Standardization of ingredient and frying time for squid stick home industry

. 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 chemic al content of the product is 12.53% protein, 14.89% fat, 5.84% water content, and 65.60% carbohydrates.


Introduction
Indonesia is the largest archipelago in the world with 62% of the area is ocean, wich making Indonesia as a country with high marine resource potential.The potential of marine resources in the form of fishery products in Indonesia is not only fish commodities, but also a variety of other commodities such as squid, cuttlefish, and octopus that belongs to cephalopods.With their adaptability, cephalopods seize any chance to thrive in optimal environments [1,2].As a part of the cephalopods, there are around 400 species of squid, all of which are marine and may be found in all sea depths from the Arctic to the Antarctic [3].Squid has been recognized as a popular food in today's society because of high protein content [4].Due to its exceptional quality and delectable flavor, squid is a highly prized commodity with substantial economic value.Capture fisheries provide the potential for extensive harvesting of this resource throughout almost all waters within the Indonesian Fisheries Management Area (WPPNRI) [5].All parts of the squid, including the mantle, tentacles, ovaries, ink, and visceral organs, can be use as food ingredients.The mantle alone can be consumed raw, boiled, or transformed into various food products like surimi and dried-seasoned squid.Furthermore, the skin serves as a source for cosmetic products.Moreover, melanin-free ink, serine protease inhibitors extracted from the ovaries, and chitooligosaccharide derived from the pen are valuable functional ingredients that improve the texture and properties of surimi, both dark and whitefleshed varieties [6].
Squid can also be found and is one of the non-fish commodities in the North Sulawesi region, especially in Bitung City.Motto Village, which is one of the villages in Bitung City, precisely in the Lembeh Island area, is a fishing village with squid as the main catch, to be utilized directly or as a product by the fishermen's wives group [7].One of the efforts to utilize the perishable nature of squid is by processing it into dried products.Dried squid's popularity in China as a versatile snack, side dish, or refreshment is mirrored in its price, which can reach a staggering 497 RMB per kilogram, demonstrating its significant market demand [8].The dry product in the form of squid sticks which in the production process have been successfully commercialized in Motto Village, become a source of additional income for fisherman's families [7].The fishermen's wives process squid as a value-added product by making it into squid sticks because squid is classified as a food commodity that is prone to deterioration and eventually rot if not stored frozen.
Several studies conducted on processed dried squid in the form of squid-laver snacks [9] and squid crackers [10] showed the addition of 0.51% salt in squid-laver snacks and the standard proportion of salt in processed squid crackers has not been found.These two studies illustrate that the addition of salt plays an important role in the processing of squid sticks and is also a response to the organoleptic acceptance of processed squid products.Squid sticks produced by a group of fishermen's wives in the Motto Village showed good acceptance assessed through sensory testing involving 30 panelists [11].Furthermore, as a squidproecessing product, the making process of squid stick carried out by fishermen's wives is still traditional, which is only done by frying as usual using oil in a simple way, without using automated equipment.The production process is carried out manually by workers and there is no clear standard for determining the amount of ingredients and the production process.[11].The production process, which is still traditional and yet to be standardized, makes the products produced more vary in shape, color, texture and size [12].
Standardization is necessary to ensure that the raw materials used and the processing process are the same, even if they are processed at different times.Traditional standardization methods hinder the possibility of improvement because they consider achieving standards as the primary goal as if they were the highest and optimal level of performance.The lean method views standardization as the basis for improvement, and is expected to develop standards continuously.Standardization requires information on processing procedures and the composition of ingredients in processed products.There is no information regarding the standardization of the squid stick production process in the fishermen's wives in Motto Village, so the purpose of this study is to obtain the optimal standard proportion of salt and frying time, and obtain information on the chemical content of squid stick products for commercial and regulations.

Squid stick production
The process of making squid stick products was carried out at the Marine and Fisheries Polytechnic of Bitung, at Processing Laboratory, based on the initial recipe from the previous research [11].The process of making squid stick products can be seen in Figure 1, starting from the preparation of 500 grams of raw squid type Sthenoteuthis oualaniensis which has previously been cleaned and milled.Then prepare the addition of other ingredients, namely 1400 grams of wheat flour, 300 grams of garlic, 200 grams of sugar cane, 50 grams of butter, 50 grams of chicken eggs, 5 grams of ginger, 5 grams of emulsifier and a certain amount of salt as a variable.The ingredient formula as shown in table 1.

Fig. 1. Procedure for making squid stick products
Table 1.Trial formula for making squid sticks.

