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PENGARUH FORMULASI IKAN PARANG-PARANG (Chirocentrus dorab) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS PEMPEK SUTRA

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Pempek sutra, a variation of pempek originating from South Sumatra, remains relatively unknown and lacks a standardized formulation. This study investigated the effects of varying parang-parang fish content on the physicochemical and sensory properties of pempek sutra. A Randomized Block Design (RBD) was employed with three treatments and three replications: P1 (25 g fish), P2 (50 g fish), and P3 (75 g fish). Parameters assessed included proximate composition, color, texture, and hedonic sensory attributes. Proximate analysis indicated moisture content between 67.55% and 70.80%, ash content from 0.56% to 0.74%, protein content from 10.36% to 12.92%, fat content from 0.44% to 0.59%, and carbohydrate content from 13.36% to 16.27%. Whiteness values ranged from 77.66% to 79.14%, and texture hardness from 251.5 gF to 346.6 gF. Hedonic scores were 6 for taste, 6 for color, 5 for aroma, and 6 for texture. The addition of parang-parang fish significantly affected protein content and texture hardness but did not significantly affect moisture, fat, ash, carbohydrates, whiteness, or hedonic attributes. The optimal formulation was achieved with P2 (50 g fish).

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Detail Information

Series Title

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Call Number

T1924452025

Publisher

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

Collation

xvii, 67 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Jurusan Prikanan, Teknologi Pembuatan Makanan

Specific Detail Info

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Statement of Responsibility

MI

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