The utilization of jackfruit seed flour in the development of Malaysian fish cracker / Nurasyiqin Roslan and

The utilization of jackfruit seed flour in the development of Malaysian fish crackers on the nutritional composition, Texture Profile Analysis (TPA), colour evaluation and linear expansion were investigated. Nutritional properties such as moisture content, total ash content, crude protein, crude fat and carbohydrate were conducted. Three formulation of different amount of jackfruit seed flour added were develop. Formulation 1, 2 and 3 contain 3.77 %, 7.54 % and 11.31 % jackfruit seed flour that give different nutritional value of end product. Moisture content (1.26 – 1.35 %), total ash content (2.47 – 3.08 %), crude protein (14.28 – 17.12 %) and carbohydrate (44.15 – 49.66 %) shows the increasing significant (p<0.05) trend with the increasing percentage of jackfruit seed flour. Meanwhile crude fat (37.60 – 29.93 %) shows the decreasing significant (p<0.05) trend with the increasing percentage of jackfruit seed flour. The texture of end product of Malaysian fish crackers were determine. The result shows the hardness and fractur ability of fried fish crackers where the hardness (432.51 – 2156.75g) and fractur ability (199.78 – 645.00 N) were increasing along with the increasing percentage of jackfruit seed flour. The colour evaluation of fried and unfried fish crackers made from jackfruit seed flour were conducted. The lightness (L*) (55.14 – 57.20) was increase with the increasing amount of jackfruit seed flour. For unfried fish cracker, the lightness (L*) (41.48 – 44.22) shows the decreasing trend along the increasing percentage of jackfruit seed flour. The redness (a*) of fried fish cracker (5.57 – 7.07) and unfried fish cracker (3.08 – 3.56) shows the increasing trend along with the increasing percentage of jackfruit seed flour. Meanwhile, for yellowness (b*) of unfried fish cracker (9.57 – 8.86) shows the decreasing trend with the increasing amount of jackfruit seed flour. The yellowness (b*) of fried fish cracker (19.80 – 22.57) shows the increasing significant (p<0.05) trend along with the increasing percentage of jackfruit seed flour.