Paper Title
Utilization of Squid Fin for Production of Crispy Snack

Abstract
Squid fin is a by-product from small size squid during squid processing. The objective of this study was to add value of squid fin by production of the crispy snack using double drum dryer. Firstly, the effect of different tapioca flour contents on characteristics of squid snack were determined. Squid fin with 10-80% flour contents was mixed with water and dried at 100 °C using hot air drying. An increase in 10-80% flour contents significantly increased lightness, yellowness color and crispness of sample. However, no significant difference in color and texture properties between samples with 50 and 80% flour contents. Therefore, sample with 80% flour content was selected to determine the drum drying condition. To produce squid snack using double drum dryer, the drying condition was 145 °C of drum surface temperature with 1 mm of gap and 0.14 rpm of drum speed. The water activity (aw) of sample was controlled at 0.25. The drum dried sample had higher lightness and lower hardness than hot air dried sample. Index terms - Squid fin, Snack, Hot air drying, Drum drying.