Effect of Ulva sp. Incorporation on the Physical and Sensory Properties of Lemuru (Sardinella lemuru) Fish Crackers
DOI:
https://doi.org/10.12928/jafost.v7i3.15837Keywords:
Diversification, Hedonic, Linear expansion, Oil absorption, SeaweedAbstract
Fish crackers are a widely consumed ready-to-eat snacks in Southeast Asian. They are rich in carbohydrates and protein, but low levels of dietary fiber and minerals. Recently, Ulva sp. has received increasing attention as a new sustainable food resource due to its high dietary fiber and nutritional value. Its incorporation into food products may enhance food diversification and quality. This study aimed to evaluate the effects of Ulva sp. incorporation on the physical characteristics and sensory properties of lemuru (Sardinella lemuru) fish crackers, as well as to determine the most acceptable formulation for product quality. Results revealed that Ulva sp. supplementation significantly increased product yield (p<0.05), while linear expansion and oil absorption decreased with increasing concentration. After deep-frying, crackers with 2% Ulva sp. showed the highest linear expansion (82.24 ± 3.68%) and oil absorption (12.62 ± 0.90%, p<0.05), whereas those with 10% Ulva sp. showed the lowest levels, at 51.06 ± 7.53% for linear expansion (p<0.05) and 8.38 ± 0.76% for oil absorption (p<0.05). Sensory evaluation indicated that the addition of 10% Ulva sp. significantly (p<0.05) reduced the consumer acceptance of the appearance attribute, while odor, taste and texture were not significantly altered. Based on overall attribute, lemuru cracker with 5% Ulva sp. was identified as the optimal formulation. This study contributes to use of Ulva sp. as a functional ingredient in resulting food products with acceptable product quality.
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