KARAKTERISTIK FISIK DAN KIMIA PEMPEK IKAN TENGGIRI (SCOMBEROMORUS COMMERSON) KOMBINASI IKAN KAKAP PUTIH (LATES CALCARIFER)

ANDINI, JESICHA and Nopianti, Rodiana and Nugroho, Gama Dian (2024) KARAKTERISTIK FISIK DAN KIMIA PEMPEK IKAN TENGGIRI (SCOMBEROMORUS COMMERSON) KOMBINASI IKAN KAKAP PUTIH (LATES CALCARIFER). Undergraduate thesis, Universitas Sriwijaya.

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Abstract

JESICHA ANDINI, Physical and Chemical Characteristics of Narrow-barred Spanish Mackerel Fish (Scomberomorus commerson) Pempek Combined with Barramundi (Lates calcarifer) (Supervised by RODIANA NOPIANTI and GAMA DIAN NUGROHO) This study aims to investigate the effect of a combination of narrow-barred Spanish mackerel (Scomberomorus commerson) and barramundi (Lates calcarifer) on the physical and chemical characteristics of pempek and to determine its best formulation. This research was conducted quantitatively using a Randomized Block Design (RBD) consisting of five treatment levels and three replications: P1: narrow�barred Spanish mackerel and barramundi (4:0), P2: narrow-barred Spanish mackerel and barramundi (3:1), P3: narrow-barred Spanish mackerel and barramundi (2:2), P4: narrow-barred Spanish mackerel and barramundi (1:3), and P5: narrow-barred Spanish mackerel and barramundi (0:4). The parameters measured included proximate test (ash content, moisture content, fat content, protein content, carbohydrates content), pH, color tests (whiteness, lightness, hue, chroma) and texture test (hardness). The proximate test results showed that moisture content ranged from 53.65% to 56.27%, ash content from 1.1% to 1.43%, fat content from 0.35% to 0.8%, protein content from 7.05% to 8.42%, and carbohydrate content from 34.52% to 35.7%. The pH test results ranged from 6.93 to 7.07. The whiteness test results ranged from 54.9 to 59.32, lightness values from 56.54 to 60.3, hue values from 107.75° to 113.39°, and chroma values from 8.89 to 13.17. The hardness test results ranged from 22.7 N to 24.87 N. The findings indicate that the combination of narrow-barred Spanish mackerel and barramundi significantly affected the physical and chemical characteristics of pempek, particularly in protein content, whiteness, lightness, chroma values, and hardness. However, there was no significant effect on moisture, ash, fat, carbohydrate content, pH, and hue values. The best formulation identified in this study was treatment P4. Keywords: barramundi, chemical analysis, narrow-barred Spanish mackerel, pempek, physical analysis JESICHA ANDINI, Karakteristik Fisik dan Kimia Pempek Ikan Tenggiri (Scomberomorus commerson) Kombinasi Ikan Kakap Putih (Lates calcarifer) (Dibimbing oleh RODIANA NOPIANTI dan GAMA DIAN NUGROHO) Penelitian ini bertujuan untuk mengetahui pengaruh kombinasi ikan tenggiri (Scomberomorus commerson) dan ikan kakap putih (Lates calcarifer) terhadap karakteristik fisik dan kimia dari pempek dan menentukan formulasi terbaiknya. Penelitian ini dilakukan secara kuantitatif, dengan Rancangan Acak Kelompok (RAK), terdiri dari lima taraf perlakuan dan tiga kali pengulangan yaitu P1: ikan tenggiri dan ikan kakap putih (4:0), P2: ikan tenggiri dan ikan kakap putih (3:1), P3: ikan tenggiri dan ikan kakap putih (2:2), P4: ikan tenggiri dan ikan kakap putih (1:3), P5: ikan tenggiri dan ikan kakap putih (0:4). Parameter penelitian yang digunakan yaitu uji proksimat (kadar abu, kadar air, kadar lemak, kadar protein, kadar karbohidrat), uji pH, uji warna (whiteness, lightness, hue, chroma), dan uji tekstur (hardness). Hasil penelitian uji proksimat menunjukan nilai kadar air yaitu berkisar antara 53,65%-56,27%, kadar abu 1,1%-1,43%, kadar lemak 0,35%-0,8%, kadar protein 7,05%-8,42%, dan kadar karbohidrat 34,52%-35,7%. Hasil penelitian uji pH yaitu berkisar 6,93-7,07. Hasil penelitian uji warna whiteness yaitu berkisar antara 54,9-59,32, nilai lightness 56,54-60,3, nilai hue 107,75°-113,39°, dan nilai chroma 8,89-13,17. Hasil penelitian uji hardness yaitu berkisar antara 22,7 N-24,87 N. Hasil yang didapatkan yaitu perlakuan kombinasi ikan tenggiri dan ikan kakap putih berpengaruh signifikan terhadap karakteristik fisik dan kimia pempek pada uji kadar protein, uji whiteness, nilai lightness, nilai chroma, dan uji hardness, sedangkan terhadap uji kadar air, kadar abu, kadar lemak, kadar karbohidrat, uji pH, dan nilai hue tidak berpengaruh signifikan. Formulasi terbaik yang didapatkan pada penelitian ini yaitu pada perlakuan P4. Kata kunci: analisis fisik, analisis kimia, ikan kakap putih, ikan tenggiri, pempek

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	analisis fisik, analisis kimia, ikan kakap putih, ikan tenggiri, pempek
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.5-334.7 Fishery technology
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Jesicha Andini
Date Deposited:	13 Jan 2025 03:04
Last Modified:	13 Jan 2025 03:04
URI:	http://repository.unsri.ac.id/id/eprint/163864

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