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All Journal Jurnal Dinamika Penelitian Industri agriTECH Journal of Nutraceuticals and Herbal Medicine Journal of Tropical AgriFood
Mukhtarudin Muchsiri
Food Science And Technology Studies Program, Faculty Of Agriculture Universitas Muhammadiyah Palembang
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering Medicine & Pharmacology

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Pengaruh Jenis dan Konsentrasi Asam terhadap Cuko Pempek Mukhtarudin Muchsiri; Basuni Hamzah; Agus Wijaya; Rindit Pambayun
agriTECH Vol 36, No 4 (2016)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (565.017 KB) | DOI: 10.22146/agritech.16763

Abstract

The aim of this study was to explore the effect of the type and acid concentration on cuko pempek. Preparation of cuko pempek used the Randomized Block Design (RBD) factorial, type of acid comprises acetic acid (A1), lactic acid (A2) and lactic acid applicative (A3). Acid concentration of 200 mL (K1), 250 mL (K2) and 300 mL (K3) with three replications. The observed parameters consisted of chemical analysis such as: total sugars, pH, viscosity, and capsaicin. The organoleptical tests used different tests with standard samples include color, aroma and flavor. While the microbiological analysis was by Total Plate Count (TPC) methods using agar medium spread. The results showed that the type of acid affect the pH, total sugars, viscosity, color, aroma, flavor and had no effect on the levels of capsaicin of cuko pempek. Acid concentration affect the total sugars, capsaicin, color, aroma, taste, while did not affect the pH and viscosity. The interaction of the studied factors affect the pH, total sugars, capsaicin, color, aroma, and taste of cuko pempek. Organoleptical assessment showed that the color, aroma and flavor of cuko pempek were different from the standard samples at the level of the medium, small and very small difference. In microbiological treatment using lactic acid applicative (K3), the viability of cells decreased significantly from a range of LAB 10 CFU/mL to an average of 1.94 × 10 CFU/mL.ABSTRAKTujuan penelitian ini untuk mengetahui pengaruh jenis dan konsentrasi asam terhadap cuko pempek. Penyiapan cuko pempek menggunakan Rancangan Acak Kelompok (RAK) faktorial, jenis asam terdiri asam asetat (A1), asam laktat (A2) dan asam laktat aplikatif (A3). Konsentrasi asam terdiri 200 mL (K1), 250 mL (K2) dan 300 mL (K) dengan tiga ulangan. Parameter yang diamati adalah analisis kimia meliputi total gula, pH, viskositas, dan capsaicin. Uji organoleptik menggunakan uji beda dengan sampel baku meliputi warna, aroma dan rasa. Sedangkan analisis mikrobiologis dengan metode Total Plate Count (TPC) menggunakan media agar gores. Hasil penelitian menunjukkan bahwa jenis asam berpengaruh terhadap pH, total gula, viskositas, warna, aroma, rasa dan tidak berpengaruh terhadap kadar capsaicin cuko pempek. Konsentrasi asam berpengaruh terhadap total gula, capsaicin, warna, aroma, rasa, dan tidak berpengaruh terhadap pH dan viskositas. Sedangkan interaksinya berpengaruh terhadap pH, total gula, capsaicin, warna, aroma, dan rasa cuko pempek. Penilaian uji organoleptik menunjukan bahwa warna, aroma dan rasa cuko pempek berbeda dengan sampel baku pada taraf perbedaan sedang, sedikit dan sangat sedikit. Secara mikrobiologis pada perlakuan yang menggunakan asam laktat aplikatif (K3), viabilitas BAL menurun drastis dari kisaran sel-sel BAL 10 CFU/mL menjadi rata-rata sebesar 1,94 × 10 CFU/mL.
The Effect of Concentration of Kecombrang Flour and Storage Duration on Physical and Chemical Properties of Cuko Pempek Mukhtarudin Muchsiri; A. Alhanannasir
Journal of Nutraceuticals and Herbal Medicine Vol 1, No 1 (2018): JNHM 2018
Publisher : Universitas Muhammadiyah Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23917/jnhm.v1i1.5735

