IDENTIFIKASI KARAKTERISTIK PEMPEK LENJER PALEMBANG : SEM DAN FTIR

ARIYADI MZ, ARIYADI MZ and Supriadi, Agus (2024) IDENTIFIKASI KARAKTERISTIK PEMPEK LENJER PALEMBANG : SEM DAN FTIR. Undergraduate thesis, Sriwijaya University.

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Abstract

ARIYADI MZ. Identification Characteristic of Pempek Lenjer Palembang: SEM and FTIR (Supervised by AGUS SUPRIADI). Pempek is a traditional food typical of South Sumatra, which is made with many variations, one of which is pempek lenjer Palembang. This study aims to determine the microscopic characteristics (SEM) and FTIR characteristics of Palembang pempek lenjer. The research method used is laboratory experimental method by analyzing the morphological structure and chemical composition contained in Palembang pempek lenjer with 10 levels of treatment. The research parameters used are FTIR and SEM analysis including (roughness surface analysis and primary surface analysis). The results of the research on FTIR testing showed that the 10 samples of Palembang pempek lenjer showed significant similarities that can be seen in the FTIR graph waves containing functional groups C = O, C-N, C = C, C-H, C-O carboxylic acid, C-CL and C-C-O which have a strong wave frequency range while the results of the roughness surface analysis of EL and PR samples are the upper limit and NN, WW, C and HR samples as the lower limit on the roughness surface analysis. The results of the primary surface analysis show that the EL, PR, and SW samples are the upper limit, while the SLM sample is the lower limit in the primary surface analysis test. Keywords: Palembang, Traditional, pempek, SEM, FTIRARIYADI MZ. Identifikasi Karakteristik Pempek Lenjer Palembang : SEM Dan FTIR (Dibimbing oleh AGUS SUPRIADI). Pempek merupakan makanan tradisional khas Sumatera Selatan, yang dibuat dengan banyak variasi, salah satunya adalah pempek lenjer Palembang. Penelitian ini bertujuan untuk mengetahui karakteristik mikroskopis (SEM) dan karakteristik penciri dengan FTIR pada pempek lenjer Palembang. Metode penelitian yang digunakan adalah metode eksperimental laboaratorium dengan menaganlisis struktur morfologi dan komposisi kimia yang terdapat pada pempek lenjer Palembang dengan 10 taraf perlakuan. Parameter penelitian yang digunakan yaitu analisis FTIR dan SEM meliputi (analisis roughness surface dan analisis primary surface). Hasil penelitian pada pengujian FTIR didapatkan hasil bahwa pada ke 10 sampel pempek lenjer Palembang menunjukan kesamaan yang cukup signifikan yang dapat dilihat pada gelombang grafik FTIR yang mengandung gugus fungsi C=O, C-N, C=C, C-H, C-O asam karboksilat, C-CL dan C-C-O yang memiiliki rentang frekuensi gelombang kuat sedang hasil dari analisis roughness surface sampel EL dan PR merupakan batas atas dan sampel NN, WW, C dan SDM sebagai batas bawah pada analisis roughness surface. Hasil dari analisis primary surface menunjukan bahwa sampel sampel EL, PR, dan SW sebagai batas atas, sedangkan sampel SLM sebagai batas bawah pada pengujian analisis primary surface. Kata Kunci : Palembang, Tradisional, pempek, SEM, FTIR

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Palembang, Traditional, pempek, SEM, FTIR
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:	Ariyadi Mz
Date Deposited:	19 Aug 2024 04:14
Last Modified:	19 Aug 2024 04:14
URI:	http://repository.unsri.ac.id/id/eprint/154258

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