DOI: https://doi.org/10.14710/ijfst.22.2.123-132

THE EFFECT OF USING DIFFERENT CONCENTRATIONS OF TAPIOCA FLOUR ON THE QUALITY OF BARRACUDA FISH CRACKERS (Sphyraena jello)

Vio Gian Wasistha  -  Department of Fisheries Product Technology, Diponegoro University, Jalan Prof. Jacub Rais, Tembalang, Semarang, 50275, Indonesia
*Slamet Suharto scopus  -  Department of Fisheries Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Jalan Prof. Jacub Rais, Tembalang, Semarang, 50275, Indonesia
Ima Wijayanti scopus  -  Department of Fisheries Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Jalan Prof. Jacub Rais, Tembalang, Semarang, 50275, Indonesia

Citation Format:
Abstract
Barracuda (Sphyraena jello) is a fishery commodity with high potential for value-added processing, including fish crackers. Tapioca flour serves as the primary binding agent, influencing the product's physical, chemical, and sensory qualities. This study aims to evaluate the effect of varying tapioca flour concentrations on the quality of barracuda fish crackers and to determine the optimal formulation. The study was conducted experimentally in a laboratory using a Completely Randomized Design (CRD) with four tapioca flour treatments (0%, 10%, 20%, and 30%) and three replicates. The parameters tested included moisture content, protein, fat, ash, crispness, and sensory evaluation, in accordance with SNI 8646:2018. The results showed that variations in tapioca flour concentration had a significant effect (p<0.05) on all observed parameters. Moisture content ranged from 1.14–1.56%, protein content from 2.51–4.66%, fat content from 21.55–34.50%, ash content from 3.54–7.30%, and crispness from 1112.76–1995.11 gf. Based on the sensory test results, the treatment with 30% tapioca flour addition yielded the highest scores for appearance (8.60 ± 0.81), texture (8.53 ± 0.86), odor (8.27 ± 0.98), and taste (8.80 ± 0.61), with an overall average of 8.55 ± 0.22 (highly preferred category). Thus, a 30% tapioca flour concentration was determined to be the optimal formulation for producing barracuda fish crackers with superior physical, chemical, and sensory quality in accordance with SNI 8646:2018 standards.
Fulltext View|Download Email colleagues
Keywords: Barracuda; Tapioca Flour; Fish Crackers; Crispness; Ingredient Formulation

Article Metrics:

