Development and Functional Analysis of a Furikake Incorporating Pucuk Paku and Belacan

Mastur, Muhammad Shahril Mutohir (2026) Development and Functional Analysis of a Furikake Incorporating Pucuk Paku and Belacan. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Pucuk paku, a traditional fern shoot, is valued for its nutritional and functional properties. This study evaluated three formulations: dried sample (dried pucuk paku flakes), mixed sample (pucuk paku blended with belacan, dried shrimp powder, sugar, and seasonings then dried and turned into flakes), and oiled sample (dried pucuk paku flakes further mixed with oil, belacan, dried shrimp powder, sugar, and seasonings), using Marumiya bonito furikake as control. Proximate composition (total sugar, protein, fat, fiber, moisture, ash, water activity) was measured using standard methods. Minerals (Na, K, Ca, Fe) were analyzed via Flame AAS. Antioxidant activity was assessed through total phenolic content (TPC), total flavonoid content (TFC), and DPPH scavenging. Color (L*, a*, b*) and texture (hardness, crunchiness, peak positive force) were instrumentally analyzed. Sensory evaluation was conducted with 32 untrained panelists using a 9-point hedonic scale. Dried sample retained the highest protein (32.08 ± 0.09%) and fiber (2.63 ± 0.09%) with low fat (0.82 ± 0.09%), moderate moisture (6.9 ± 0.3%), water activity 0.44 ± 0.023, fragile texture (hardness 0.077 ± 0.016 kg/s), and strong antioxidants (TPC 93.57 ± 1.52 mg GAE/mL; TFC 0.678 ± 0.023 mg QE/mL). Mixed sample had lower protein (29.68 ± 0.31%) and fiber (0.95 ± 0.57%) but higher ash (3.50 ± 0.10%), sodium (42.49 ± 1.86 ppm), and lower moisture (4.1 ± 0.3%) with water activity 0.297 ± 0.014 due to seasoning powders. Oiled sample showed higher fat (19.89 ± 0.44%), intermediate moisture (6.8 ± 0.4%), water activity 0.489 ± 0.014, firmer texture (hardness 0.264 ± 0.220 kg/s), moderate antioxidants (TPC 97.17 ± 0.68 mg GAE/mL; TFC 0.311 ± 0.023 mg QE/mL), improved color, and highest overall acceptability (7.03 ± 1.80). Moisture, water activity were key factors influencing shelf life while texture, fat, minerals, and antioxidants were key factors for nutrient and consumer preference. In conclusion, incorporating belacan, dried shrimp powder, seasonings, and oil enhances flavor, texture, and acceptability, while dried flakes preserve nutritional quality