Salt as variable
Butter 50 Chicken Egg 50 Ginger 5 Emulsifier 5 Garlic and ginger are grined and mixed with finely ground squid, flour, sugar, butter, emulsifier, and salt according to the formula.Product variations were divided into three formulas, with two different frying times to obtain six samples (S1-S6).The difference in squid stick formulation lies in the addition of salt percentage in three formulas (10%, 20%, 30%) based on total weight of squid raw materials used.The next process is dough molding and frying using palm oil at a temperature of 120 ± 5 ºC in a predetermined time of 45 and 60 seconds.The fried product then removed from the frying pan and drained.

Sensory analysis
The hedonic method was used to test the acceptability of squid sticks through panelist assessment based on Indonesian Regulations for organoleptic and sensory testing Instructions (SNI 012346-2006) [13].The liking level of squid sticks was analyzed under laboratory conditions (in individual cubicles), by presenting 5-7 cm samples to 30 panelists including healty student aged 17-22.Samples were randomly coded with three digits, and the sample order was presented in 6 units on white transparent plastic.Acceptance level was determined in terms of appearance, texture, flavor, and overall rating.The scale used is a number from 1 to 6, where 1 = very dislike, 2 = dislike, 3 = normal, 4 = somewhat like, 5 = like, and 6 = very like.The sample with the highest acceptance was in the first position (1 st rank), while the least affection was in the last (sixth) position (6 th rank).

Chemical analysis
Proximate analysis was conducted to determine the content value of chemical properties adapted from research on proximate test results on dried squid preparations in the form of squid crackers [10].The squid stick formulation tested was the one that ranked first (very liked) based on the panelists' affection with the method of the test can be seen on table 3. The purpose of this test was to determine the effect of formula composition and time variation determined as standardized squid stick formulation parameters.Proximate testing was conducted at Saraswati Indo Genetech Laboratory Service, Bogor, Indonesia.

Statitical analysis
Data processing of the results of the panelists' favorability assessment was carried out using statistical analysis to determine which formula had the best acceptability using the hedonic method; with Friedmant-test criteria used to determine the effect of the variable proportion of salt and frying time on the expansion ratio and specific volume of snacks (p <0.05) with SPSS v.26 software.

Squid stick characteristic
Traditional processing technologies for water-based products involve the use and increase of temperature, which aims to reduce the water content of the product, resulting in a rough texture [14].The production process of squid sticks with raw squid and wheat flour at high temperature will result in denaturation of squid protein, evaporation of water content in the ingredients, and gelatinization on the surface of starch components in the flour, causing high crispness value in products processed using the palm oil frying method [15].
All squid stick samples (S1-S6) had a brownish yellow to brown color, which was influenced by the length of frying time.Color is a parameter that directly affects the processing process through heating.Squid sticks fried for 60 seconds visually had a browner color.In the same formula, different frying times will affect the color appearance of food products [15].Foods processed using oil-frying methods have a distinctive aroma, and the increase in TBARs (Thiobarbituric Acid Reactive substances) levels in foods using deepfrying processing methods is related to the production of pyrazine aromatic compounds.The moisture content change in the frying process affect the maillard reaction and caramelization process, resulting in discoloration of squid sticks during heat treatment from the degree of water loss and oil absorption.The six squid stick samples in this study had different crunchy textures.Squid sticks fried for 60 seconds were crispier than those fried for 45 seconds, seen organoleptically through texture analysis.The difference in crispiness is caused by the length of time frying will affect the final moisture content of the product so that it feels crispier in a longer time [16], 9].The proportion of added salt also affects product acceptance, where squid sticks with a higher salt concentration will have less free water content, affecting the texture of the product [18], 11].The higher salt content will be absorbed and accumulated more, resulting in a salt crystal fouling effect on appearance, a moderately high saltiness, and a hard texture [20].

