Skripsi

IDENTIFIKASI KARAKTERISTIK FISIK-KIMIA BERBAGAI PEMPEK PALEMBANG

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Penilaian

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PUJI AYU LESTARI. Identification Of Physical-Chemical Properties Of Various Pempek Palembang (Supervised by AGUS SUPRIADI). This research aims to determine the original characteristics of Pempek Palembang and its nutritional composition. The research method used was a descriptive and Completely Randomized Design (CRD) with the treatment of 10 samples of Palembang branded pempek lenjer. The research parameters used were proximate analysis (water, ash, fat, protein, and carbohydrate content), texture (hardness, cohesiveness, adhesiveness, and springiness) and density. The results showed that the water content of pempek was (58.82%-68.49%), the ash content of pempek (1.19%-2.62%), the fat content of pempek (0.25%-3.61%), the pempek protein (4.95%-7.96%), pempek carbohydrate content (19.68%-31.62%), hardness pempek (46.10 N-122.04 N), cohesiveness pempek (0.21-0.58), adhesiveness pempek (-0.16 Nmm-0.08 Nmm), springiness pempek (0.70-0.93), initial density of pempek (1.00g/cm3 -1.17g/ cm3 ) and saturated density of pempek (1.03g/cm3 - 1.14g/cm3 ). The results of the PCA analysis show that the main characteristics of pempek that can be used as control variables in pempek processing are ash content, hardness, cohesiveness and springiness. The upper limit of ash content is found in WW samples, and the lower limit in SSM samples. The upper hardness limit is found in the SW sample, and the lower limit in the EL sample. The upper limit of cohesiveness is found in the NN sample, and the lower limit is found in the SSM sample. The upper limit of springiness is found in WW samples, and the lower limit is found in EL samples. Keywords: pempek, characteristics, nutritional compositionPUJI AYU LESTARI. Identifikasi Karakteristik Fisik-Kimia Berbagai Pempek Palembang (Dibimbing oleh AGUS SUPRIADI). Penelitian ini bertujuan untuk mengetahui karakteristik asli pempek Palembang serta mengetahui komposisi gizi dari pempek Palembang. Metode penelitian yang digunakan adalah deskriptif dan Rancangan Acak Lengkap (RAL) dengan perlakuan 10 sampel pempek lenjer branded Palembang. Parameter penelitian yang digunakan yaitu analisis proksimat (kadar air, kadar abu, kadar lemak, kadar protein dan kadar karbohidrat), tekstur (hardness, cohesiveness, adhesiveness dan springiness) dan densitas. Hasil penelitian menunjukkan Kadar air pempek (58,82%-68,49%), kadar abu pempek (1,19%-2,62%), kadar lemak pempek (0,25%-3,61%), kadar protein pempek (4,95%-7,96%), kadar karbohidrat pempek (19,68%-31,62%), hardness pempek (46,10 N-122,04 N), cohesiveness pempek (0,21-0,58), adhesiveness pempek (-0,16 Nmm-0,08 Nmm), springiness pempek (0,70-0,93), densitas awal pempek (1,00g/cm3 -1,17g/cm3 ) dan densitas jenuh pempek (1,03g/cm3 -1,14g/cm3 ). Hasil dari analisis PCA menunjukkan bahwa ciri utama pempek yang dapat dijadikan variabel kontrol pada pengolahan pempek adalah kadar abu, hardness, cohesiveness dan springiness. Batas atas kadar abu terdapat pada sampel WW dan batas bawahnya terdapat pada sampel SSM. Batas atas hardness terdapat pada sampel SW dan batas bawahnya terdapat pada sampel EL. Batas atas cohesiveness terdapat pada sampel NN dan batas bawahnya terdapat pada sampel SSM. Batas atas springiness terdapat pada sampel WW dan batas bawahnya terdapat pada sampel EL. Kata kunci: pempek, karakteristik, komposisi gizi

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2407003099	T145060	T1450602024	Central Library (Refrences)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1450602024

Publisher

Indralaya : Prodi Teknologi Hasil Perikanan, Jurusan Perikanan, Fakultas Pertanian., 2024

Collation

xv, 54 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

639.310 7

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

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Subject(s)

Prodi Teknologi Hasil Perikanan
Komposisi Gizi

Specific Detail Info

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Statement of Responsibility

KA

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