| dc.description.abstract | The objective of this research was to prepare crisp (kerupuk) and surimi utilizing cultivated patin fish (Pangasius sutchi). Kerupuk was made using patin fish meat and tapioca with the ratio of 1:1, 2:3, 1:2, and 1:3, while surimi was made using patin fish meat and the addition of sucrose and sorbitol with the ratio of sucrose and sorbitol of 3:3, 3:6, 4:3, 4:6, 5:3, and 5:6. The moisture, protein, fat, and ash content of kerupuk (% wb) were 6.05-7.07, 5.2-10.88, 0.42-0.77, 2.39-3.45, respectively, while of patin fish were 84.10-86.68, 5.59-7.86, 0.89-2.32, and 0.06-0.31, respectively. The sensory attributes of kerupuk (colour, taste and texture) were accepted by the panelis. The best ratio of fish and tapioca for kerupuk preparation was 2:3 and for surimi, the best ratio between sucrose and sorbitol was 4:3. | en |
