DIVERSIFIKASI PENGOLAHAN PEMPEK BERBAHAN BAKU NASI DAN TEPUNG IKAN SEPAT SIAM (TRICHOGASTER PECTORALIS)
ABSTRACT: The purposes of this
research were to determine the chemical characteristics of siamese gourami
(Trichogaster pectoralis) fish meal, and its application in steamed rice
pempek. Different siamese gourami fish meal and tapioka starch ratio was added
to steamed rice dought and the physicochemical and sensory characteristics of
the end products were analysed. Physical variables product that were observed
in the study included gel strength test and color test. Chemical variables
observed were moisture, ash, fat, protein, carbohydrate, calcium, and
phosphorus levels. Hedonic test was done on appearance, color, texture, aroma
and flavor. The result showed, the gel strength value of steamed rice ranged
from 181.1 gf to 451.9 gf, whiteness from 50.19 % to 67.96%, moisture content
from 30.5% to 45.17%, ash content from 3.0% to 5.8%, protein content from
10.36% to 17.01%, fat content from 5.44% to 10.9%, carbohydrate content from
31.27% to 41.34%, calcium content from 26.58 mg/100 g to 58.35 mg/100 g,
phosphorus from 14.43 mg/100g to 69.13 mg/100 g. Hedonic result for all
attributes (appearance, aroma, texture, flavor, color) were ranged from dislike
to intense like.
Keywords: Fish meal, siamese
gourami (Trichogaster pectoralis), steamed rice, tapioca starch
Penulis: Endang Lismawarni,
Rodiana Nopianti, Shanti Dwita Lestari
Kode Jurnal: jpperikanandd170143
