@thesis{thesis,
		author={Daniel  Daniel},
		title ={PROFIL TEKSTUR DAN HEDONIK PEMPEK LENJER 
DENGAN PENAMBAHAN BAHAN LOKAL TEPUNG
TALAS BOGOR (Colocasia esculenta L. Schott) DAN 
IKAN LELE DUMBO (Clarias gariepinus)},
		year={2019},
		url={http://repository.unida.ac.id/1672/},
		abstract={ABSTRACT
DANIEL B. 1710143. Texture and Hedonic Profile of Pempek Lenjer By Adding
Local Materials of Bogor Taro Flour (Colocasia esculenta L. Schott) and
African catfish (Clarias gariepinus). Supervised by Aminullah and Titi
Rohmayanti

Pempek is one of the traditional foods of the people of South Sumatra, 
which is made from a mixture of fish meat, tapioca flour, water and salt that is 
evenly mixed and then formed, boiled and drained. The addition of local 
ingredients of bogor taro flour and african catfish is expected to increase the 
nutritional value and selling value of Pempek. Utilization of local materials aims 
to study the effect of addition and interaction produced from bogor taro flour and 
African catfish to the texture profile and acceptance of lemper pempek to obtain 
selected products. The proportion of african catfish used is 90 g, 100 g, and 110 g. 
While the proportion of bogor taro flour to tapioca flour is 0 : 100, 15 : 85, and 30
: 70. Pempek that has been produced is then tested on its texture profile and 
hedonic test. The texture profile test was carried out with three tests namely 
hardness, elasticity and pempek adhesiveness test then continued with analysis of 
variance (ANOVA). Texture profil test results show that the use of more african 
catfish tends to reduce the level of hardness and increase the level of elasticity. 
Bogor taro flour that more tends to reduce the level of hardness and elasticity 
level of pempek. Hedonic test results with the addition of 100 g african catfish and 
15 g of bogor taro flour and 85 g tapioca flour are the highest level of panelist 
acceptance in the parameters of color, flavour, taste and elasticity. Lavel of 
protein and fiber of pempek have 7,06 % and 2,16 %.
Keywords: Pempek, texture profile, bogor taro flour, african catfish}
		}