Volume 3, Issue 2 (2024)
Acceptability of fish-jackfruit kroepeck with moringa leaves
Techie V. Labinghisa
College of Education Graduate Programs
Capiz State University Roxas City Main Campus
Roxas City, Philippines
Email: [email protected]
Abstract: This study was conducted to develop and determine the acceptability of fish- jackfruit kroepek with
moringa leaves. The products of this study were evaluated as to sensory qualities and acceptability in terms of
appearance, aroma, taste and texture. The study was a developmental-experimental research that used the
Completely Randomized Design (CRD), with three treatments in three trials. Score cards with nine-point
hedonic scales was utilized in the collection of data. The general acceptability was evaluated by 100 consumers.
The results show that based on the consumer’s acceptability there were a significant difference among the three
treatments of the fish Jackfruit Kroepeck with malunggay leaves in favor of treatment B.
Keywords: Formulation, Analysis, Acceptability, Fish, Jackfruit, Seeds, Moringa, Kroepeck
Date Submitted: May 2, 2024
Date Accepted: May 22, 2024
Date Published: May 25, 2024
INTRODUCTION
In recent years, there has been a growing interest in exploring alternative sources of nutrients
and sustainable food ingredients to address global food security challenges and promote
healthier dietary practices. As part of this endeavor, the utilization of unconventional yet
nutritionally rich ingredients has garnered attention as a means to develop innovative food
products with enhanced nutritional profiles (Khoo, et al., 2019).
The galonggong fish (Decapterus macrosoma), being a significant source of high-
quality protein and essential nutrients, holds considerable potential for diversifying food
product development (FAO, 2018). This fish is also abundant in the province of Capiz and is
a staple food of the masses. Hence, the potential of developing it into different types of food
products, aside from being a viand, is possible. Concurrently, malunggay (Moringa oleifera),
commonly known as the miracle tree, and langka or jackfruit (Artocarpus heterophyllus)
seeds have emerged as promising candidates for incorporating into food formulations due to
their nutritional density and functional properties (Anwar et al., 2016; Nambiar and Seshadri,
2015).
It is understood that diet affects lifelong health. Diet and nutrition affect fetal, baby,
child, and adolescent growth and development. Early nutrition affects adult chronic disease
risk. Fish consumption in the Philippines has fallen. Young people eat less fish than adults,
and young women in particular consume Fish Jackfruit Kroepeck with Moringa Leaves.
From a health standpoint, increasing the intake of both and Galunggong, Moringa Leaves is
beneficial. The researcher was interested in the feasibility of incorporating the above-
mentioned products together, particularly Moringa and Jackfruitseeds flour into fish-based
kroepeck, herein referred to as "Kroepeck," to enhance their nutritional value and sensory
attributes. By utilizing these alternative ingredients, the study seeks to explore the potential of
creating a novel snack product that not only provides essential nutrients but also contributes
to sustainable food production and utilization of underutilized resources (retrieved from
www.fishalliance.ru/en frontpages/viewpage/39).
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Acceptability of fish-jackfruit kroepeck with moringa leaves
The utilization of Moringa and Jackfruit (Langka) seeds flour in fish-based crackers
presents an opportunity to leverage the nutritional benefits of these ingredients while
addressing challenges related to food waste and resource optimization. Additionally, the
development of such innovative food products aligns with the broader goals of promoting
dietary diversity and improving food security, particularly in regions where access to
nutritious foods may be limited. For this reason, the researcher was motivated and
encouraged to conduct a study on making varied food product like Jackfruit Kroepeckwith
Moringa Leaves.
Research objective
This experimental study was conducted to develop fish jackfruit kroepek with moringa leaves
and to determine the general acceptability of the products in terms of appearance, aroma,
crispiness and taste.
LITERATURE REVIEW
Fish kroepek, a traditional snack popular in Southeast Asia, has garnered attention in both
local and global markets due to its unique flavor and texture. Understanding the factors
influencing its general acceptance among consumers is essential for producers and marketers
to develop effective strategies for promoting and distributing this product.
Several studies have investigated the general acceptance of fish kroepek and its variations.
