Adella Anding Aganduk1, Patricia Matanjun1, Tan Tek Song2 and Khor Ban Hock1
1Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia.
2Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia.
Kappaphycus alvarezii is a red seaweed that is popularly cultivated for its phycocolloid, kappa-carrageenan production. The demand for carrageenan is increasing due to its application in the food and non-food industry as a gelling, thickening and stabilising agent. The objective of this study is to determine the effects of K. alvarezii powder fortification on the physical and proximate composition of savoury crackers. The six formulations of crackers incorporated with different concentration of K. alvarezii powder were (Control) 0%, (F1) 1%, (F2) 2.5%, (F3) 5%, (F4) 7.5%, and (F5) 10%. Physical analysis such as thickness, colour, and water activity as well as proximate analysis such as moisture, ash, fat, protein, and crude fibre content was conducted. The result showed a significant (p<0.05) decrease in thickness, colour and water activity with an increasing amount of K. alvarezii powder added. Meanwhile, the result in the proximate analysis showed a significant (p < 0.05) increase in ash and fibre content with an increasing amount of K. alvarezii powder added. Other than that, the protein, fat, and moisture content was seen to be decreasing in trend as more K. alvarezii powder was added. In conclusion, the fortification of K. alvarezii powder in crackers showed improvement in the nutrient content and physical properties of the crackers.