RATIONALE
Krupuk or kropek is widely known as prawn crackers that are associated most closely with Malaysia and Indonesia and are quite popular in Southeast Asia. It is made from starch or tapioca flour and other seasonings. The mixture is dried under the sun or dehydrated using the dryer machine to remove the liquid and fried until it expands and becomes crispy.
The squid kropek is already quite popular in the Philippines. Surprisingly, squid has a good source of vitamin B12, vitamin B6, protein, and other vitamins and minerals. Squid also has a high amount of dietary cholesterol and very low in saturated fat. However, Malunggay could help enhance the nutrient profile and contribute more excellent nutrients in a simple squid cracker. Moringa oleifera or also known as malunggay is a locally-available crop in the Philippines and has high nutritive values. The leaves are rich in calcium, protein, potassium, minerals, vitamins such as vitamin C and vitamin A, and other essential phytochemicals.
Moreover, a squid kropek is a light snack that can be taken anywhere that has a lot of nutritious benefits in every piece. It can be eaten as an appetizer, sometimes as accompaniment in drinking sessions, or even paired with a meal. The versatility of the kropek product, in general, is one of the reasons why many individuals preferred and enjoy it. The addition of Malunggay will help meet and enhance the nutritional content of a simple squid kropek.
A squid kropek is quite nutritious alone such that squid has a rich amount of vitamins and minerals, and addition of malunggay will make a regular squid kropek different from other kropeks and will make the target customers and even those people who want to try and eat the malunggay squid kropek with no worries, and have as much as they want with a guilt-free indulgence.
GENERAL PRODUCTION FLOW CHART
Purchase good quality raw materials.
Preparation of raw materials. This step also means a second inspection of the quality of raw materials. Make sure that bad quality raw materials will not be part of the production.
Cleaning and sanitation of utensils and processing area.
cleaning and slicing of squid into small parts for easy grinding.
Plucking of Malunggay leaves.
Grinding of Malunggay and Squid cuts using a food processor.
Mixing of ingredients. Mix first all the dry ingredients before adding the Malungay and squid.
spread the mixture in a tray, make sure that the mixture is evenly distributed. Dry until it reaches an opaque texture.
cute the dried mixture into your desired size and shape then deep fry until it expands.
LIST OF RAW MATERIALS
Table 1: List of raw materials and their quantity in every Formulation of Crispy Malunggay Squid Kropek
LIST OF EQUIPMENT AND UTENSILS
Table 2: Equipment and specifications for the Crispy Malunggay Squid Kropek
Table 3: Utensils for the Crispy Malunggay Squid Kropek
PACKAGING DESIGN
Table 4. Packaging Requirements and Specifications for the Crispy Malunggay Squid Kropek
EXPERIMENT/RESEARCH DESIGN
The product developers want to evaluate the consumer’s preference and acceptability rate by conducting sensory evaluation tests and using a hedonic scale format for Crispy Malunggay Squid Kropek.
Table 5: Research question, Independent and dependent variables
Table 6: Possible Cofounding variable and Treatment on How to Control in the Production
SENSORY EVALUATION METHOD
One of the biggest challenges in creating a new food product is predicting how it will be accepted by consumers. There are a number of factors that determine consumer acceptance including price, convenience, and packaging. But one key factor that deserves significant evaluation is the sensory experience that consumers have with the food. In this new product development, the crispy malunggay squid kropek, the sensory evaluation method that will be conducted is the consumer acceptability test also known as acceptability test. where the panelists will be asked to evaluate the products’ sensory attributes, such as taste, texture, appearance, and aroma, using a 9 point hedonic scale to draw the level of the likeness of the product.
The result of the acceptability test will help the product developer to see the acceptability rate of the product. if the product is not highly acceptable, the developer will have bases to improve the existing formula until the product will be acceptable for the consumer.
CHEMICAL, PHYSICO-CHEMICAL & MICROBIOLOGICAL ANALYSIS
Chemical analysis
Malunggay is a good source of antioxidants and squid is linked to its high protein content. It is relatively low in fat, especially saturated fat. Determination of fat and moisture content will be the chemical analysis to be conducted.
Physico–Chemical Analysis
The physic0-chemical characteristics of Crispy Malunggay Squid Kropek such as moisture content and water activity will be monitored.
Microbiological Analysis
The microbiological analysis that will be conducted in Crispy Malunggay Squid Kropek is Aerobic Plate Count (APC). It is intended to determine the possible level of microorganisms which is quite useful to provide information about the quality changes and shelf life. Not all that, Aerobic Plate Count (APC) is also useful as an indicator of safety and evaluates the acceptability of a product.