Article Info
Section: Research Articles
Language : EN
Most cited articles
Laju Tangkap dan Analisis Usaha Penangkapan Lobster (Panulirus Sp) Dengan Jaring Lobster (Gillnet Monofilament) di Perairan Kabupaten Kebumen Aplikasi Teknologi Aquaponic Pada Budidaya Ikan Air Tawar Untuk Optimalisasi Kapasitas Produksi Isolasi Dan Karakterisasi Bakteri Asam Laktat Dari Usus Udang Penghasil Bakteriosin Sebagai Agen Antibakteria Pada Produk-Produk Hasil Perikanan PERTUMBUHAN BAKTERI PROBIOTIK Alkaligenus sp. DAN Flavobacterium sp. YANG DIISOLASI DARI USUS UDANG PADA MEDIA KULTUR MOLASE DAN KAOLIN VALUASI EKONOMI SUMBERDAYA MANGROVE DI KELURAHAN MANGUNHARJO, KECAMATAN TUGU, KOTA SEMARANG Economic Valuation of Mangrove Resources in the Mangunharjo Village Tugu Sub District, Semarang City More cited articles
  1. Abou-Taleb, M., S. Talab, A., A. Ibrahim, M., E. Genina, M., R. Anees, F., M. Mahmoud, M., & M. Abou-Taleb, S. (2019). Properties of frozen fish chips processed from some economically underutilized fish species. Egyptian Journal of Aquatic Biology and Fisheries, 23(3), 493–502
  2. Allan, M. C., Marinos, N., Johanningsmeier, S. D., Sato, A., & Truong, V. D. (2021). Relationships between isolated sweet potato starch properties and textural attributes of sweet potato French fries. Journal of Food Science, 86(5), 1819-1834
  3. Antonets, O. A., Kupriyanova, T. M., & Antonets, M. O. (2024). Feed and food quality of potato varieties. Scientific Progress & Innovations, 27(4), 79-83
  4. Azizah, A., Purwandhani, S. N., & Laswati, D. T. (2021). Fortification of barracuda (Sphyraena jello) in the production of tortilla chips. Agrotech: Journal of Agricultural Technology, 3(2), 18-26
  5. [BSN] National Standardization Agency. 2006b. SNI 01-2354.4-2006 – Chemical Test Methods – Part 4: Determination of Protein Content by the Total Nitrogen Method in Fishery Products. Jakarta: National Standardization Agency
  6. [BSN] National Standardization Agency. 2010. SNI 2354.1:2010 – Chemical Test Methods – Part 1: Determination of Ash and Acid-Insoluble Ash Content in Fishery Products. Jakarta: National Standardization Agency
  7. [BSN] National Standardization Agency. 2015c. SNI 2354.2:2015 – Determination of Moisture Content in Fishery Products. In National Standardization Agency (BSN) (SNI 2354.2:2015). Jakarta: National Standardization Agency
  8. [BSN] National Standardization Agency. 2018. SNI 8646:2018 – Ready-to-eat fish, shrimp, and mollusk crackers. Jakarta: National Standardization Agency
  9. Baig, M. A., Mostafa, H., Sivapragasam, N., Aslam, R., Zhou, W., & Maqsood, S. (2024). Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation. Frontiers in Sustainable Food Systems, 8, 1473663
  10. Baishak, N. N., Islam, M. R., Moazzem, M. S., Ahmad, I., & Zzaman, W. (2020). Quality evaluation of nutritious fish crackers developed from three carp species. Asian Food Science Journal, 17(1), 15–23
  11. Baranwal, J., Barse, B., Fais, A., Delogu, G. L., & Kumar, A. (2022). Biopolymers: A sustainable material for food and medical applications. Polymers, 14(5), 983
  12. Bayomy, H. M., Alamri, E. S., Albalawi, A. N., Alharbi, R., Al-Maris, S., Rozan, M. A., & Shamsia, S. M. (2023). Formation of resistant starch and cracker products from leftover rice in Saudi Arabia. Journal of Agriculture and Food Research, 14, 100832
  13. Beitane, I., & Marisheva, A. (2023). The potential of amaranth as a basic raw material for the production of pasta for a vegan diet. Applied Sciences, 13(6), 3944
