Effect of Different Amount of Comminuted Goat Meat Added on The Quality of Crackers



H. Purnomo(1*), Purwadi Purwadi(2), L. Ujiarti(3)

(1) Staff of Faculty of Animal Husbandry, Brawijaya University, Jalan Mayjen Haryono 169, Malang.
(2) Staff of Faculty of Animal Husbandry, Brawijaya University, Jalan Mayjen Haryono 169, Malang.
(3) Staff of P.T. Eloda Mitra, Jalan Jenggolo 11, Sidoarjo.
(*) Corresponding Author

Abstract


Crackers (Kerupuk) are popular snack food in Indonesia and other ASEAN countries
and usually the tradisional crackers are prepared by forming a dough from a mixture of flour, eomminuted fish or prawn and water. The dough of steamed, thin sliced and dried before deep frying. The possibility of using goat meat instead of fish or prawn in the production of crackers has been studied. Goat meat crackers were formulated with 10,20,30,40,50 and 60 percents coinniinuted goat ineat(w/w of tapioca flour used) and without goat meat as control. The increased amount of goat meat added resulted in increasing protcin,fat and moisture content  AW, also score of organoleptic test on taste and flavour. However, it was found that expansion decreased with the increasing goat meat content. Crispiness acceptability decreased with increasing
the meat content. Crackers with 40 percents goat meat had more acceptable taste and flavour.


Keywords


Goat Meat, Crackers

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