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KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEKSUTRA IKAN PARANG-PARANG (Chirocentrus dorab)DENGAN PENAMBAHAN EKSTRAK WORTEL (Daucus carota L.)

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Pempek sutra is a variety of pempek food that originated in South Sumatra.Pempek, with the addition of natural dyes derived from vegetables, is an effort to increase its value. This study aims to determine the characteristics and proper formulation of wolf herring meat ingredients and natural dyes of carrot extract. The research method used was a Factorial Randomized Block Design (FRBD) with six levels of treatment and three repetitions, namely A1W0 (25g fish and 0ml carrot extract), A2W0 (50g fish and 0ml carrot exstract), A1W1 (25g fish and 25ml carrot extract), A1W2 (25g fish and 50ml carrot extract), A2W1 (50g fish and 25ml carrot extract), A2W2 (50g fish and 50ml carrot extract). The observed research parameters were proximate analysis, color, texture, and hedonic quality sensory tests. The proximate test results showed that the water content value ranged from 69,44-75,20%, ash 0,47 ̶ 1,37%, protein 9,99 ̶ 12,08%, and fat 0,45 ̶ 0,48%. The results of the color test were lightness 81,41 – 88,69, chroma 16,26 ̶ 26,43, hue 81,70° ̶ 89°. The results of the hardness texture test were 146,53 – 27,68 gF, gumminess 66,65 – 154,02, springiness 1,23 – 2,29, chewiness 138,09 – 221,23, and cohesiviness 0,46 – 0,57. Sensory test of hedonic quality of aroma 5, taste 5, color 2 – 5, and texture 4 – 5. The results indicate that the interaction between wolf herring and the addition of carrot extract significantly affects lightness values. Adding wolf herring significantly affects the ash content, protein, and gumminess. Adding carrot extract significantly affects the moisture content, ash content, chroma, hue, hardness, gumminess, cohesiveness, and sensory color. The treatments of wolf hearing and the addition of carrot extract do not affect fat content, springiness, and chewiness. The best treatment in this study is A1W1 (25g fish and 25ml carrot extract

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Detail Information

Series Title

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Call Number

T1815192025

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian Universitas Sriwijaya., 2025

Collation

xvi, 40 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.907

Content Type

Text

Media Type

unmediated

Carrier Type

other (computer)

Edition

-

Subject(s)

Teknologi pembuatan makanan dari daging
Prodi Hasil Perikanan

Specific Detail Info

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Statement of Responsibility

SEW

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