  14. Cankal, Y. S., Berk, B., Köroğlu, E. E., Yorulmaz, H., Çavdaroğlu, E., & Ünlütürk, S. (2025). Influence of Tapioca, Corn, and Potato Starches on Physical and Textural Characteristics of Puffed Starch Crackers. Academic Food, 23(2), 80–90
  15. Costa, W. Y., & Manihuruk, F. M. (2021). Chemical and Organoleptic Characteristics of Meat Crackers with Added Tapioca Flour and Different Steaming Times. Jurnal AgroSainTa: Independent Educators Building the Nation, 5(1), 9-14
  16. Davoodi, M. G., Karimi, M., Naghipour, F., & Rahmanian, A. (2025). Investigating the Possibility of Increasing the Shelf Life of Fermented Doughnuts Using Edible Cellulose Films. Journal of Food Science & Technology (2008-8787), 22(163)
  17. Elida, S., Palupi, E., Sulaeman, A., & Iwansyah, A. C. (2025). Innovative Mackerel Tuna Crackers: Sensory and Nutritional Quality, Digestibility, and Shelf-Life Estimation. Future of Food: Journal on Food, Agriculture and Society, 13(1)
  18. Gonçalves, E. M., Pereira, N., Silva, M., Alvarenga, N., Ramos, A. C., Alegria, C., & Abreu, M. (2023). Influence of air-drying conditions on quality, bioactive composition, and sensory attributes of sweet potato chips. Foods, 12(6), 1198
  19. Gunawan, H., Handayani, L., & Maulidya, R. (2025). Characteristics of Baung Fish Crackers Made with Different Types of Starch. Jurnal TILAPIA, 6(2), 47–59
  20. Guttifera, Rahmawati, L., Sari, S. R., Pratama, F., Widowati, T. W., Dewi, S., & Purwandoko P. B. (2024). Chemical characteristics of traditional fish crackers (kemplang) heated using a microwave oven. Food Research, 8(4), 185-192
  21. Hadiwinata, B., Wulandari, P. S., Sumandiarsa, I. K., Ritonga, R. A., & Mahaji, T. (2024). Substitution of Mackerel (Scomberomorus commerson) Bone Meal in Fish Crackers. Unram Fisheries Journal, 14(4), 2296-2309
  22. Hoy, J. M., Hamid, M. A., Ayub, M. S., Suratman, R., & Effendi, M. M. (2025). Development of Food Seasoning using Sub-standard Fish Crackers, Pumpkin (Cucurbita moschata), and Seaweed (Kappaphycus alvarezii). In IOP Conference Series: Earth and Environmental Science (Vol. 1446, No. 1, p. 012031). IOP Publishing
  23. Ianiţchi, D., Pătraşcu, L., Cercel, F., Dragomir, N., Vlad, I., & Maftei, M. (2023). The effect of protein derivatives and starch addition on some quality characteristics of beef emulsions and gels. Agriculture, 13(4), 772
  24. Indra, R. W., Dewita D., & Sari, N. I.. (2016). The Effect of Different Levels of Tapioca Flour Addition on Consumer Acceptance of Dumbo Catfish (Clarias gariepinus) Surimi Meatballs. Online Journal of Students, Faculty of Fisheries and Marine Sciences, University of Riau, 3(2), 1-13
  25. Kasyani, K., Mursyid, M., Perdana S. M., Ibnu, I. N., Kusmawan, D., Lanita, U., Alfridsyah, A., & Wazzan, H. (2025). Biscuit Formulation Substituting Wheat Flour with Tempeh Flour and Nile Tilapia Fish Flour as a Complementary Food to Prevent Stunting. Indonesian Food Science and Technology Journal, 8(2), 245-252
  26. Kingwascharapong, P., Paewpisakul, P., Sripoovieng, W., Sanprasert, S., Pongsetkul, J., Meethong, R., ... & Rawdkuen, S. (2024). Development of a fish snack (Keropok) with reduced sodium using alternative salts (KCl and CaCl₂). Future Foods, 9, 100285
  27. Kupriy, A. S., Dunchenko, N. I., & Voloshina, E. S. (2021). Scientific rationale for ingredient selection in functional fish pastes. Theory and Practice of Meat Processing, 6(1), 66–77
  28. Kusuma, T. D., Suseno, T. I. P., & Surjoseputro, S. (2013). The effect of tapioca and wheat flour proportions on the physicochemical and organoleptic properties of celery crackers. Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition), 12(1), 17–28
