Pertanika 6(3), 56-60 (1983) Keropok Lekor - Boiling and Steaming Methods of Processing JAMILAH BAKAR Fakulti Sains dan Teknologi Makanan, Universiti Pertanian Malaysia, Serdang, Selangor, Malaysia. Key words: Keropok lekor; processing; storage RINGKASAN Keropok lekor daripada ikan kembong (Rastrelliger kanagurta) dimasak dengan cara direbus dan dikukus. Kemudian digoreng, dibungkus dan dianalisis. Dua rumusan yang berbeza telah dicuba. Pertama, rumusan asas tanpa sebarang bahan pengawet dan kedua, rumusan asas bercampur bahan pengawet. Telah didapati bahawa tidak ada perbezaan yang bererti di antara sampel-sampel yang dianalisis di dalam kan- dungan kelembapan, 'total plate count' dan nilai asid tiobarbiturik (TBA). Walau bagaimanapun, perbezaan yang sangat bererti (P<. 0 I) didapati di dalam perubahan-perubahan pH sampel-sampel. Sampel-sampel yang dikukus mempunyai pH yang lebih rendah (P<.05). Sampel yang dikukus dan berbahan pengawet didapati paling stabiL Pengkukusan sampel buat masa ini tidak terbukti berfaedah. Tetapi, kemungkinan pengkukusan boleh diubahsuaikan untuk pemerosesan oleh kerana pada keseluruhannya bilangan mikroorganisma pada sampel tersebut lebih rendah (x10 2 lebih rendah daripada yang dire bus). SUMMARY 'Keropok lekor' from Chubb Mackerel (Rastrelliger kanagurta) was precooked by boiling and steaming. They were fried, packed, and then analyzed. Two different formulations were used. They were (i) basic formulation without any preservative and (ii) basic formulation with preservatives added. It was found that the samples tested did not have any significant differences in moisture content, total plate count and thiobarbituric acid value (TBA). However, a significant difference (P<.OI) was observed in the pH changes of samples. Samples which were steamed had significantly lower pH (P<.05). The formulation with preservatives gave the most stable product. Steaming of samples presently did not prove to be feasible. However, it is suggested that steaming can be adopted in the precooking process due to the overall lower microbial count of steamed samples (xI0 2 less than the boiled). INTRODUCTION 'Keropok lekor' as it is called in Trengganu is basically the same as 'Keropok Batang' in Kelantan and 'Keropok Tongkol' in Pahang. It resembles a sausage in texture, but it does not undergo the same final processing as does a sausage. Sausages are smoked or cured to give the required flavour, while the precooked 'keropok lekor' is deep fried prior to eating. Traditionally, the 'keropok' is precooked by boiling in water. Problems such as bacterial Key to author's name: B. Jamilah. 56 activities resulting in surface slime development and mould growth are encountered the next day. Fried 'keropok' also tends to become stale and rancid after a few days. Steaming 'the keropok' could be an alterna- tive method to precooking by boiling in water. In this way the product is not totally immersed in water and thus excessive softening of the outer 'keropok' layer might be prevented. This experi- ment assesses the merits of steaming as an alterna- tive precooking method on the basis of TBA value, pH, moisture content and TPC (total plate count).