Karakteristik fisikokimia dan sensori pempek dengan substitusi tepung porang dan variasi konsentrasi ikan = Physicochemical and sensory characteristics of pempek with porang flour substitution and fish concentration variation

Dwisetyo, Dohan (2022) Karakteristik fisikokimia dan sensori pempek dengan substitusi tepung porang dan variasi konsentrasi ikan = Physicochemical and sensory characteristics of pempek with porang flour substitution and fish concentration variation. Bachelor thesis, Universitas Pelita Harapan.

	Text (Title) Title.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (202kB)
	Text (Abstract) Abstract.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (293kB)
	Text (ToC) ToC.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (359kB)
	Text (Chapter1) Chapter1.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (499kB)
	Text (Chapter2) Chapter2.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (625kB)
	Text (Chapter3) Chapter3.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (778kB)
	Text (Chapter4) Chapter4.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (3MB)
	Text (Chapter5) Chapter5.pdf.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (338kB)
	Text (Bibiliography) Bibliography.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (424kB)
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial Share Alike. Download (2MB)

Abstract

Umbi porang merupakan pangan lokal Indonesia yang memiliki kandungan glukomanan yang tinggi sehingga diminati oleh industri pangan. Glukomanan merupakan serat larut yang dapat memperkuat gel miofibril sehingga dapat diaplikasikan pada produk olahan seperti surimi dan pempek. Salah satu hambatan pemanfaatan umbi porang secara luas adalah kandungan kalsium oksalat yang tinggi. Tujuan dari penelitian ini adalah untuk mengetahui efek substitusi tepung porang dan perbedaan konsentrasi ikan terhadap karakteristik fisik dan sensori pempek. Tepung porang dibuat menggunakan umbi porang yang direndam terlebih dahulu di dalam larutan NaCl 10% untuk menurunkan kadar kalsium oksalat. Penelitian dilakukan menggunakan rancangan acak lengkap (RAL) 2 faktor yaitu 3 variasi konsentrasi ikan (32,5%, 37,5%, dan 42,5%) dan 3 variasi rasio tepung tapioka:tepung porang (90:10, 80:20, dan 70:30). Peningkatan konsentrasi ikan cenderung meningkatkan springiness dan nilai skoring kekenyalan dari pempek. Peningkatan jumlah tepung porang yang digunakan menyebabkan warna dari pempek semakin coklat dan lightness menjadi semakin rendah. Karakteristik pempek terbaik diperoleh dari formulasi konsentrasi ikan 42,5% dan rasio tepung 90:10 dengan springiness sebesar 0,92 ± 0,02 dan penerimaan keseluruhan sebesar 4,85 ± 1,26 serta memiliki kadar air sebesar 67,32 ± 4.44% dan kadar protein sebesar 5.10 ± 0.88%./Porang tuber is one of Indonesian local food with high glucomannan content which is sought after by a lot of food industries. Glucomannan is a type of soluble fiber that can strengthen myofibril gels which gives it potential usage in gel food such as surimi and pempek. Porang contains high amount of calcium oxalate which hinder its utilization. This research is aimed to know the effect of porang substitution on pempek’s physical and sensory characteristic. Porang is made using porang tuber which is immersed beforehand in 10% NaCl solution to reduce its oxalate content. This research is done with a completely randomized two-factorial design with 3 variations of fish concentration (32,5%, 37,5%, dan 42,5%) and 3 variations of tapioca flour:porang flour ratio (90:10, 80:20, dan 70:30). Increase in fish concentration has a trend to also increase the springiness and scoring value of rubberiness. Increase in porang flour used cause pempek’s colour to change into more brown and lower lightness. Best formulations which is 42,5% fish concentration and tapioca flour:porang flour ratio of 90:10 has springiness of 0,92 ± 0,02, overall acceptance of 4,85 ± 1,26, moisture content of 67,32 ± 4,44%, and protein content of 5,10 ± 0,88%.

Actions (login required)

View Item