KARAKTERISTIK PEMPEK PRAKTIS ISI CUKO SAUS DENGAN METODE PEMASAKAN BERBEDA

TENDY, MUHAMMAD and Lestari, Susi and Lestari, Shanti Dwita (2021) KARAKTERISTIK PEMPEK PRAKTIS ISI CUKO SAUS DENGAN METODE PEMASAKAN BERBEDA. Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk mengetahui perlakuan terbaik dari beberapa metode pemasakan terhadap karakteristik fisik dan sensoris pempek praktis ikan tenggiri, dan untuk mengetahui tingkat penerimaan konsumen terhadap produk pempek praktis. Penelitian ini menggunakan metode rancangan acak lengkap (RAL), dengan melihat perlakuan berbagai metode pemasakan dan diulang sebanyak 3 kali ulangan. Parameter pengujian berupa analisis fisik dan sensori. Analisis fisik meliputi uji tekstur dan warna sedangkan analisa sensoris meliputi uji mutu hedonik dan uji penerimaan. Hasil penelitian menunjukan bahwa uji kekerasan pada perlakuan rebus, panggang, dan goreng berturut-turut 122,8, 495,4 dan 163,2 (gf). Pempek praktis perlakuan pemanggangan berbeda nyata dengan pempek dengan perlakuan rebus dan goreng terhadap karakteristik warna lightness, chroma, dan hue (L,C,H). Pada uji mutu hedonik, pempek perlakuan panggang berbeda nyata dengan pempek rebus dan goreng terhadap kenampakan, warna, aroma, rasa, tekstur dan keutuhan cuko. Pada uji penerimaan, 93% konsumen memberikan respon menerima produk pempek praktis rebus dan 91% untuk pempek praktis goreng. This research aims to determine the best treatment of several cooking methods on the physical and sensory characteristic of convenience mackerel pempek, and to determine the level of consumers acceptance of convenience pempek products. This research used a completely randomized design method (CRD), with various cooking serve as a treatment and repeated 3 times. The test parameters are physical and sensory analysis. Physical analysis includes the texture and color test, while the sensory analysis includes the hedonic quality and acceptance test. The results showed that the hardness test on boiled, roasted, and deepfried pempek were 122.8, 495.4 and 163.2 (gf), respectively. roasted pempek was significantly different from boiled and fried pempek on color characteristic values (L, C, H) lightness, chroma, hue. In the hedonic quality roasted pempek was significantly different from boiled and fried pempek on appearance, color, aroma, taste, texture and integrity of the cuko. Base on the acceptance test, 93% of consumers responded to receive boiled pempek and 91% for fried pempek.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Cuko saus, pempek praktis, penerimaan konsumen
Subjects:	H Social Sciences > HF Commerce > HF1040-1054 Commodities. Commercial products
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Users 9545 not found.
Date Deposited:	24 May 2021 03:47
Last Modified:	24 May 2021 03:47
URI:	http://repository.unsri.ac.id/id/eprint/46616

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