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All Journal Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Martabe : Jurnal Pengabdian Kepada Masyarakat AGRITEKNO, Jurnal Teknologi Pertanian Edible : Jedb Prosiding University Research Colloquium SciencePlus Journal of Global Sustainable Agriculture
Dasir, Dasir
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SIFAT KIMIA PEMPEK IKAN TENGGIRI (Scomberomorus Commerson) DENGAN PENAMBAHAN ISOLATE SOY PROTEIN Dasir, Dasir
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 14, No 2 (2025): Edible : Jurnal Penelitian Ilmu dan Teknologi Pangan
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jedb.v14i2.10893

Abstract

Makanan khas merupakan identitas suatu daerah yang dapat membedakan dengan daerah lain, termasuk pempek. Salah satu upaya meningkatkan mutu pempek yaitu dengan menambahakan sumber protein nabati seperti isolate soy protein (ISP). Tujuan penelitian ini untuk mengetahui pengaruh penambahan ISP terhadap karakteristik kimia pempek ikan tenggiri dan menentukan formulasi terbaik berdasarkan sifat kimianya. Metode yang digunakan adalah metode Rancangan Acak Kelompok (RAK) yang disusun secara non faktorial dengan lima perlakuan penambahan ISP sebanyak 0 % (I0), 2 % (I1 ), 4 % (I2 ), 6 % (I3 ) dan 8 % (I4), masing-masing sebanyak 3 kali ulangan. Hasil penelitian menunjukkan bahwa penambahan isolate soy protein berpengaruh sangat nyata terhadap kadar air dan kadar protein. Nilai kadar air tertinggi terdapat pada perlakuan I0 dengan rata-rata 55,94 % dan terendah terdapat pada perlakuan I4 dengan rata-rata 54,42 %. Nilai kadar protein tertinggi terdapat pada perlakuan I4 dengan rata-rata 18,44 % dan terendah terdapat pada perlakuan I0 dengan rata-rata 12,45 %.
Formulation of Red Snapper (Lutjanus campechanus) Pempek with Chayote (Sechium edule) Puree and Its Effect on Chemical and Sensory Characteristics Alhanannasir, Alhanannasir; Dasir, Dasir; Efriani, Delly
Journal of Global Sustainable Agriculture Vol 6, No 1 (April 2026)
Publisher : Universitas Muhammadiyah Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32502/jgsa.v6i1.1453

Abstract

Pempek is a regional specialty from Palembang City, South Sumatra Province, made from fish, tapioca flour, water, and salt. This study was to evaluate the effect of the addition of chayote puree on the chemical and organoleptic properties of red snapper pempek. The method used is quantitatively using a Randomized Group Design (RAK) arranged in a Non Factorial manner with five treatments, namely L1 (addition of 5% chayote puree), L2 (addition of chayote puree 10% of the total ingredients), L3 (addition of chayote puree 15% of the total ingredients), L4 (addition of chayote puree 20% of the total ingredients), and L5 (addition of chayote puree 25% of the total ingredients), repeated three times. The parameters observed included protein and fiber content, while the hedonic test assessed color, aroma, taste, and texture. The findings showed that adding chayote puree had a highly significant effect on protein and fiber content. The highest protein content was found in treatment L5 (±18.50%), and the lowest was in treatment L1 (±14.75%). The highest fiber content was in treatment L5 (±22.01%), and the lowest was in treatment L1 (±9.67%). Moderately preferred treatment L1 (5%) with color characteristics ±3.96 and taste ±3.88. Moderately preferred treatment L3 (15%) with aroma characteristics ±3.76. Moderately preferred treatment L5 (25%) with chewiness characteristics ± 3.48.
Co-Authors AD, Adi Saputera Agus Kuswanto Alhanannasir , Alhanannasir Alhanannasir, Alhanannasir Amnes, Putri Anisa Asiati, Diah Isnanini Belasanjaya, Derta Efriani, Delly Farado, Chairiel H.K, Rio Danar Handayani, Suarmi Hawalid, Heniyati Idealistuti, Idealistuti Iin Siti Aminah, Iin Siti Isnaim, M Jayanti, Ulpa M. Fajri, M. Meriyanto, Habibi Muchsiri, Mukhtarudin Mukhtaruddin Mukhtaruddin Murtado, A.D. Nasir, Alhanan Nur Fadillah, Muhammad Nur Iman Prayoga, Ananda Riski Pujianto, Rohmat Rahmalia Putri, Anaindita Rahmatullah, Dian Agung Rosmiah Rosmiah, Rosmiah Sari, Reni Nofita Setiawan, Eka A Siti Patimah Sofiah Sofiah Sunardi Sunardi Suyatno Suyatno Syah Putra, Nico Tamba, Khairunissa Br Wahyuni, Indah Fitri Wibowo, Niki Agung Yani, Ade Vera Yeni Herawati, Yeni Yuliana, Putri Yuniarti, Erliza Yusuf, M.Handhi