation. The data was collected and analyzed using SPSS for identify the linear expansion, oil absorption and hardness of fish crackers. The linear expansion and oil absorption will decreased with an increase in the ratio of fish. Hardness also increased with the increase
in the ratio of the fish.