Dough Proportion Optimization of High Albumin “Kerupuk Basah” of Toman Fish, A Traditional Food From Kapuas Hulu West Kalimantan, Indonesia

The purpose of this study was to determine the effect of the optimization of the proportion of tapioca flour: MOCAF: fish on the physical, chemical, and organoleptic characteristics of “kerupuk basah”. The research design in this experiment is Response Surface Model (RSM) using Design Expert 7.0 method of Box-Behnken Design (BBD) using 3 factors (proportion of tapioca flour, MOCAF, and fish) and 2 responses (elasticity and protein content). The optimum projection of “kerupuk basah” was tested for albumin levels. The results of this study indicate that the optimum proportion of belida “kerupuk basah” is tapioca flour: MOCAF: fish that is 55.19: 30.00: 97.09. The optimum proportion of belida “kerupuk basah” produces optimal response predictions, namely 0.13816 kg of hardness and protein content 14.0356%, while the actual optimal response is 0.134 ± 0.02 kg elasticity and protein content 14.210 ± 0.05%. While the optimum proportion of toman fish “kerupuk basah” is tapioca flour: MOCAF: fish that is 54.29: 30.89: 92.55. The optimum proportion of toman fish crackers produces an optimal response prediction that was the hardness of 0.091678 kg and protein content of 17.2758%, while the actual optimal response was the hardness of 0.087 ± 0.04 kg and protein content of 16.560 ± 0.03%. “kerupuk basah” toman fish with the best treatment show higher albumin levels