For instance, Tan et al. (2016) conducted a consumer survey to assess the preferences and
attitudes towards fish-based snacks in Malaysia. The study found that factors such as taste,
aroma, and packaging influenced consumers' willingness to purchase fish kroepek. Similarly,
Nguyen et al. (2018) explored consumer perceptions of fish-based snacks in Vietnam and
highlighted the importance of sensory attributes, nutritional value, and price in shaping
purchasing decisions.
In addition to sensory factors, cultural and social influences also play a significant role
in the acceptance of fish kroepek. Research by Lim and Chong (2017) examined the cultural
significance of fish snacks in Singapore and revealed how these products are deeply
embedded in local culinary traditions. Similarly, Thanh et al. (2020) investigated the social
factors influencing the consumption of fish-based snacks in Indonesia, emphasizing the role
of social norms and peer influence.
Furthermore, marketing strategies and product positioning can impact the general
acceptance of fish kroepek. Effective branding, packaging design, and promotional activities
can enhance consumer perception and generate interest in the product. For example, a study
by Rahman et al. (2019) evaluated the marketing strategies employed by fish kroepek
manufacturers in Thailand and identified key success factors such as product innovation and
brand visibility.
The general acceptance of fish kroepek is influenced by various factors, including
sensory attributes, cultural norms, social influences, and marketing strategies. By
understanding these factors and addressing consumer preferences, producers can capitalize on
the growing demand for traditional and innovative fish-based snacks in both local and
international markets (Rozin, 2015).
To delve deeper into the factors affecting the general acceptance of fish kroepek, it is
crucial to explore how these elements interact and evolve within the context of changing
consumer preferences and market dynamics. One aspect worth considering is the role of
health and nutrition perceptions in shaping consumer attitudes towards fish-based snacks.
(Rahman, et al., 2019)
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Techie V. Labinghisa
Health-conscious consumers increasingly prioritize products perceived as nutritious and
beneficial to their well-being. Fish kroepek, being made from fish, inherently carries certain
health associations due to the nutritional profile of fish, including its high protein content,
omega-3 fatty acids, and various vitamins and minerals. Studies have shown that consumers
are more likely to choose snacks perceived as healthier options, particularly those with
natural and wholesome ingredients (Rozin, 2015). Therefore, emphasizing the nutritional
benefits of fish kroepek in marketing and packaging materials can enhance its appeal to
health-conscious consumers.
Moreover, the marketing and packaging strategies employed for fish kroepek can
significantly influence consumer perceptions of the product's healthiness. Packaging that
highlights key nutritional information, such as protein content, omega-3 fatty acids, and
absence of artificial additives, can reinforce the perception of fish kroepek as a healthy snack
choice. Additionally, labeling certifications such as "low-fat,""gluten-free," or "high-protein"
can further enhance its health appeal and attract health-conscious consumers
(Wansink&Chandon, 2014).
Furthermore, incorporating functional ingredients known for their health-promoting
properties, such as herbs, spices, or seaweed extracts, can not only enhance the nutritional
profile of fish kroepek but also appeal to consumers seeking functional snacks with added
health benefits (Elmadfa& Meyer, 2019).
By leveraging health and nutrition perceptions through targeted marketing and
packaging strategies, fish kroepek manufacturers can enhance the product's appeal to health-
conscious consumers and capitalize on the growing demand for nutritious and functional
snacks in the market.
Sensory evaluation plays a crucial role in determining consumer acceptance of food
products, including fish kroepek. Studies have shown that sensory attributes such as taste,
texture, aroma, and appearance significantly influence consumer preferences (Meilgaard et al.,
2016). Therefore, it is essential to conduct sensory analysis to identify the optimal
formulation and processing methods that result in a desirable sensory profile for fish kroepek.
For instance, research by Smith et al. (2018) explored different seasoning blends and frying
techniques to enhance the flavor and crispiness of fish-based snacks, ultimately improving
consumer acceptance.
Consumer taste preferences vary across cultures and regions, impacting the acceptance
of fish kroepek in different markets. Studies have investigated taste preferences for seafood
snacks and found that factors such as familiarity with seafood flavors, spiciness levels, and
perceived freshness influence consumer liking (Pineau et al., 2019). Therefore, understanding
local taste preferences and adapting the flavor profile of fish kroepek to align with consumer
expectations is crucial for market success.