Abstract

storage duration on the physical and chemical properties of dark sauce, best-known as cuko pempek. A randomized block design was used and divided into two stages of implementation. In the first stage, the bioactive or phytochemical compounds contained in cuko pempek were generated, namely phenol and tannin. The average amount of phenol in cuko pempek is 157.762 ppm while the amount of tannin was 3.132 ppm. The organoleptic assessment was done based on the criteria of color, aroma, and taste of cuko pempek added with kecombrang’s flower flour. In the second stage, the mean pH and total acid of cuko pempek with storage duration of 30-days was 4.14 and 0.67%, respectively. In overall, the organoleptic assessment on color was 3.27; aroma was 3.02 with criteria of like, and flavor was 2.88 with criteria of moderately like. The best treatment was gained by a concentration of 2.5% with storage duration until 30 days.
Pengaruh Ekstrak Mentimun, Formulasi Tepung Tapioka dan Ikan Kakap Putih terhadap Kecerahan Pempek Lenjer Mukhtarudin Muchsiri; Alhanannasir Alhanannasir; Sri Agustini; Rika Puspita Sari MZ; Windi Windi
Jurnal Dinamika Penelitian Industri Vol 33, No 1 (2022): JURNAL DINAMIKA PENELITIAN INDUSTRI
Publisher : Balai Riset dan Standardisasi Industri Palembang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.28959/jdpi.v33i1.7714

Abstract

Pempek is a typical food from Palembang, South Sumatra, made from tapioca flour and ground fish meat, one of which is white snapper. One alternative effort to improve the color quality (brightness) of white snapper pempek is the addition of cucumber extract as well as water substitution in the manufacturing process. This study aims to determine the effect of cucumber extract, the ratio of tapioca flour and white snapper on the chemical quality (protein content) and physical quality (color L*, a*, b*) of pempek lenjer. The method used is factorial d2 factorial RAK, namely; (1) the addition factor of cucumber extract (K) and (2) the ratio of tapioca flour to white snapper (C), which formed six treatment combinations with 3 replications. Included were chemical tests in the form of protein content and physical tests in the form of color quality, lightness (L*), redness (a*) and yellowness (b*). The K1C1 treatment (addition of cucumber extract, 45% tapioca, and 55% white snapper) had the highest average protein content of 10.54%. The K2C3 treatment (water, 55% tapioca, and 45% white snapper) had the lowest average protein content of 6.89%. The addition of cucumber extract and the ratio of tapioca to white snapper meat had a significant effect on the lightness of pempek lenjer. The K1C3 treatment had the highest lightness value (63.17%), the lowest yellowness value (4.59%), and the lowest edness value (-5.41). The K2C2 treatment had the lowest lightness value (57.74%) and the highest yellowness value (7.38%). The highest redness value was found in the K1C2 treatment, which was -4.49. The addition of cucumber extract and the ratio of tapioca flour to white snapper had a significant effect on the lightness value of pempek lenjer.
Mutu organoleptik pempek ikan tongkol (Euthynnus affinis) dengan penambahan albumin Mukhtarudin Muchsiri; Rika Puspita Sari MZ; Alhanannasir Alhanannasir; Sukmane Alamsarie
Journal of Tropical AgriFood Volume 5, Nomor 1, Tahun 2023
Publisher : Jurusan Teknologi Hasil Pertanian Universitas Mulawarman

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35941/jtaf.5.1.2023.9975.55-60

Abstract

Sumatera Selatan, khususnya Kota Palembang memiliki kuliner yang khas dan telah menjadi ikon daerah, yaitu pempek yang diolah secara tradisional. Salah satu jenis ikan yang ekonomis untuk membuat pempek adalah ikan tongkol. Namun, pempek ikan tongkol memiliki tekstur yang kurang kenyal dan warna cenderung gelap, bahkan kehitaman. Oleh sebab itu, perlu ditambahkan bahan lain untuk memperbaiki mutu organoleptiknya. Penelitian faktor tunggal (kadar albumin) menggunakan metode RAK non faktorial dengan tiga perlakuan, yaitu pempek ikan tongkol dengan 5, 10, dan 15% albumin. Pempek ikan gabus digunakan sebagai kontrol pembanding. Masing-masing perlakuan diulang sebanyak tiga kali. Parameter yang diamati adalah sifat organoleptik untuk aroma, warna, rasa dan tingkat kekenyalan pempek ikan tongkol dibandingkan dengan pempek ikan gabus menggunakan uji sensoris pembanding jamak. Data dianalisis dengan Anova. Hasil penelitian menunjukkan bahwa penambahan albumin sampai dengan 15% pada pengolahan pempek ikan tongkol memberikan respons organoleptik berbeda tidak nyata untuk rasa, dan aroma pempek ikan gabus, tetapi berbeda nyata untuk warna dan kekenyalan. Penambahan albumin pada pembuatan pempek ikan tongkol belum dapat memperbaiki respons organoleptik untuk kekenyalan pempek setara dengan pempek ikan Gabus. Penambahan 5-10% albumin direkomendasikan dalam pengolahan pempek ikan tongkol untuk mendapatkan respons organoleptik hedonik yang mirip dengan pempek ikan gabus.
Co-Authors Agus Wijaya Alhanannasir, Alhanannasir Basuni Hamzah Rika Puspita Sari MZ Rika Puspita Sari MZ Rindit Pambayun Sri Agustini Sukmane Alamsarie Windi Windi