KARAKTERISTIK FISIK DAN KIMIA PEMPEK KIJING (Pilsbryoconcha sp.)
Abstract: The objective of
this research was to investigate the physical and chemical characteristics of
bivalvia pempek (Pilsbryoconcha sp.) by using fasting pre-treatment bivalvia to
the raw material and different pempek formulation. This research was conducted
on February until July 2014 at the Laboratory of Fishery Product Technology,
Chemical Laboratory of Technology of Agricultural, Faculty of Agriculture, and
Bioprocess Laboratory of Department of Chemical Engineering, Faculty of
Engineering, Sriwijaya University. The Factorial Randomized Block Design was
used with two treatment factors that were repeated twice. The treatment factors
were consisted of pre-treatment to the bivalvia (without fasting and fasting
for 24 hours) and comparison of the
composition of bivalvia meat and tapioca flour (1:2, 1:1, and 2:1). Parameters
observed were physical analysis (gel strength and degree of white) and chemical
analysis (water content, ash, protein, fat, and carbohydrate). The results of
this research showed that average value of gel strength of bivalvia pempek
ranged from 208.20 gf to 463.70 gf and degree of white percentage ranged from
45.47% to 51.33%. The average value of the water content ranged from 85.50% to
84.20%, ash content from 0.55% to 0.90%, protein content from 3.82% to 7.31%,
fat content from 1.26% to 1.91%, and carbohydrate content from 9.83% to 12.05%.
The best treatment was fasting pre-treatment by using water for 24 hours with a
ratio 50% of bivalvia meat and 50% of tapioca flour (1:1).
Penulis: Asriyatul Hidayah,
Susi Lestari, Rodiana Nopianti
Kode Jurnal: jpperikanandd140235