Consumers increasingly seek healthier snack options, driven by concerns about obesity,
cardiovascular health, and general well-being. Fish kroepek, being a seafood-based product,
inherently carries health associations due to its nutritional profile rich in protein, omega-3
fatty acids, and essential vitamins and minerals (Mozaffarian&Rimm, 2016). Leveraging
these health benefits through targeted marketing emphasizing the nutritional value of fish
kroepek can enhance its appeal to health-conscious consumers.
Effective marketing and packaging strategies are instrumental in shaping consumer
perceptions and driving product acceptance. Research suggests that visually appealing
packaging, clear labeling highlighting key nutritional attributes, and strategic placement in
retail outlets can influence purchase decisions (Griffiths et al., 2017). Moreover, digital
marketing channels and social media platforms provide opportunities to engage with
consumers and communicate the unique selling points of fish kroepek, further influencing
consumer perceptions and purchase intent (Lee &Youn, 2018).
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Acceptability of fish-jackfruit kroepeck with moringa leaves
Ultimately, the success of fish kroepek in the market hinges on consumer acceptance, which
is influenced by a combination of sensory attributes, taste preferences, nutritional perceptions,
and effective marketing strategies. Longitudinal studies tracking consumer preferences and
purchasing behavior can provide valuable insights into the evolving acceptance of fish
kroepek over time and across different demographic segments. Hence, the acceptance of fish
kroepek as a seafood-based snack involves a complex interplay of sensory attributes, taste
preferences, nutritional perceptions, and marketing strategies. By understanding and
addressing these factors, manufacturers can enhance the product's appeal and capitalize on
growing consumer demand for nutritious and flavorful snack options.
METHODOLOGY
The research method employed in this study was experimental-developmental research,
which integrates elements of both experimental and developmental methodologies. In this
study, the experimental method was utilized to investigate the optimal proportion of
galunggong fish meat and malunggay leaves in the production of galunggong fish kroepeck,
employing three distinct treatments.
Additionally, the developmental method was employed to explore the potential for
product development and commercialization by incorporating jackfruit seeds into flour for
the production of galunggong fish kroepeck enriched with moringa leaves. This combined
approach allowed for both the exploration of optimal ingredient ratios through controlled
experimentation and the advancement of the product towards market readiness through
developmental strategies.
Product formulation of ingredients in making fish –jackfruit kroepeck with moringa leaves for
sensory evaluation.
Ingredients Treatment A Treatment B Treatment C
Galunggong fish 50 grams
Mo-ong fish 50 grams
Akin-akin fish 50 grams
Malunggay leaves 5 grams 5 grams 5 grams
Jackfruit Seeds flour 50 grams 50 grams 50 grams
Salt 2 grams 2 grams 2 grams
Garlic powder 2 grams 2 grams 2 grams
Black pepper 2 grams 2 grams 2 grams
Lye water 2 ml 2 ml 2 ml
Experimental Procedure
Preparation of raw materials
Preparation of galunggong, moong and akin-akin fish
The preparation of materials, tools, and equipment for the study involved selecting and
purchasing fresh fish required for the experiment. Upon acquisition, the fish underwent
thorough washing and cleaning to remove any dirt and unpleasant odor. This process included
the removal of gills and intestines, followed by rinsing in running water to eliminate blood
and ensure cleanliness. Subsequently, the fish was blanched, a crucial step to facilitate easy
flaking and removal of fins. After blanching, the fish was marinated with calamansi juice, a
pinch of salt, and black pepper for approximately 5 minutes to mitigate any lingering sea-
weedy odor. Finally, the fish was flaked and set aside for later use in the experiment, ensuring
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that it was adequately prepared and primed for incorporation into the Fish Jackfruit Kroepeck
with Malunggay leaves formulation.
Preparation of jackfruit seed flour, moringga leaves, and fish-kroepek
The preparation of Jackfruit seeds began with the collection and thorough washing of the
seeds. Subsequently, they were boiled until tender, ensuring they reached an optimal
consistency for further processing. Following cooking, the outer peel of the jackfruit seeds
were carefully removed, and the seeds were dried using the sun drying method to preserve
their quality and flavor. Once adequately dried, the seeds were roasted in a pan until they
attained a golden brown hue, enhancing their aroma and flavor profile. After roasting, the
seeds were finely powdered using a food processor, and the resulting powder was sifted to
achieve a smooth and fine flour consistency.