  29. Li, Y., Xia, X., & Yu, G. (2025). The Effect of frying conditions on the physical and chemical quality attributes of clearhead icefish (Protosalanx hyalocranius) during deep frying and air frying. Foods, 14(6), 920
  30. Litaay, C., Indriati, A., Mayasti, N. K. I., Tribowo, R. I., Andriana, Y., & Amdriansyah, R. C. E. (2022). Physical, chemical, and sensory quality of noodles fortified with anchovy (Stolephorus sp.) flour. Food Science and Technology, 42, e75421
  31. Mahyuddin, M., Rizal, A., & Afrizal, A. (2024). Organoleptic Quality and Nutritional Content of Crackers Made from Local Fish (Bleberan) as Snacks for Toddlers at Risk of Stunting. Amerta Nutrition, 8(4)
  32. Maulida, F., Safrida, S., Muhsin, S. W., & Febriansyah, M. I. (2025). Sensory and Chemical Characterization of Endemic Lumi-Lumi Fish Crackers (Harpodon nehereus) as a Local Wisdom Product. Journal of Nutrition Science, 6(1), 6–11
  33. Mindarwati, E., Sedayu, B. B., Suryaningrum, T. D., Mardiyana, I., Prodiana, N., Supriyanto, A., ... & Ramadhan, W. (2024). Sustainable hybrid snack product: impact of dual fortification with Gracillaria seaweed and pressure-cooked milkfish broth by-products on nutritional, physical, textural, and sensory properties. International Journal of Food Science and Technology, 59(9), 6111–6129
  34. Mutamimah, D., Arista, Y. L. V., Untari, D., & Liasari, A. (2024). Nutritional enrichment from Bali sardinella (Sardinella lemuru) head meal in fish crackers as emergency food. Indonesian Journal of Fisheries Product Processing, 27(12), 1146-1155
  35. Nasser, A., & Amin, H. (2025). Impact of microwave-drying on the quality of innovative shrimp and clam snacks. Egyptian Journal of Aquatic Biology and Fisheries, 29(1), 2779-2793
  36. Nawaz, A., Li, E., Khalifa, I., Walayat, N., Liu, J., Irshad, S., ... & Lorenzo, J. M. (2021). Effect of different processing methods on quality, structure, oxidative properties, and water distribution properties of fish meat-based snacks. Foods, 10(10), 2467
  37. Ndahawali, D. H., Ticoalu, F., Wewengkang, I. D., Tumanduk, N. M., Hariyoto, F. D., & Soeharso, A. P. (2024). Standardization of ingredients and frying time for the squid stick home industry. In BIO Web of Conferences (Vol. 87, p. 03002). EDP Sciences
  38. Nimitkeatkai, H., Pasada, K., & Jarerat, A. (2022). Effects of tapioca starch and wheat flour on the physicochemical properties and sensory attributes of meat-based snacks made from beef scraps. Foods, 11(7), 1034
  39. Nor, M. Z. M., Talib, R. A., Noranizan, M. A., Chin, N. L., & Hashim, K. (2014). Increasing resistant starch content in fish crackers through repetitive cooking-chilling cycles. International Journal of Food Properties, 17(5), 966-977
  40. Palomino-Rincón, H., Ramos-Pacheco, B. S., Buleje Campos, D., Guzmán Gutiérrez, R. J., Yauris-Navez, E. M., & Alarcón-Quispe, E. (2025). Influence of Ultrasound Frequency as a Preliminary Treatment on the Physicochemical, Structural, and Sensory Properties of Fried Native Potato Chips. Processes, 13(8), 2668
  41. Pedrali, D., Proserpio, C., Borgonovi, S. M., Zuccolo, M., Leoni, V., Borgonovo, G., Bernardi, A. M., Pagliarini, E., Giorgi, A., & Giupponi, L. (2022). Nutritional Characterization and Novel Use of “Copafam” Bean (Phaseolus coccineus L.) for the Sustainable Development of Mountainous Areas. Sustainability, 14(20): 1–20
  42. Purnomo, P., Soetikno, N., Windari, W., & Adawyah, R. (2019). The Effect of Different Ratios of Fish Meat to Tapioca Flour on the Quality of Snakehead Fish Crackers (Channa Striata). Fish Scientiae, 9(2), 104-114
