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All Journal BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan Jurnal Dinamika Penelitian Industri Jurnal Penelitian Pertanian Terapan Journal of Nutraceuticals and Herbal Medicine AGRITEKNO, Jurnal Teknologi Pertanian Journal of Tropical AgriFood Altifani Journal: International Journal of Community Engagement Edible : Jedb Prosiding Seminar Nasional Biologi, Teknologi dan Kependidikan (Biotik) Prosiding University Research Colloquium Jurnal Ilmiah Mahasiswa Fakultas Tarbiyah dan Keguruan UIN Ar-Raniry Science: Indonesian Journal of Science SciencePlus Journal of Global Sustainable Agriculture Altifani Journal: International Journal of Community Engagement
Alhanannasir, A.
Program Studi Teknologi Pangan Fakultas Pertanian Universitas Muhammadiyah Palembang
Agriculture, Biological Sciences & Forestry Humanities Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Earth & Planetary Sciences Education Energy Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Medicine & Pharmacology Neuroscience Nursing Physics Public Health Social Sciences Veterinary Other

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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.
KARAKTERISTIK KIMIA PEMPEK DENGAN JENIS IKAN ENDEMIK DAN TAKARAN TEPUNG TAPIOKA Dasir Dasir; Alhanannasir Alhanannasir; Toni Wiropan
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 13, No 1 (2024): 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.v13i1.11210

Abstract

Inovasi pempek dengan memanfaatkan sumber daya lokal di setiap daerah perlu dilakukan salah satunya dengan menggunakan ikan endemik. Penelitian ini bertujuan untuk mengetahui pengaruh jenis ikan endemik dan  takaran tepung tapioka terhadap karakteristik kimia dan fisik  pempek.  Penelitian menggunakan Rancangan Acak Kelompok Faktorial (RAK Faktorial), dengan jenis ikan endemik terdiri dari J1 (ikan betok),  J2 (ikan sepat siam) dan  J3  (ikan lampam). Faktor  takaran tepung tapioka (T) terhadap daging ikan adalah  T1 (Tepung tapioka 0,5), T2 (Tepung tapioka 1) dan T3 (tepung tapioka 2). Perlakuan  diulang sebanyak  tiga kali. Berdasarkan hasil penelitian  perlakuan jenis ikan (J) dan takaran tepung tapioka (T) berpengaruh sangat nyata. Perlakuan interaksi antara jenis ikan dan takaran tepung tapioka (JT) berpengaruh tidak  nyata terhadap kadar protein dan kadar kalsium. Perlakuan terbaik didapatkan pada perlakuan J3T2 (jenis ikan lampam dengan takaran tepung tapioka 1) dengan kadar protein 10,24% dan kadar kalsium 41,28 mg.
MUTU ORGANOLEPTIK PEMPEK BERBAGAI JENIS IKAN ENDEMIK DAN TAKARAN TEPUNG TAPIOKA Dasir Dasir; Alhanannasir Alhanannasir; Toni Wiropan
Edible: Jurnal Penelitian Ilmu-ilmu Teknologi Pangan Vol 12, No 1 (2023): 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.v12i1.11269

Abstract

Generally, endemic fish are only processed into salted fish. Pempek innovation by utilizing endemic fish is also necessary for local food diversification. This study aims to determine consumer acceptance based on the organoleptic quality of pempek with various types of endemic fish and tapioca flour dosage. The study used a Factorial Randomized Block Design (RAK Factorial) consisting of 2 treatments, namely the type of endemic fish (betok fish; Siamese gourami and lampam fish) and the dosage of tapioca flour from fish meat (0.5; 1; 2), each with three replications. Furthermore, the samples were tested using the hedonic test method including aroma, taste, color and ranking test for the elasticity parameter. The results showed that the best treatment was obtained in treatment J3T2 (lampam fish type with tapioca flour dosage 1) with scores for each parameter, namely aroma score 4.20 (preferred criteria), taste score 3.75 (slightly preferred criteria), color score 4.25 (preferred criteria) and chewiness score 4.35 (chewy criteria).
Co-Authors Adriansyah, Reza Ahmad Saribi Amelia, Prisilla Asep Dodo Murtado Asep Dodo Murtado Ayu, Fidia Belasanjaya, Derta Berlian, Alviona Cahyadi, Dimas Robi Chumaidi, Muhammad Dasir Dasir Dasir Dasir Dasir Dasir Dasir Dasir Dasir, Dasir Derta Belasanjaya Dini, Chantika Dwi Harmilia, Elva Efriani, Delly Eka Putra, Aan Novianus Fajar Rudi farliansyah, farliansyah Fitriansyah, Idil Handi, M. Tri Handi Helmizuryani Helmizuryani, Helmizuryani Idealistuti Idealistuti Idealistuti, Idealistuti Ilham Mahotra Indriani, Anggi Dwi Innike Abdillah Fahmi Irkhamiawan Ma'ruf Junifa, Febyanca Khairunissa Br Tamba khusnul khotimah Lestari, Refin Lucyana Lucyana, Lucyana M. Oby Pramuja Madinah, Birral Mahdiyal Margareta, Siska Maulana Malik, Maulana Ma’ruf, Irkhamiawan Minarni, Rosalia Monica Linda Muchsiri, Mukhtarudin Muchsiri, Mukhtarudin Mukholadun, Kgs M. Wildan Mukhtaruddin Mukhtaruddin Mukhtarudin Muchsiri Mukhtarudin Muchsiri Mukhtarudin Muchsiri Mukhtarudin Muchsiri Murtado, Asep Dodo Nico Syahputra Sebayang Nopitasari, Iin Nur Fadillah, Muhammad Nur Iman Nurayni, Nanda Nurman Nurman Oktarina Oktarina Parameswara, Prasetyo Pramona, Leksa Sahara Prisiantika, Intan Pujianto, Rohmat Rahmat Kurniawan Restyaningsih, Mega Bella Rika Puspita Sari MZ Rika Puspita Sari MZ Rika Puspita Sari MZ Rika Puspita Sari MZ Riki Andriansyah, Riki Rizki Amelia, Kiki Sanjaya, Derta Bela Saputra, Dio Saputra, Ilham Saragih, Pestaria Setiawan, Eka A Silvyana, Silvyana Sri Agustini Sri Agustini Sri Agustini Sukmane Alamsarie Suyatno Suyatno Suyatno Suyatno Suyatno Suyatno Syah Putra, Nico Tera Anggriani Tino, Tino Toni Wiropan Toni Wiropan Vera Yani, Ade Wibowojo, Ari Windi Windi Yando Agus Kurniawan Yani, Ade Vera Yuliana, Intan Yunita, Fera Zakaria, Alfin