Premix formulation for making the Indonesian otak-otak

1st International Conference on Food Security and Sustainable Agriculture in The Tropics

农业科学;经济学

Tawali, A.B.^1 ; Wakiah, N.^1 ; Ramli, A.R.^2 ; Mahendradatta, M.^1 ; Tawali, S.^3 ; Made, S.^4

Department of Food Science and Technology, Hasanuddin University, Jl. Perintis Kemerdekaan KM 10, Makassar

90245, Indonesia^1

Centre of Information, Dissemination and Property Rights, Hasanuddin University, Jl. Perintis Kemerdekaan KM 10, Makassar

90245, Indonesia^2

Department of Medicine, Hasanuddin University, Jl. Perintis Kemerdekaan KM 10, Makassar

90245, Indonesia^3

Department of Marine Science and Fisheries, Hasanuddin University, Jl. Perintis Kemerdekaan KM 10, Makassar

90245, Indonesia^4

关键词: Fat contents;    Fish pastes;    Indonesia;    Indonesians;    Sensory acceptabilities;    Sensory attributes;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/157/1/012033/pdf
DOI  :  10.1088/1755-1315/157/1/012033

学科分类：农业科学（综合）

来源: IOP

【 摘 要 】

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.