Standardization of ingredient and frying time for squid stick home industry

Department of Fishery Product Processing Technique, Marine and Fishery Polytechnic of Bitung, Bitung City, North Sulawesi Province, Indonesia 95526

^* Corresponding author: fitroh.hariyoto@kkp.go.id
^* Corresponding author: agusta.soeharso@kkp.go.id

Abstract

Squid sticks are a typically value-added product processed by the Fisherman's Wives Group in Motto village, Bitung City, Indonesia. Standardization can be used as a reference in processing and consumer protection. This study aims to obtain a standard proportion of salt and optimal frying time through hedonic tests, and obtain information on the chemical content of squid stick products. Based on the respondent's responses, it was found that the standard recipe based on the total weight ingredients was 54.69% wheat flour, 19.53% squid, 11.72% garlic, 7.81% sugar cane, 1.95 % sea salt, 1.95% butter, 1.95% chicken eggs, 0.20% ginger and 0.20% emulsifier. While the processing standard, namely frying at 120 ˚C for 60 seconds using cooking oil. The chemical content of the product is 12.53% protein, 14.89% fat, 5.84% water content, and 65.60% carbohydrates.