Compliance of Malaysia Standard Dried Fish Crackers of Selected Fish Processor in Terengganu

Abstract

Fish cracker is a traditional food snack among Malaysians. Fish cracker was prepared from minced fish, a mix of tapioca and sago starch, salt and flavour enhancer. The mixture is then moulded into a cylinder or cubic, steamed or boiled, cooled, sliced and dried. The samples (17) of fish crackers were collected from four districts in Terengganu (Kemaman, Kuala Nerus, Kuala Terengganu and Marang) for their proximate analysis. The results showed that the protein content for all samples met the requirement of Malaysia Food law 1985 and complied according to the Malaysian standard (MS 1113:1998), in which the protein content is more than 12 % and moisture content below 14 %. The protein and moisture content analysis showed that the sample from the Kemaman district showed the highest protein content (21.9 ± 3.9 %) and moisture content (11.4 ± 1.68 %) respectively. The lowest protein content was found in the Kuala Nerus district sample (14.25 ± 1.48 %) and moisture content (10 ± 1.13 %). Hence, the difference in comparison between protein content to one another district is because of different ratios of minced fish used in the formulation. All the fish cracker samples had a protein content of more than 12 % met the food regulation (Food law 1985) and international standard (CODEX 222-2001) and can be an alternative ready-to-eat snack food with low calorie, healthy and high nutrition value.