Survey on the salt usage among Fish Cracker (Keropok lekor) manufacturers in several districts of Kuala Terengganu, Malaysia

Qurratul Aeina Faizi   Faizul; Suzana Shahar; Zaliha Harun; Mohd Noor Hidayat  Adenan; Hasnah  Haron

doi:10.55230/mabjournal.v53i3.2814

Authors

Qurratul Aeina Faizi Faizul Nutritional Sciences Programme, Centre for Healthy Ageing and Wellness Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur
Suzana Shahar Dietetics Programme, Centre for Healthy Ageing and Wellness, Faculty Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur
Zaliha Harun Dietetics Programme, Centre for Healthy Ageing and Wellness, Faculty Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur; Faculty of Applied Science, Lincoln University College, 47301 Petaling Jaya
Mohd Noor Hidayat Adenan Agrotechnology and Biosciences Division, Malaysian Nuclear Agency, Bangi, 43000 Kajang
Hasnah Haron
hasnaharon@ukm.edu.my
Nutritional Sciences Programme, Centre for Healthy Ageing and Wellness Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur

Keywords:

fish crackers, food reformulation, keropok lekor, reduced salt, perception

Abstract

Fish crackers (keropok lekor) are known for their tastiness. Although rich in protein and iodine, it contains a high amount of salt or sodium. Therefore, this study aimed to determine the manufacturers’ practice in the preparation of keropok lekor, perception and challenges concerning salt usage, and motivation to reduce salt content. This study also aimed to estimate the sodium content in keropok lekor. Seven manufacturers of keropok lekor in Terengganu were interviewed either face-to-face or online to obtain relevant information. All interviews were recorded, transcribed, and analyzed based on a thematic analysis framework. The recipes of keropok lekor were analyzed using the Nutritionist Pro software to determine the nutritional and sodium content, calculated based on the Malaysian and ASEAN Food Composition Tables. Based on the interviews, most manufacturers (90%) supported the effort to reduce salt in keropok lekor. However, the effort was met with several challenges, such as customer acceptance and negative perception of the taste, decreased sales, and increased material costs. The enabling factors include maintaining the original flavor of keropok lekor, customer requests, marketing opportunities, and the availability of salt substitutes. Support for marketing and financial technology know-how is also necessary. An estimate of 606.43 mg/100g of sodium content in keropok lekor was obtained in this study, which was mainly derived from the usage of sodium chloride and monosodium glutamate (MSG) during the preparation. This study revealed the high salt content in keropok lekor due to the addition of salt and seasonings. There is a potential to reduce salt content in keropok lekor with appropriate support provided to the manufacturers. Nevertheless, further research is needed to produce keropok lekor with reduced salt content, improved sensory, and enhanced microbial and physicochemical characteristics, which can improve customer perception.

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