  43. Putra, H. B. P., Anandini, D. R., Amani, Z. N., & Arifin, M. H. (2024). The Effect of Spirulina platensis Addition on the Physicochemical and Hedonic Properties of Gluten-Free Cookies Made from Mocaf and Sorghum Composite Flour. Int. J. Res. Public. Rev., 5, 1070-1076
  44. Raharja, K. T., Rahayu, A. N., Sudarmayasa, I. W., & Handayani, A. M. (2021). Organoleptic Characteristics and Antioxidant Activity of Salak Seed Coffee Boba. Jurnal Gizido, 13(May 1), 15–23
  45. Ramesh, R., Shakila, R. J., Sivaraman, B., Ganesan, P., & Velayutham, P. (2018). Optimization of gelatinization conditions to improve the expansion and crispiness of fish crackers using RSM. LWT, 89, 248–254
  46. Resti, N., Ayustaningwarno, F., Nuryanto, N., Chasanah, E., Purwani, E. Y., Zhu, F., ... & Afifah, D. N. (2024). Physicochemical quality of dry noodles made from maize flour and fish protein hydrolyzate (Mizepi) as a potential emergency food. Food Production, Processing and Nutrition, 6(1), 92
  47. Reyniers, S., Ooms, N., & Delcour, J. A. (2020). Transformations and functional role of starch during potato crisp making: A review. Journal of Food Science, 85(12), 4118–4129
  48. Rico, D., Schorn-García, D., Aceña, L., García-Casa, M. J., Busto, O., Boqué, R., Mestres, M., & Martín-Diana, A. B. (2024). Exploring New Horizons for Wine Grapes: Modulating Functional Effects by Varying Harvest Timing and Solar Exposure. Foods, 13(6), 1–20
  49. Sali, F., Asnani, A., & Suwarjoyowirayatno, S. (2020). Chemical and organoleptic quality of Barracuda (Sphyraena jello) fish nuggets with substitution of tapioca flour and carrot flour (Daucus carota L.). Jurnal Fish Protech, 3(1), 1-8
  50. Störmer, A., Hetzel, L., & Franz, R. (2024). A critical review of test methods and alternative scientific approaches to compliance and safety evaluation of paper and board for food contact. Frontiers in Chemistry, 12, 1397913
  51. Abu Talib, A., Russly, A. R., Bakar, J., Mahmud Ab Rashid, N. K., Ashari, R., & Shukri, R. (2024). Effects of different starches on the physicochemical and sensory characteristics of extruded fish snacks. Food Research, 8(6), 57-70
  52. Tokarczyk, G., Bienkiewicz, G., Biernacka, P., Przybylska, S., Sawicki, W., & Tabaszewska, M. (2025). Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (Ciprinus carpio L.) and Tapioca Starch (Manihot esculentus). Molecules, 30(5), 1139
  53. Wang, S., Li, C., Copeland, L., Niu, Q., & Wang, S. (2015). Starch retrogradation: A comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 14(5), 568–585
  54. Wang, Y., Wu, X., McClements, D. J., Chen, L., Miao, M., & Jin, Z. (2021). Effect of new frying technology on starchy food quality. Foods, 10(8), 1852
  55. Zhao, W., Zhang, Y., & Sun, H. (2025). Unlocking marine food potentials: empowering bioactive compounds, precision nutrition, and sustainable dietary solutions. Frontiers in Nutrition, 12, 1674047
  56. Zhao, Y., Zhou, W., Li, M., Zhang, Y., Lv, W., Huang, W., ... & Li, M. (2025). Effects of Different Farming Models on Muscle Quality, Intestinal Microbiota Diversity, and Liver Metabolism of Rice Field Eel (Monopterus albus). Foods, 14(13), 2383
  57. Zhu, J., Li, J., Wu, H., Zhu, Y., Dong, J., Huang, R., & Shen, R. (2024). Processing of Whole Kernel Tapioca Pearl and Milk Tea Boba from Fresh Highland Barley: Optimization of Processing Parameters and Quality Evaluation. Foods, 13(6), 927

Last update:

No citation recorded.

Last update: 2026-06-12 14:53:02

No citation recorded.