PROFIL TEKSTUR DAN HEDONIK PEMPEK LENJER
DENGAN PENAMBAHAN BAHAN LOKAL TEPUNG
TALAS BOGOR (Colocasia esculenta L. Schott) DAN
IKAN LELE DUMBO (Clarias gariepinus)
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Institusion
Universitas Djuanda
Author
Daniel, Daniel
Subject
Q Science (General)
Datestamp
2022-03-28 08:48:51
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
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
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