Pieter, Jeremy (2024) Karakteristik fisikokimia pempek dengan substitusi tepung tapioka dan mocaf. Bachelor thesis, Universitas Pelita Harapan.
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Abstract
Pempek adalah produk pangan berbahan baku ikan dan tepung. Pada
umumnya pempek menggunakan tepung tapioka yang mengandung kandungan
serat dari pengolahan fermentasi ubi kayu memiliki manfaat dapat meningkatkan
kesehatan jantung, mengurangi resiko timbulnya kanker, mengurangi transit
makanan di usus sehingga mencegah konstipasi, dan menghambat absorbsi
lemak maupun kolesterol. Tujuan dari penelitian ini adalah untuk
menganalisis pengaruh perbedaan lama perendaman terhadap kadar air, kadar
abu, kadar protein, kadar lemak, kadar serat pangan dari tepung mocaf yang
dihasilkan serta menentukan pengaruh rasio tepung mocaf dan tepung tapioka
pada kandungan serat pangan, karakteristik fisik, dan kimia. Berdasarkan
hasil penelitian tepung dengan perendaman tepung mocaf selama 48 jam
menghasilkan rata-rata kadar serat pangan total sebesar 6,47%, hasil ini
dapat disimpulkan bahwa tepung yang memiliki kadar serat tinggi memiliki 6 g
kadar serat dari 100 g sampel. Berdasarkan hasil penelitian yang diperoleh, dapat
disimpulkan bahwa pempek terbaik diperoleh dengan rasio 30 tapioka : 70 mocaf
dengan kadar air 1.31% ± 0.07, kadar protein 13.13% ± 0.00, warna 82,45 ºHue ±
0.66, dan kadar serat sebesar 7.70% ± 0.02. / Pempek is a food product consisting of raw fish and flour. Generally speaking, the
use of tapioca flour, which contains the fiber from the processing of fermentation,
has benefits that can improve heart health, reduce the risk of developing
cancer, reduce food transit in the intestines, thereby preventing constipation, and
inhibit the absorption of fat and cholesterol. The aim of this study is to analyze the
influence of the differences in the length of immersion on the moisture levels,
ash levels, protein levels, fat levels, food fiber levels of the produced butterfly
flour as well as to determine the effect of the ratio of butterfish flour and tapioka
flour on the fiber content of the food, the physical, and chemical. Based on the
results of the study of flour with the immersion of mocaf flour for 48 hours
produced an average total food fiber content of 6.47%, this result can be
concluded that the high fiber flour contained 6 g of fiber from 100 g of sample.
Based upon the results obtained, it can be inferred that the best pempek was
achieved with a ratio of 30 tapioca: 70 mocaf with a water content of 1.31% ±
0.07, protein content of 13.13%, color of 82,45 ºHue ± 0.66, and a fibre content
of 7.70% ± 0.02.
Item Type: | Thesis (Bachelor) |
---|---|
Creators: | Creators NIM Email ORCID Pieter, Jeremy NIM01034190026 jeremypieter3@gmail.com UNSPECIFIED |
Contributors: | Contribution Contributors NIDN/NIDK Email Thesis advisor Anugrahati, Nuri Arum NIDN0328067601 nuri.anugrahati@uph.edu |
Uncontrolled Keywords: | ikan tenggiri; mocaf; pempek; tapioka |
Subjects: | T Technology > T Technology (General) T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368-456 Food processing and manufacture |
Divisions: | University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology |
Depositing User: | Jeremy Pieter |
Date Deposited: | 22 Feb 2024 01:40 |
Last Modified: | 22 Feb 2024 01:41 |
URI: | http://repository.uph.edu/id/eprint/62361 |