CD Skripsi
Pengaruh Penambahan Daging Ilisha elongata Tentang Kualitas Pempek Lenjer
Biang fish (Ilisha elongata) is a marine fish that has fine spines in its meat and has a high protein content which is commonly found in the waters of the Kepulauan Meranti Regency. One way of utilizing it is by processing pempek. pempek is a traditional food typical of the city of Palembang, South Sumatra Province which is made from a mixture of ground fish meat with tapioca flour, salt, and water. This study aims to determine the effect of the addition of Ilisha elongata meat on the quality of pempek lenjer and to get the best pempek lenjer formulation. This study used an experimental method with a completely randomized design non-factorial with four treatment levels, namely, P0 (400 g mackerel fish meat), P1 (180 g Ilisha elongata meat), P2 (200 g Ilisha elongata meat), P3 (400 g Ilisha elongata meat). The parameters for testing were organoleptic testing, folding testing and proximate analysis. The results of the study with the addition of ilisha elongata meat had a significantly affected on the quality of pempek lenjer. In this study, the best treatment in the P3 treatment with the addition of 400 g ilisha elongata meat obtained the highest score with the appearance of a regular lenjer shape and bright golden color (8.12); strong fish aroma (7.83); a good taste; the fish meat taste is dominantly strong (7.80); a compact and slightly chewy (7.75); and it does not crack when folded once (4.19). The results proximate analysis of pempek lenjer in the P3 treatment, namely water content of 52.15%, ash content of 1.88%, protein of 14.57%, fat of 2.75% and carbohydrate of 28.65%.
Keywords: Fish meat, Ilisha elongata, pempek lenjer, quality
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