The fresh moringa leaves were selected and sorted. Then, they were washed in running
water. The moringa leaves were chopped finely and set aside for later use. The tools and
equipment needed for making the kroepek were measured. In a mixing bowl, all the
ingredients were combined, mixed thoroughly, and allowed to stand for fifteen minutes.
Hands were rubbed with some cooking oil, and the paste was divided into four portions, with
each portion rolled into a cylinder shape about seven centimeters in diameter. They were
steamed for forty-five minutes on medium heat until they were firm and looked slightly
transparent. The mixture was allowed to cool and chilled overnight until it was firm enough
for slicing. It was then cut into thin slices of 2–3 mm thickness and spread onto a baking tray
to dry under the sun for 10 to 12 hours. Finally, the slices were deep-fried until puffed.
Evaluation Procedure and analysis
Sensory evaluation was conducted using a comprehensive scorecard to assess the quality
attributes of the product, including appearance, aroma, taste, and texture. These sensory
qualities played a crucial role in determining the overall acceptability of the fish jackfruit
kroepeck with moringa Leaves formulation. The evaluation aimed to discern any significant
differences in acceptability among the samples concerning taste, appearance, texture, and
odor. The panel of evaluators consisted of 100 individuals, comprising 10 Food Technology
instructors, 15 Technology and Livelihood Education students specializing in Foods, 75
homemakers/consumers, and 10 restaurant and catering business owners, all in Roxas City.
This diverse panel ensured a comprehensive assessment of the sensory qualities and overall
acceptability of the product, providing valuable insights into its market potential and
consumer preferences. The evaluators scored the products using the nine-point hedonic rating
scale. This scale was also used to analyze the data after the survey result was tabulated.
FINDINGS AND DISCUSSION
Based on the evaluation conducted by 100 consumers to assess the acceptability of fish-
jackfruit kroepek with moringa leaves, Treatment B was “Liked Extremely “as shown by the
grand mean rating of 8.21. The second highest score was obtained by Treatment C with a
mean score of 8.07 and interpreted as “Liked Very Much”. Furthermore, the lowest mean
rating of 8.03 was received by Treatment A which was described also as “Liked Very Much”.
The result implies that the three varieties of fish as added ingredients in making fish-
jackfruit kroepeck with moringa leaves were found to be acceptable and potential product for
development. However, the consumers generally preferred Treatment B among the three
treatments.
The findings implied that the three varieties of fish as added ingredients in making fish
- Jackfruit Kroepeckwith moringa leaves were found to be acceptable and potential product
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Acceptability of fish-jackfruit kroepeck with moringa leaves
for development. However, the consumers generally preferred Treatment B among the three
treatments.
Correlating to these findings are previous studies have investigated the general
acceptance of fish kroepek and its variations. For instance, Tan et al. (2016) conducted a
consumer survey to assess the preferences and attitudes towards fish-based snacks in
Malaysia. The study found that factors such as taste, aroma, and packaging influenced
consumers' willingness to purchase fish kroepek. Similarly, Nguyen et al. (2018) explored
consumer perceptions of fish-based snacks in Vietnam and highlighted the importance of
sensory attributes, nutritional value, and price in shaping purchasing decisions. In addition to
sensory factors, cultural and social influences also play a significant role in the acceptance of
fish kroepek. Research by Lim and Chong (2017) examined the cultural significance of fish
snacks in Singapore and revealed how these products are deeply embedded in local culinary
traditions. Similarly, Thanh et al. (2020) investigated the social factors influencing the
consumption of fish-based snacks in Indonesia, emphasizing the role of social norms and peer
influence.
CONCLUSIONS AND RECOMMENDATION
The fish-jackfruit kroepeck with moringa leaves shows significant potential for further
development and marketability. Researchers are encouraged to refine the product based on
consumer feedback to enhance its appeal and market viability. Utilizing fish-jackfruit flour as
a main ingredient in kroepeck production is a promising avenue. Treatment B received the
highest consumer approval, followed by Treatment C, both rated highly, while Treatment A,
though receiving the lowest score, was still "Liked Very Much." It is recommended to submit
the product for proximate analysis and nutrient content evaluation to explore
commercialization opportunities. Additionally, future research should consider exploring
other variants and factors not addressed in the current study.
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