Fadhallah, Esa Ghanim and Nurainy, Fibra and Suroso, Erdi (2021) Karakteristik Sensori, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Ikan Kiter Pada Berbagai Formulasi. Jurnal Penelitian Pertanian Terapan, 21 (1). pp. 16-23. ISSN 1410-5020
This is the latest version of this item.
|
Text
1972-Article Text-5484-1-10-20210509 (1).pdf - Published Version Download (280kB) | Preview |
|
|
Text (Hasil penilaian karya ilmiah)
hasil peer review jurnal-upload.pdf - Other Download (534kB) | Preview |
Abstract
Pempek is one of the traditional snack food from Palembang which is made from fish and very popular in Indonesia. The objective of this study was to determine the effect of the combination of barred mackerel fish and pick handle barracuda fish meat on sensory, chemical, and physical properties and to determine the best economic formulation of pempek. This study used the Completely Randomized Design with six-level treatments of a combination of barred mackerel fish and pick handle barracuda fish, respectively, 200 g-0 g (P1), 160 g-40 g (P2), 120 g-80 g (P3), 80 g-120 g (P4), 40 g-160 g (P5), and 0 g-200 g (P6). The characteristics of pempek were observed on the sensory (color, aroma, taste, texture, and overall acceptance), chemical (moisture and protein content), and physical properties (hardness, cohesiveness, springiness). The result showed that the treatment only has a significant effect on the color parameter of sensory properties. The higher amount of use of pick handle barracuda fish significantly reduced the panelist preference on color. The best formulation chosen was the combination of 40 g barred mackerel fish and 160 g pick handle barracuda with an economic total raw material cost of Rp 12.750. This formulation is recommended to produce pempek with the best quality and economic cost.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | Esa Ghanim Fadhallah |
| Date Deposited: | 17 Dec 2021 07:33 |
| Last Modified: | 17 Dec 2021 07:33 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/37353 |
Available Versions of this Item
-
Karakteristik Sensori, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Ikan Kiter Pada Berbagai Formulasi. (deposited 10 May 2021 05:56)
- Karakteristik Sensori, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Ikan Kiter Pada Berbagai Formulasi. (deposited 17 Dec 2021 07:33) [Currently Displayed]
Actions (login required)
 |
View Item |