Karakteristik Sensori, Kimia dan Fisik Pempek dari Ikan Tenggiri dan Ikan Kiter pada Berbagai Formulasi

Esa Ghanim Fadhallah; Fibra Nurainy; Erdi Suroso

doi:10.25181/jppt.v21i1.1972

Authors

Esa Ghanim Fadhallah Universitas Lampung
Fibra Nurainy
Erdi Suroso

DOI:

https://doi.org/10.25181/jppt.v21i1.1972

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.

Downloads

Download data is not yet available.

References

Alhanannasir, Dasir, and Belasanjaya, D., 2018. Karakteristik Fisik, Aroma Dan Protein Pempek Lenjer Dengan Metode Frekuensi Pencucian Air Es. In: The 8 th University Research Colloquium 2018 Universitas Muhammadiyah Purwokerto. 135–143.

Aminullah, A., Daniel, D., and Rohmayanti, T., 2020. Profil tekstur dan hedonik pempek lenjer berbahan lokal tepung talas bogor (Colocasia esculenta L. Schott) dan ikan lele dumbo (Clarias gariepinus). Jurnal Teknologi & Industri Hasil Pertanian, 25 (1), 7–18.

AOAC, 2005. Official Methods of Analysis of AOAC International. Washington DC: Association of Official Agricultural Chemistry.

Ardianti, Y., 2015. Overhead Pabrik Terhadap Harga Pokok Produksi Pada. Jurnal Jurusan Pendidikan Ekonomi (JJPE), 5 (1), 1–10.

Chakrabarti, R. and Gupta, S., 2000. Characteristics of gel from the meat of twelve species of fish from Visakhapatnam Coast. Food Technology, 37 (1), 5–7.

Haliza, W., Kailaku, S.I., and Yuliani, S., 2017. Penggunaan mixture response surface methodology pada optimasi formula brownies berbasis tepung talas banten (Xanthosoma undipes K. Koch) sebagai alternatif pangan sumber serat. Jurnal Penelitian Pascapanen Pertanian, 9 (2), 96–106.

Indiarto, R., Nurhadi, B., and Subroto, E., 2012. Kajian karakteristik tekstur dan organoleptik daging ayam asap berbasis teknologi asap cair tempurung kelapa. Jurnal Teknologi Hasil Pertanian, 5 (2), 106–116.

Iswara, J.A., Julianti, E., and Nurminah, M., 2019. Karakteristik tekstur roti manis dari tepung, pati, serat dan pigmen antosianin ubi jalar ungu. Jurnal Pangan dan Agroindustri, 7 (4), 12–21.

Jacoeb, A.M., Pradana, G.W., and Nurjanah, N., 2018. Karakteristik asam amino dan jaringan daging ikan barakuda (Sphyraena jello). In: Prosiding Seminar Nasional Ikan ke-8. Bogor: Masyarakat Iktiologi Indonesia, 45.

Karneta, R., Rejo, A., Priyanto, G., and Pambayun, R., 2013. Difusivitas panas dan umur simpan pempek lenjer. Jurnal Keteknikan Pertanian, 1 (1), 131–141.

Maulid, D. and Nurilmala, M., 2015. Dna Barcoding Untuk Autentikasi Produk Ikan Tenggiri (Scomberomorus Sp). Jurnal Akuatika Indonesia, 6 (2), 154–160.

Di Monaco, R., Cavella, S., and Masi, P., 2008. Predicting sensory cohesiveness, hardness and springiness of solid foods from instrumental measurements. Journal of Texture Studies, 39 (2), 129–149.

Nofitasari, N., Badar, and Syarif, W., 2015. Pengaruh penggunaan jenis ikan yang berbeda terhadap kualitas pempek. E-Journal Home Economic and Tourism, 10 (3), 356–369.

Rahmawati, L.D., 2019. Pengaruh Biaya Terhadap Harga Pokok Produksi Pada Perusahaan Manufaktur Sub Sektor Makanan dan Minuman Yang Terdaftar Di Bursa Efek Indonesia (BEI). Assets, 9 (2), 59–72.

Rofiq, M. and Ernawati, 2017. Proporsi penambahan tepung tapioka dan lama perebusan terhadap kualitas pempek ikan belut (Monopterus albus). TEKNOLOGI PANGAN: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 8 (1), 9–16.

Sari, M.O.S.K., Suharno, B., and Rahayu, P., 2016. Kandungan Protein dan Sifat Organoleptik Pempek Ikan Rucah dengan Berbagai Konsentrasi Bawang Putih ( Allium sativum ). In: Prosiding Seminar Nasional Sains dan Entrepreneurship III Tahun 2016. Semarang, 424–431.

Setyowati, W.T. and Nisa, F.C., 2014. Formulasi biskuit tinggi serat (Kajian proporsi bekatul jagung : tepung terigu dan penambahan baking powder). Jurnal Pangan dan Agroindustri, 2 (3), 224–231.

Simpson, B.K., 2012. Food Biochemistry and Food Processing. 2nd Editio. Oxford: Wiley-Blackwell.

Srihari, E., Lingganingrum, F.S., Damaiyanti, D., and Fanggih, N., 2015. Ekstrak Bawang Putih Bubuk Dengan Menggunakan Proses Spray Drying. Universitas Surabaya : Fakultas Teknik Kimia, 9 (2), 62–68.

Sugito, S. and Hayati, S., 2006. Penambahan daging ikan gabus (Ophiocepalus strianus BLKR) dan aplikasi pembekuan pada pembuatan pempek gluten. Jurnal Ilmu-Ilmu Pertanian Indonesia, 8 (2), 147–151.

Suman, S.P. and Joseph, P., 2013. Myoglobin chemistry and meat color. Annual Review of Food Science and Technology, 4 (1), 79–99.

Talib, A. and Marlena, 2015. Karakteristik organoleptik dan kimia produk empek-empek ikan cakalang. Agrikan: Jurnal Agribisnis Perikanan, 8 (1), 50–59.