KARAKTERISTIK FISIK DAN KIMIA PEMPEK IKAN TENGGIRI (Scomberomorus commerson) KOMBINASI IKAN PARANG-PARANG (Chirocentrus dorab)

ANGGRAINI, SARI and Nopianti, Rodiana (2025) KARAKTERISTIK FISIK DAN KIMIA PEMPEK IKAN TENGGIRI (Scomberomorus commerson) KOMBINASI IKAN PARANG-PARANG (Chirocentrus dorab). Undergraduate thesis, Sriwijaya University.

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Abstract

Pempek is a traditional Palembang food made from ground fish meat mixed with Pempek is a traditional Palembang food made from ground fish meat mixed with tapioca flour. Characteristics that can be seen for the quality of pempek are based on the color, texture, and protein nutritional content of pempek. This study aims to determine the effect of the combination of mackerel (Scomberomorus commerson) and parang-parang fish (Chirocentrus dorab) on the physical and chemical characteristics of pempek and determine the best formulation. The research method used is quantitative, with a Randomized Group Design research design, which consists of 5 treatment levels and three repetitions, namely P1: 100% narrow-barred Spanish mackerel fish, P2: 75% narrow-barred Spanish mackerel fish, 25% wolf-herring fish, P3: 50% narrow-barred Spanish mackerel fish, 50% parang-parang fish, P4: 25% narrow-barred Spanish mackerel fish, 75% wolfherring fish, P5 100% wolf-herring fish. The research parameters used are chemical analysis of proximate test (water content, ash, water, and fat, protein, and carbohydrates) and pH test for physical analysis, namely color test (whiteness, lightness, hue, chroma) and texture test (hardness). The results of chemical and physical analysis of pempek in this study for the value of water content ranged from 51.89% - 53.10%, ash content ranged from 1.0% - 1.2%, fat content ranged from 0.42% - 0.54%, protein content ranged from 7.0% - 8.2%, carbohydrate content ranged from 37.05% - 40.40%. The pH test results ranged from 6.9 to 7.1. Color test results whiteness ranged from 56.26 - 57.12, lightness values ranged from 57.6- 58.6, hue values ranged from 105.5° - 117.6°, and chroma values ranged from 10.50 - 13.34. The hardness test results ranged from 22.86 N - to 24.83 N. The treatment of the combination of mackerel and parang-parang fish was significantly different from the value of protein content, chroma value, hue value, and hardness value. In contrast, the test values of water content, ash content, fat content, carbohydrate content, whiteness value, lightness value, and pH test were not significantly different. The best formulation in this study is treatment P4 (75% wolf-herring fish, 25% narrow-barred Spanish mackerel fish).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	physical analysis, chemical analysis, narrow-barred spanish mackerel fish, wolf-herring fish, pempek.
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Sari Anggraini
Date Deposited:	07 Mar 2025 05:57
Last Modified:	07 Mar 2025 05:57
URI:	http://repository.unsri.ac.id/id/eprint/167991

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