Product Development of Fish Crisp from Sucker Mouth Fish (Hypostomus plecostomus)

Abstract

The study aimed to develop a standard formula and process for baking sliced Sucker Mouth Fish and maintaining its quality at room temperature. The chemical components of the fish were analyzed, revealing moisture level, protein, fat, coarse fiber, and carbohydrate to be 83.20±0.24, 14.63±0.51, 0.48±0.61, 0.61±0.03, 1.40±0.20, and 0.11±0.12, respectively. During the study, testers preferred the second formula for baked sliced fish production and gave it higher average scores in all aspects, so the second formula was used. Testers unanimously preferred the 0:100 ratio when assessing palatability using various ratios (100:0, 25:75, 50:50, 75:25, and 0:100). The physical qualities of the product were also analyzed, including lightness (L*), red value (a*), and yellow value (b*), resulting in values of 43.11±0.3, 15.70±0.30, and 18.96±0.48, respectively. The water activity (aw) and crispiness level were measured at 0.41±0.00 and 7.08±1.10, respectively, both within the standardized range. The packaged foil bag with absorbent was kept at room temperature for 2 weeks and analyzed using sensory evaluation, with results showing no significant difference (p>0.05).