Comparison Effect of Cisokan Rice Flour and Cornstarch on Quality Characteristics of Snack Foods Extrudate with Protein Sources of Bilih Fish (mystacoleucus Padangensis)

Abstract The extruded snacks are snacks that are processed by extrusion from flour materials with the addition of other ingredients through the frying process or without frying. Generally, extruded snack products are low in protein. The protein content of extruded snack products can be increased by adding Bilih fish. This study aimed to determine the Cisokan rice flour and cornstarch ratio to the quality characteristics of extruded snacks. This study used a Completely Randomized Design (CRD) method with five treatments and three replications. The data obtained were analyzed using ANOVA and further tested with DNMRT at a significance level of 5%. The treatment used was the ratio of Cisokan rice flour and cornstarch, namely: A (95:5), B (90:10), C (85:15), D (80:20), E (75:25). The results showed that the ratio of Cisokan rice flour and cornstarch at various concentrations gave a 5% significant level effect on the physical properties (hardness and color), and proximate (moisture, ash, protein, fat, and carbohydrate content).