Tinjauan Penggunaan Ramuan dan Pembungkusan Dalam Pembuatan Keropok Lekor di Selangor (A survey of the use of ingredients and packaging in the manufacture of fish-based snack in Selangor)
http://dx.doi.org/10.17576/JSKM-2024-2202-06
- Author:
Nik Nur Atiqah Nasuha Ahmad Sabri
1
;
Nurul Fatin Malek Rivan
1
;
Mohd Noor Hidayat Adenan
2
;
Hasnah Haron
1
Author Information
1. Program Sains Kesihatan, Pusat Kajian Penuaan Sihat dan Kesejahateraan (H-Care), Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300, Kuala Lumpur
2. Bahagian Agroteknologi dan BioSains, Agensi Nuklear Malaysia, Bangi, 43000, Kajang, Selangor
- Publication Type:Journal Article
- Keywords:
Keropok lekor;
Sodium;
Vacuum packaging;
MAP;
Average sodium
- From:Malaysian Journal of Health Sciences
2024;22(No.2):83-99
- CountryMalaysia
- Language:English
-
Abstract:
Keropok lekor is a fish-based snack and traditional food originating from the East Coast of
Peninsular Malaysia, especially in Terengganu. This study was conducted to identify the
ingredients and packaging used in the manufacturing of keropok lekor by entrepreneurs in
Selangor. This study is a qualitative study that requires in-depth interviews. The Nutritionist
Pro application was used to determine the nutrients in keropok lekor. The sampling method for
this study is purposive sampling and involves five keropok lekor operators around Selangor.
The ingredients used in making keropok lekor are salt, fish filling (fringescale sardine), baking
powder, monosodium glutamate (MSG), margarine, and sweet potato flour. Through this study,
it was found that the main source of sodium in keropok lekor is salt. For keropok lekor
packaging, all keropok lekor operators use the same packaging method, which is vacuum
packaging. In addition, the majority of keropok lekor operators (80%) have been introduced
to Modified Atmosphere Packaging (MAP). The results of the study show that the average
sodium content in keropok lekor is 372.11mg/100g and is categorized as medium-level sodium.
Although the majority of keropok lekor operators have been introduced to MAP packaging,
further research needs to be conducted to find out whether keropok lekor operators have
renewed their packaging methods or vice versa. In conclusion, based on the findings, the
content of sodium in the manufacturing of keropok lekor in Selangor is still under control. The
results of this study can be used to help the government monitor the sodium content found in
keropok lekor around Selangor.
- Full text:20240730171225373814.2024my0471.pdf
