Gajo, Princess Lean Date Performed: November 03, 2016 Gallego, Diana Sensory Evaluation: November 07, 2016 Gasit, LC May Date Submitted: November 11, 2016 Iwag, Liza Mina Lorraine Resano, Ecel ACTIVITY 12 FISH KROPEK I. INTRODUCTION Kroepeck or kropek refers to a dried product that is traditionally made from ground rice added with shrimp or fish (Espejo-Hermes, 1998). It is known as kropek in the Philipppines, keropok in Malaysia, puk, kerupuk,or kroepoek in Indonesia and bánhphồngtôm in Vietnam. This deep-fried cracker is a popular snack in certain parts of East and Southeast Asia. Nowadays, the procedure usually uses riceflour and cornstarch because rice exhibits a wide variability in its type which can affect the quality of the product being produced (Espejo-Hermes, 1998). It is also usually added with powdered seafood such as Fish Protein Concentrate (FPC) and shrimp powder. Fish Protein Concentrate (FPC)added to kroepeck increases its protein content relative to its high carbohydrate content (Espejo- Hermes, 1998). However, shrimp heads and minced fish can also be used. The popular type of kroepeck is prawn-based which is called krupuk udang in Indonesian, 炸庀 虾片 (fried prawn crisps) in Chinese, prawn crackers in British English, shrimp chips or shrimp crackers in American English and Nuvole di Drago(Dragon's Clouds) in Italian languages. Kroepeck-making added with shrimp is usually prepared using this process: Cleaning and soaking of rice and blanched shrimps overnight, grinding of rice and shrimp into a homogeneous mixture, addition of salt and lime, steaming, cutting into desired sizes, dryingthoroughly under the sun or solar dryer to attain a brittle product, frying in a deep hot oil until it swellsand packing in a sealed bag to retain the crispy quality of the product (Agriculture and Fishery Technology, n.d.). A good quality kroepeck is brittle and crispy. At the end of this activity, the students will be able to do the following: first, utilize fish or shrimp in making kropek may it be minced fish, (FPC), shrimp heads or shrimp powder; secondly, evaluate the effect of using fish or shrimp and type of flour on the acceptability and quality of kropek; and make recommendations on how to further improve kropek quality. II. METHODOLOGY Materials and Ingredients The following are the equipments used in the activity: containers for weighing of ingredients, bowl, balance aluminium tray, steamer/ double boiler, drying tray, and mechanical dryer. The ingredients used are: 75g rice flour, 25g minced fish, 1.5g salt, 5g MSG, 1g sugar and 131.0g water. Procedure In the preparation of the fish kropek, all ingredients stated above were combined in a mixing bowl. The water was added last to the mixture and mixed it well. When the mixture blended already, three table spoons of mixture was placed on a grease pan. It was then steamed for two minutes or until it becomes transluscent. After the steaming, it was