KARAKTERISTIK FISIKOKIMIA PEMPEK IKAN GABUS (Channa striata) KOMBINASI IKAN TENGGIRI (Scomberomorus commerson)

MONICA, AGNES and Nopianti, Rodiana and Pitayati, Puspa Ayu (2025) KARAKTERISTIK FISIKOKIMIA PEMPEK IKAN GABUS (Channa striata) KOMBINASI IKAN TENGGIRI (Scomberomorus commerson). Undergraduate thesis, Universitas Sriwijaya.

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Abstract

Pempek is a traditional food in Palembang City made from fish meat mixed with tapioca flour and salt. The type of fish used affects the texture of the pempek produced. Fish that are often used in making pempek are Spanish mackerel (Scomberomorus commerson) and snakehead fish (Channa striata). Pempek produced from Spanish mackerel has a dense (hard) and less chewy texture, while pempek from snakehead fish has a soft texture. Texture is one of the important parameters in consumer acceptance of pempek products. Combining these two types of fish is hoped to produce better texture characteristics. This study aims to determine the physicochemical characteristics of pempek and the best treatment of pempek combination. The research method used was Goup Random Design (RAK) with a comparison between snakehead fish and Spanish mackerel: (%) P1 (0:100), P2 (25:75), P3 (50:50), P4 (75:25), P5 (100:0) and three repetitions. The parameters observed include proximate analysis, pH, whiteness, and texture analysis. The results of the study showed that the chemical characteristics of pempek snakehead fish combined with Spanish mackerel were pH ranging from 6.86 - 7.03, moisture content 54.39% - 59.05, ash content 0.22% - 0.48%, fat content 0.14% - 0.66, protein content 6.74% - 8.37% and carbohydrate content 32.48% - 37.14. The physical characteristics are whiteness 61.8 - 70.4, hardness 447.38 gF - 1131.79 gF, springiness 0,994 mm - 2 mm, cohesiveness 0.572 – 0.840, gumminess 261.33 gF – 677.92 gF and chewiness 522.70 mJ - 1348.83 mJ. The combination treatment of snakehead fish and Spanish mackerel significantly affected ash content, fat content, protein content tests, whiteness tests, hardness tests, gumminess, and chewiness. In contrast, it had no effect on water content, carbohydrate content, pH, springiness, and cohesiveness. The best treatment in the pempek combination is the P4 treatment (75% snakehead fish: 25% Spanish mackerel) with a ratio of fish meat and tapioca flour (1:1). The results of this study had a significant effect on protein content, whiteness, hardness, gumminess, and chewiness values and had no significant effect on moisture content, ash content, fat content, carbohydrate content, and pH. Keywords: combination, narrow-barred spanish mackerel, pempek, physicochemical, snakehead fish

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	combination, narrow-barred spanish mackerel, pempek, physicochemical, snakehead fish
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:	Agnes Monica
Date Deposited:	21 Feb 2025 08:24
Last Modified:	21 Feb 2025 08:24
URI:	http://repository.unsri.ac.id/id/eprint/167675

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