Skripsi

KARAKTERISTIK PEMPEK IKAN GABUS DAN IKAN TENGGIRI DENGAN PENAMBAHAN GLUKOMANAN PORANG

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Penilaian

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This research aims to determine the effect of adding konjac glucomannan on the characteristics of pempek made from snakehead fish and mackerel. The study was conducted from November 2022 to September 2024 at the Microbiology and Biotechnology Laboratory of Agricultural Products and the Chemistry, Processing, and Sensory Laboratory of Agricultural Products, Agricultural Technology Study Program, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University. This research used a Factorial Completely Randomized Design (FCRD) with two treatments, each repeated three times. The first treatment was the type of fish meat (snakehead and mackerel), and the second treatment was the concentration of konjac glucomannan (0%, 0.4%, 0.8%, 1.2%, and 1.6%). The observed parameters were hardness, moisture content, whiteness degree, and sensory characteristics. The results showed that the type of fish meat significantly affected hardness, moisture content, and whiteness degree. The texture of pempek made from mackerel was significantly harder than that made from snakehead fish. The whiteness degree of pempek made from mackerel was significantly higher than that made from snakehead fish, while the moisture content of pempek made from snakehead fish was significantly higher than that of mackerel. The addition of glucomannan had a significant effect on the whiteness degree. The whiteness degree of pempek with 0% glucomannan was significantly lower than that of pempek with 1.2%, 0.4%, 0.8%, and 1.6% glucomannan. Panelists significantly preferred the texture of pempek made from snakehead fish with the addition of glucomannan over the texture of pempek made from mackerel with glucomannan, while for sensory attributes of taste, aroma, and color, the panelists expressed a liking but found no significant difference

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002230	T170324	T1703242025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1703242025

Publisher

Indralaya : ., 2025

Collation

v, 75 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

664.907

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi Pembuatan Pempek

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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