Analisis Kimia Dan Sifat Organoleptik Kerupuk Ikan Cakalang (Katsuwonus pelamis) Dengan Jenis Tepung Yang Berbeda

Abstract

Skipjack fish (katsuwonus pelamis) is a type of marine fish commonly consumed by the people of Indonesia and has a high protein content that is good for the human body so that skipjack fish is classified as an important fishery resource and is one of the non-oil and gas export commodities (Kekenusa et al, 2012). Skipjack fish are found in almost all Indonesian waters, especially in South Minahasa. In South Minahasa, the use of skipjack fish is still limited to fresh conditions or only smoked without further processing. The use of skipjack fish in the form of processed products with longer shelf life has not been carried out. One way to use skipjack fish is to process it into crackers. Crackers are dry and light food products that are usually made from shrimp-based ingredients (Arisanti, 2017). Fish crackers are often used as a complement when dining or as a snack. Even for certain types of typical food always equipped with crackers. Crackers are a favorite food because it tastes good and savory. In addition to being a favorite because of its delicious taste, fish crackers also contain chemicals needed by the human body. (Nurul, et al 2021). Skipjack fish crackers are crackers that use skipjack fish meat as the main flavorer. The raw material used in the process of making skipjack fish crackers is starch. Starch is used quite a lot, some types of starch that can be used are tapioca flour, wheat flour, and cornstarch with the addition of other permitted ingredients (BSN, 1999). Based on the description above, a study was conducted entitled "Chemical analysis and organoleptic properties of skipjack fish crackers (Katsuwonus pelamis) with a type of flour that.