KARAKTERISTIK FISIK PEMPEK BERDASARKAN RASIO DAGING IKAN DAN TEPUNG TAPIOKA

KURNIASIH, REGITA and Supriadi, Agus (2024) KARAKTERISTIK FISIK PEMPEK BERDASARKAN RASIO DAGING IKAN DAN TEPUNG TAPIOKA. Undergraduate thesis, Universitas Sriwijaya.

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Abstract

Regita Kurniasih. Physical caracteristics of pempek based on the ratio of fish meat and tapioca flour. (AGUS supervisor). This research aims to determine the physical characteristics of pempek based on the differences in the formulations used. The research method used was descriptive with 10 treatments and 2 types of fish, namely snakehead fish and mackerel. The parameters used are pempek development test analysis, water absorption, texture, color and density. The results showed the texture value of snakehead fish pempek (19,73N -47,86 N)) and mackerel fish pempek (15.09 N-48.08 N), initial density value of mackerel fish pempek (1,15 -1,03 ), the saturated density value of mackerel fish pempek (1,33 -0,94 [ ). Initial density value of Gabus fish Gabus (1,15 3-1,05 ), saturated density value of Gabus fish (1,32 ) - ). Water absorption value in snakehead fish pempek (4.1%-11.67%). Water absorption value in mackerel fish pempek (5,54% - 14,04%). Development value of snakehead fish pempek (0,8%-4,08%). Development value of mackerel fish pempek (0.79-4.38%). The color test value of snakehead fish pempek (3.82-8.77). Mackerel fish pempek color test value (4.46-7.89). Keywords: pempek, characteristics, snakehead fish, mackerel fish.Regita Kurniasih. Karakteristik Fisik Pempek Berdasarkan Rasio Daging Ikan dan Tepung Tapioka. (Pembimbing AGUS). Penelitian ini bertujuan untuk mengetahui karakteristik fisik pempek berdasarkan perbedaan formulasi yang digunakan. Metode penelitian yang digunakan adalah deskriptif dengan 10 perlakuan dan 2 jenis ikan yaitu ikan gabus dan ikan tenggiri. Parameter yang digunakan yaitu analisa uji pengembangan pempek, penyerapan air, hardness, warna dan densitas. Hasil penelitian menunjukkan Nilai hardness pempek ikan gabus (19,73N-47,86 N) dan pempek ikan tenggiri (15,09 N-48,08 N), Nilai densitas awal pempek ikan Tenggiri (1,15 [g/cm]^3-1,03 [g/cm]^3), nilai densitas jenuh pempek ikan Tenggiri (1,33 -0,94 ). Nilai densitas awal pempek ikan Gabus (1,15 - 1,05 ), nilai densitas jenuh pempek ikan Gabus (1,32 sampai dengan 0,94 Nilai penyerapan air pada pempek ikan gabus (4,1%-11,67%). Nilai penyerapan air pada pempek ikan tenggiri (5,54%-14,04%). Nilai pengembangan pempek ikan gabus (0,8%-4,08%). Nilai pengembangan pempek ikan tenggiri (0,79%-4,38%). Nilai uji warna pempek ikan gabus (3,82-8,77). Nilai uji warna pempek ikan tenggiri (4,46-7,89).

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: pempek, karakteristik, ikan gabus, ikan tenggiri
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: Regita Kurniasih
Date Deposited: 24 Sep 2024 06:33
Last Modified: 24 Sep 2024 06:33
URI: http://repository.unsri.ac.id/id/eprint/90737

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