Hedonic test
The results of the sensory assessment using the hedonic test showed that the most preferred sample was the addition of 10% salt with a frying time of 60 seconds.These results are in line with the results of dried salted skipjack tuna [21].The more salt added will cause the product to get drier and the less water content so that it brings out a more dominant salty taste.The dominance of saltiness will eliminate the taste of other ingredients such as ginger and onions, even the taste of squid raw materials will be camouflaged, thereby reducing consumer preference scores.These results are then used as recipe standards and process standards.Table 4 shows the Friedman test results from the panelists' affections assessment of squid stick products with different variations in salt percentage.Sensorially, salt can increase flavoring strength due to interactions with amino acids, flavorings, and MSG, reduce bitterness that occurs upon component interactions, and improve product acceptability in chips, crackers, and biscuits.The addition of salt to flavors also affects the product characteristics of crackers [22].The study was related to the interaction of salt with other ingredients, such as protein and starch.The addition of salt can cause an increase in protein solubility so that the protein gel becomes more dispersed in the dough [23], 16].As a result, the dough rises more evenly.The addition of salt to the dough can also affect the colligative properties of the dough which causes the starch gelatinization temperature to be higher.The addition of salt also shifts the optimum moisture content value for developing cracker-like products, i.e. starchy snacks.The optimum moisture content of starchy snacks with salt is lower than that without salt [25].This shift in optimum swelling moisture content is related to the effect of salt on the boiling line and iso-critical viscosity line through changes in the glass transition of starch components [26].
The frying temperature applied to squid stick products was 120 ± 5 ºC.The choice of frying temperature was based on a literature study [11] also from trial and error.Product size and frying temperature affect the color of the resulting product [27].Based on the results of these studies, it is known that the percentage/amount of salt concentration, length of frying time, and temperature can affect the level of consumer preference for dried squid processed products.Through this study, the most preferred salt content was 10% of the squid raw material with a frying time of 60 seconds at a temperature of 120 ± 5 ºC.The use of 10% salt based on the weight of the squid raw materials used, after being calculated and presented on the basis of the total weight of all raw materials, can be seen in table 5, as the standardized formula.

Chemical characteristics of squid stick
In the production process, the part of the squid used as the main ingredient for making squid sticks is the mantle.The muscle weight (mantle and arms) of pelagic squid of the genus Sthenoteuthis reaches 60-65% of the body weight [28].The exact value indicates the characteristics of active fish, such as bonito and trout (65 % and 57%, respectively).The chemical composition characteristics of squid mantle, fins, arms and tentacles include high protein content (about 17-22% of fresh weight), low lipid content (1-3%) and shallow glycogen content (0.1%).The chemical composition of squid differs from one species to another.Squid from Loligo vulgaris species have 1.4% fat, 18.5% protein and 1.5% ash in their mantle [29].In comparison, the tentacles contained 1.4% fat, 16.1% protein, and 1.6% ash levels.
Based on the analysis results (Table 6), the protein value was lower than that reported by previous studies on squid [21].This decrease is due to the added ingredients, which are minimal protein components such as wheat flour, at a ratio of three times that of squid.This led to a decrease in the total % of squid.This decrease also leads to affordability as the main raw material of squid is more expensive than other ingredients.The moisture content of squid stick products in this study was 5.84% so that it can be categorized into dry products.In addition, when viewed from the characteristics of dry processed products, squid stick products can be classified into the type of processed crackers in accordance with the Indonesian National Standard Agency (SNI No. 8272:2016) concerning Fish, Shrimp, and Mollusk Crackers.The SNI regulation states that the moisture content in cracker products is a maximum of 12%, the protein content in grade III mollusk crackers is at least 2%, grade II is at least 5%, and above 8% for grade I crackers.The results of the protein content test on squid sticks show that as much as 12.53% was protein, so squid stick products are included in class I mollusk crackers, which according to Indonesian regulations can be widely marketed throughout Indonesia.The protein content in squid sticks is thought to be contributed by eggs, wheat flour, and squid raw materials.More protein variations will increase the nutritional value of squid sticks due to the different sources of squid stick protein, such as wheat flour and chicken eggs, compared to the squid itself.

Conclusion
Based on the panelists' favorability rating, the standard formula was obtained, namely 54.69% wheat flour, 19.53% squid, 11.72% garlic, 7.81% sugar cane, 1.95% salt, 1.95% butter, 1.95% chicken eggs, 0.20% ginger, and 0.20% emulsifier (from the total weight of the ingredients).While the processing standard, which is frying with a temperature of 120 ˚C for 60 seconds using cooking oil.The chemical content of squid stick products is 12.53% protein, 14.89% fat, 5.84% moisture content, and 65.60% carbohydrate.In accordance with SNI 8272:2016 concerning Fish, Shrimp, and Mollusk Crackers, the protein content of squid stick categorized as grade I mollusk cracker which can be widely marketed throughout Indonesia.

Fig. 2 .
Fig. 2. Squid stick appearance with different time of frying time (a) 45 second (b) 60 second

Table 2
shows the experimental design of the process.

Table 3 .
Chemical analysis parameter references.

Table 4 .
Friedman test results in various treatments of squid stick samples.

Table 5 .
Standard formula for making squid sticks.

Table 6 .
Standard formula for making squid sticks.