Details

Autor(en) / Beteiligte

• Tawali, A B
• Wakiah, N
• Ramli, A R
• Mahendradatta, M
• Tawali, S
• Made, S

Titel

Premix formulation for making the Indonesian otak-otak

Ist Teil von

• IOP conference series. Earth and environmental science, 2018-05, Vol.157 (1), p.12033

Ort / Verlag

Bristol: IOP Publishing

Erscheinungsjahr

2018

Link zum Volltext

Quelle

EZB Free E-Journals

Beschreibungen/Notizen

• Otak-otak is one indigenous foods from Indonesia which made from fish paste, tapioca flour and spices. The aim of this research was to produce premix flour for making otak-otak using mackerel surimi, tapioca flour and spices and to evaluate their chemical properties and sensory acceptability of the product. Mackerel surimi was first dried, miled into powder form then mixed with tapioca flour and spices. The result showed that, otak-otak which made from Premix-B formula (40% mackerel surimi powder and 60% tapioca flour) was the best result for all sensory attributes. It presented "like moderately" for hedonic score. Protein, ash, moisture, carbohydrate, and fat contents of the premix-B formula were 23.51%, 2.44%, 7.31%, 71.02%, 4.28%, respectively, which met the SNI requirements. Overall, this study clearly showed that it was possible to make otak-otak with less complicated process and the product did not have any negative results on sensory perception.