Keropok Lekor is a popular snack food item in Malaysia and Association of South East Asian Nation (ASEAN) countries [8].
The types of fish used to make this product could affect the product characteristics. Marine fish are more commonly used than freshwater fish in making cracker. The choice of fish depends on availability, cost and the required quality of the final product [32]. Fish generally used in keropok lekor processing is ikan parang (Chirocentrus dorab), ikan tamban beluru (Clupea leiogaster) [9] ikan selayang (Decapterus russelli). The other common varieties of fish used are ikan tamban bular (Dussumieria hasselti), ikan tamban sisek (Sardinella fimbriata), ikan biji nangka (Upeneus sulphureus), ikan selar kuning (Selaroides leptolepis) and ikan gelama (Sciaena spp.) [9, 10]. The colour and the texture of fish cracker is generally …show more content…
Sausages are smoked or cured to give the required flavor, while the precooked keropok lekor is deep fried prior to eating. Steaming the keropok could be an alternative method to precooking by boiling in water. In this way the product is not totally immersed in water and thus excessive softening of the outer keropok layer might be prevented …show more content…
Hunger and convenience were the other reasons for keropok lekor consumption. Students prefer Keropok Lekor because it is more convenient and cheap. People also prefer new additional flavor of keropok lekor. Half of the respondents (50%) preferred black pepper as a new additional flavour of keropok lekor. About 18.87% of them preferred curry flavour, followed by tomyam flavour (14.62%), other flavour (13.21%) and laksa flavour (3.3%). The results indicated that new version of keropok lekor has to be developed and marketed. Additionally, the flavored keropok lekor would give more varieties to the customer
The types of fish used to make this product could affect the product characteristics. Marine fish are more commonly used than freshwater fish in making cracker. The choice of fish depends on availability, cost and the required quality of the final product [32]. Fish generally used in keropok lekor processing is ikan parang (Chirocentrus dorab), ikan tamban beluru (Clupea leiogaster) [9] ikan selayang (Decapterus russelli). The other common varieties of fish used are ikan tamban bular (Dussumieria hasselti), ikan tamban sisek (Sardinella fimbriata), ikan biji nangka (Upeneus sulphureus), ikan selar kuning (Selaroides leptolepis) and ikan gelama (Sciaena spp.) [9, 10]. The colour and the texture of fish cracker is generally …show more content…
Sausages are smoked or cured to give the required flavor, while the precooked keropok lekor is deep fried prior to eating. Steaming the keropok could be an alternative method to precooking by boiling in water. In this way the product is not totally immersed in water and thus excessive softening of the outer keropok layer might be prevented …show more content…
Hunger and convenience were the other reasons for keropok lekor consumption. Students prefer Keropok Lekor because it is more convenient and cheap. People also prefer new additional flavor of keropok lekor. Half of the respondents (50%) preferred black pepper as a new additional flavour of keropok lekor. About 18.87% of them preferred curry flavour, followed by tomyam flavour (14.62%), other flavour (13.21%) and laksa flavour (3.3%). The results indicated that new version of keropok lekor has to be developed and marketed. Additionally, the flavored keropok lekor would give more varieties to the customer