PENGARUH SUBSTITUSI IKAN GABUS (Channa striata) DENGAN IKAN TENGGIRI (Scomberomorus commersoni) TERHADAP KARAKTERISTIK TEPUNG IKAN SEBAGAI BAHAN BAKU PEMPEK LENJER

IZWAN, MUHAMMAD and Widowati, Tri Wardani and Parwiyanti, Parwiyanti (2021) PENGARUH SUBSTITUSI IKAN GABUS (Channa striata) DENGAN IKAN TENGGIRI (Scomberomorus commersoni) TERHADAP KARAKTERISTIK TEPUNG IKAN SEBAGAI BAHAN BAKU PEMPEK LENJER. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this research was to determine the formula of fish meat as a raw material of fish flour and pempek lenjer. This research used a non factorial Completely Randomized Design consisted of one factor namely formulation of snakehead and spanish mackerel fish for making fish flour and pempek lenjer with 6 levels of treatment A1 (100% spanish mackerel fish : 0% cork fish), A2 (80% spanish mackerel fish : 20% cork fish), A3 (60% spanish mackerel fish : 40% cork fish), A4 (40% spanish mackerel fish : 60% cork fish), A5 (20% spanish mackerel fish : 80% cork fish), A6 (0% spanish mackerel fish : 100% cork fish). Each treatment was conducted in triplicates. The observed parameters for fish flours were physical characteristics (color L*, C*, h*, water holding capacity) and chemical characteristics (moisture and ash content). While, the onserved parameters for pempek lenjer were physical characteristics (color (L*, C*, h) and texture (hardness)). The results of this research showed that the formulation of snakehead and spanish mackerel fish for making fish flour had significant effect on color (lightness and chroma) and the formulation of snakehead fish and spanish mackerel fish for making pempek lenjer had significant on color (lightness, chroma and hue) and texture (hardness). The best treatment for pempek lenjer will be continued to analyzed its protein and fat content of the fish flour. The A4 treatment (mackerel fish flour 40% : snakehead fish flour 60%) was considered as the best treatment based on similiarity of physical characteristic (texture) with commercial pempek 232.73 gf, and chemical characteristic that confirm Indonesian National Standard that was moisture content 9.86% and ash content 2.80%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	ikan gabus, ikan tenggiri, pempek lenjer, tepung ikan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Muhammad Izwan -
Date Deposited:	27 Jul 2021 07:27
Last Modified:	27 Jul 2021 07:27
URI:	http://repository.unsri.ac.id/id/eprint/50438

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